Skip to primary navigation Skip to main content Skip to primary sidebar Want to learn sourdough? Quick Summary: Financiers are small French almond cakes made with brown butter (beurre noisette), egg whites, powdered sugar, and almond flour. This authentic financier recipe bakes up moist inside with lightly crisp edges in about 15 to 20 minutes. You can bake them in a traditional financier tin or a mini muffin pan. What are financiers? Financiers are French small cakes made with browned butter (beurre noisette) , egg whites, powdered sugar, and almond flour. . The name is pronounced "fee-nahn-see-ay." Formerly known as visitandines , they were made by the Visitandines order of nuns. Later, in the 19th century, financiers were popularized in a financial district of Paris surrounding the Paris Stock Exchange. Why you'll love this recipe Quick and easy: the batter comes together in one bowl, with or without a mixer. Real French flavor: brown butter and almond flour give them that patisserie taste at home. Great for leftover egg whites: use up whites left from other bakes. Perfect for gifting: the tiny cakes make a nice edible gift during the holidays. Neat, bite-sized treats: easy to serve as finger food and popular with kids. For ingredients and detailed instructions, refer to the recipe card below. Icing sugar (also powdered sugar or confectioners' sugar): Make it at home using a coffee grinder, or buy powdered sugar in the baking department of your grocery store. All-purpose flour : add to the nut flour. Almond flour: Use store-bought, finely ground blanched almond flour, or make ground almonds yourself. To do so, toast blanched almonds at 300°F (150°C) for 15 minutes, place nuts in a food processor, and process until finely ground. Do not over-process; otherwise, you will get nut butter. Pro tip: While measuring, do not press or pack almond flour or ground almonds into a measuring cup; otherwise, you will get the wrong measurement. Hazelnut flour: Make ground hazelnuts yourself, following the same method for ground almonds. You can also replace hazelnut flour with almond flour if you desire. It works as a 1:1 substitute. Egg whites: Separate egg whites from yolks using an egg separator while eggs are still chilled. 150 g egg whites, approximately equal to 4.5 raw fresh egg whites from large-size chicken eggs. Pro tip: For the best results, weigh all the recipe ingredients, especially egg whites, with a kitchen scale. Unsalted butter: To make buttery financiers, use top-quality butter. Opt for European-style butter with 82% fat content. The recipe calls for brown butter, known as hazelnut butter, not softened butter. You need only a few basic tools to make these financiers: financier pan or mini muffin pan How to make French financiers Step 1. Prepare a financier tin, or use a mini loaf tin or mini-muffin pan. Brush the tin with melted butter using a pastry brush. Dust with flour and gently shake and tilt the mold. Step 2. Tap the mold upside down against the sink to remove any excess flour. Refrigerate the prepared mold until ready to use. Pro tip: If you opt for silicone mold, there is no need to butter and flour it. Read more about how to bake with silicone molds . Step 3. To make brown butter, place the butter in a small saucepan over medium-low heat. Heat the butter, swirl the pan occasionally, and cook for about 5-10 minutes. Pro tip: Consult the brown butter recipe for step-by-step photographed explanations, helpful tips, and tricks. The butter will foam at first, then begin to brown, producing dark golden flecks (browned milk solids). Step 4. Check the color, and once you are happy with the browning level, pour the butter (with milk solids) into a bowl to stop cooking. Let it stand and fully cool down. Step 5. To make financier batter, preheat oven to 350°F (175°C). Using an electric mixer, whisk the egg whites for 15-20 seconds, then set aside (photo 1) . Step 6. In a separate bowl, combine the sugar, all-purpose flour, almond flour, and hazelnut flour. Step 7. Add beaten egg whites to the dry ingredients and mix with a hand whisk. Stir in the brown butter (photo 2) . Step 8. Pour the batter into the prepared mold, filling the cavities up to two-thirds (photo 3) . Sprinkle each cake with a few flaked almonds, if preferred. Pro tip: Some financier recipes require chilling the cake batter for an hour before filling the financier mold. You can proceed if desired, but with making authentic French financiers, this step isn't necessary. They are not French madeleines to develop that famous hump on top. Step 9. Bake for 15 to 20 minutes, until golden brown (photo 4) . Pro