These sweet and savory financiers are between cookies and cakes. Nice crisp exterior with a
warm, doughy, savory center. The perfect match for Champagne!
Place butter into a small sauce pan on medium heat, stirring occasionally. As the butter melts,
the milk solids and fats will separate. Continue cooking until the milk solids begin to caramelize,
turning brown and giving off a nutty aroma. Remove pan from heat, and pour the browned butter
into a vessel. Let cool to room temperature.
Combine all dry ingredients into a mixer with paddle attachment (or a large bowl with wooden
spoon).Slowly add the egg whites until fully incorporated. Next, add your browned butter until fully
incorporated.
Bake in whatever baking dish, cupcake mold, pastry mold you prefer for 20 minutes at 375°F, or
until top is golden brown and a toothpick / cake test comes out clean.
Recipe by Draeger’s Viognier, Chef RJ Subaba
