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Peach Butter Cakes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
12 servings
Dessert Snack
Peach Butter Cakes
Ingredients
  • 3 ounces unsalted butter plus additional for greasing
  • 3 egg whites
  • 1/2 cup white sugar
  • 1/2 cup almond meal
  • 3 tablespoons all-purpose flour plus additional for dusting pan
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 12 small pieces of peeled peach
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit.
2
Take a 12-cup mini-muffin tin and generously apply butter to each cup, making sure they're well-coated.
3
Add a small amount of flour to the bottom of each cup and gently shake them to ensure they're evenly coated.
4
Melt butter in a saucepan over medium heat, taking care not to let it burn. Continue stirring the pan until the butter turns golden brown, approximately 4 minutes.
5
Remove the saucepan from the heat and let it cool slightly.
6
In a large bowl, whisk together egg whites and sugar until the sugar is fully incorporated and the mixture becomes thick and frothy, about 2-3 minutes.
7
Mix in almond meal, flour, vanilla extract, and salt until well combined.
8
Add the browned butter to the mixture and whisk until it's fully incorporated.
9
Fill each muffin cup almost to the top, then gently tap the pan to remove any air bubbles.
10
Bake the financiers in the preheated oven for 5 minutes, then remove them and top with small pieces of peach.
11
Replace the pan in the oven and continue baking until the financiers are browned, taking about 10-12 minutes.
12
Allow the financiers to cool in the pan for at least 10 minutes before removing them.