Ingredients
Batter
130 g Sugar
100 g Almond meal
50 g All-purpose flour
150 g Egg whites
10 g Honey
130 g Brown butter
Raspberry Coulis
150 g Raspberries
60 g Water
40 g Sugar
5 g Lemon juice
Topping
120 g Raspberries
Directions
Batter
1
In a pastry bowl, mix dry ingredients together. Mix in egg whites. Meanwhile, cook butter to brown butter stage (beurre noisette), and fold in the egg white mixture along with honey. Financier batter can be refrigerated for several days.
Raspberry Coulis
2
Bring to a boil raspberries along with water, and sugar. Cook 5 minutes on low heat. Add lemon juice; cool. Refrigerate for up to a week.
Baking
3
Fill up greased molds. Add some raspberry coulis and a fresh raspberry in each cake. Bake at 400ºF/200ºC for about 14 minutes. Let cool to room temperature. Enjoy!