tip: Check financiers with a toothpick: if it comes out dry, they are ready. Remove from the oven, and let cakes cool for 2-3 minutes before removing them from the mold. Serve financiers warm or at room temperature. Do not rush the brown butter: cook it until it smells nutty and turns golden, and keep the dark browned milk solids, they carry the flavor. Toast the almond flour: spread it on a tray and toast in a low oven for a few minutes until fragrant, then cool before using, for a deeper nutty flavor. Rest the batter: for the tallest rise and best texture, chill the batter for a couple of hours (or overnight) before baking. Fill neatly: use a piping bag to fill the cavities two-thirds full and avoid drips. Watch the oven: financiers are small, so check them early and pull them at golden brown to avoid overbaking. Release the edges: run a small blunt knife around each cake before unmolding if needed. Make ahead: the batter keeps, covered with plastic film pressed to the surface, in the fridge for a couple of days. Recipe variations Nowadays, the shape of French financiers varies: rectangular in some places and round in others. Either way, they stay moist and nutty. Once the batter is poured into a financier mold or a mini muffin pan, add a topping of your choice (fruits, nuts, chocolate chips). Just add the toppings in moderation, usually one piece of fruit per financier (e.g., a single blackberry, raspberry, a halved fig, a couple of plum slices, etc.). Here is a list of possible financier recipe variations: Raspberry financiers : topped with a fresh raspberry. Chocolate financiers : topped with a cherry. Pistachio financiers : made with ground pistachios for color and flavor. Fig financiers: topped with half a fresh fig for a jammy center. Corn financiers: part of the flour swapped for fine cornmeal for a slightly rustic crumb. Almond financiers: all-purpose plus almond flour. Hazelnut financiers: all-purpose plus hazelnut flour. You can also flavor classic French financiers with ¼ teaspoon of vanilla extract, almond extract, or lemon extract, citrus zest, orange blossom water, or rose water. In the end, play with flavor combinations for French financiers, from almonds and apricots to hazelnuts and cherries and pecans and peaches. To help, download this free 10-page fruit flavor pairing chart . Storing & freezing Store French financiers in an airtight container at room temperature for up to 2-3 days (some French chefs say 7 days). Can you freeze financiers? You can freeze financiers in a freezer-friendly box or a freezing bag for up to two months. Why are financiers called financiers? The name comes from the financial district of Paris, where the cakes were popular. They were baked in rectangular molds shaped like gold bars, which suited the bankers and financiers nearby. What is the difference between financiers and madeleines? Financiers use egg whites, almond flour, and brown butter, and need no raising agent. Madeleines use whole eggs and baking powder and are chilled to form their signature hump. Do you have to chill financier batter? Chilling is not strictly required, but resting the batter for a couple of hours (or overnight) gives a taller rise and a better crumb. Why do financiers use only egg whites? Egg whites keep the cakes light and let the brown butter and almond flavor come through, and the recipe is a great way to use up whites left from other bakes. What pan is best for financiers? A traditional rectangular financier tin gives the classic gold-bar shape, but a mini muffin pan works just as well and is easier to find at home. Are financiers gluten-free? Not usually. They contain all-purpose flour along with nut flour such as almond or hazelnut. To make them gluten-free, swap the all-purpose flour for a gluten-free blend. Do you whip the egg whites for financiers? No. Unlike a sponge, financier egg whites are added in their liquid form, lightly loosened with a whisk but not whipped to peaks. The rise comes from the batter and the hot oven, not from aeration. Can you make financiers without almond flour? Almond flour gives financiers their signature nutty taste and moist crumb, but you can swap it for another nut flour such as hazelnut or pistachio. For a nut-free version, replace it with an equal amount of all-purpose flour, though the texture will be slightly firmer. How many calories are in a financier? One financier from this recipe has about 143 calories. The exact number depends on the size and any toppings you add. Love French tea cakes? Try these next! Lemon poppy seed madeleines Raspberry madeleines Gingerbread madeleines Blackberry friands Kouglof (Alsatian Brioche) Browse all the Small Cake Recipes Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook , Pinterest , and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below! Authentic French Financiers 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews Classic French financiers are small almond cakes made with brown butter (beurre noisette), egg whites, powdered sugar, and almond flour. This authentic financier recipe bakes in about 20 minutes and turns out moist inside with lightly crisp edges, perfect with coffee or tea. Author: Irina Totterman Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes Yield: 24 financiers 1 x Category: Cakes Cuisine: French 1 ⅔ cups + 2 tablespoons ( 225 g ) powdered (icing) sugar ½ cup + 1 ½ tablespoons ( 75 g ) all-purpose flour ⅔ cup + 13 teaspoons ( 90 g ) almond flour 4 tablespoons ( 30 g ) hazelnut flour ½ cup + 2 tablespoons ( 150 g ) egg whites (note #1) 7.4 oz ( 210 g ) unsalted butter * If needed, please refer to Baking Conversion Charts . Preheat oven to 350°F (175°C). Brush the cavities of a mini muffin pan with melted butter and dust with flour. Remove any excess flour and refrigerate the mold. To make the brown butter, heat butter in a small saucepan over low to medium heat, occasionally swirling the pan, for about 5-10 minutes. It will foam at first, then begin to brown, producing dark golden flecks (browned milk solids). Check the color, and once you are happy with the level of browning, pour the butter (with milk solids) into a bowl to stop cooking. Let it stand and fully cool down.

To make the cake batter, whisk egg whites with an electric mixer for 15-20 seconds and set aside. In a separate bowl, combine the sugar, all-purpose flour, almond flour, and hazelnut flour. Add beaten egg whites to the dry ingredients and mix with a hand whisk . Stir in the brown butter. Pour the batter into the mold, filling the holes to two-thirds full. Bake for 15 to 20 minutes, until golden brown. Check financiers with a toothpick: if it comes out dry, they are ready. Remove from the oven and let cakes cool for 2-3 minutes before removing them from the mold. Serve warm or at room temperature. 150 g egg whites, approximately equal to 4.5 raw fresh egg whites from large-sized chicken eggs. To make authentic financiers, you must make brown butter for natural nutty flavors. Remember to retain the dark bits in the browned butter! Use a piping bag to fill the cavities of the muffin mold if desired. Monitor the baking time of financiers to avoid overbaking. Use a small, blunt knife to release the edges of the cakes and remove them from the mold if needed. Make-ahead option: Make the cake batter in advance, cover it with plastic film in contact, and refrigerate for a few days. Serving Size: 1 financier Saturated Fat: 4.7 g Carbohydrates: 12.8 g Cholesterol: 19 mg The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. The recipe was adapted from https://www.aux-fourneaux.fr . It was originally published on February 11, 2018. The recipe has been revised to include improved content and photos. Note: If you have made this recipe previously and want to replicate it, the original recipe called for a baking temperature of 375°F (190°C) and a baking time of 15 to 17 minutes. About Irina Totterman I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes. Reader Interactions Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed. These financiers look so cute and taste so delicious. I didn't have hazelnut flour, so I simply added more almond flour, and still tasted delicious. 🙂 Reply Yes, you can easily replace hazelnut flour with almond flour. It works as a 1:1 substitute. Thanks, Anita. Reply These financiers look so cute and taste so delicious. I didn't have hazelnut flour, so I simply added more almond flour, and still tasted delicious. 🙂 Yes, you can easily replace hazelnut flour with almond flour. It works as a 1:1 substitute. Thanks, Anita. Reply Yes, you can easily replace hazelnut flour with almond flour. It works as a 1:1 substitute. Thanks, Anita. Oh my goodness, these sound just amazing. I love everything with browned butter. I have no doubt that I will love these too. Reply These financiers are so cute that kids and adults adore them. Please, enjoy the recipe, Krissy. Reply Oh my goodness, these sound just amazing. I love everything with browned butter. I have no doubt that I will love these too. These financiers are so cute that kids and adults adore them. Please, enjoy the recipe, Krissy. Reply These financiers are so cute that kids and adults adore them. Please, enjoy the recipe, Krissy. Cute and the size looks kid-friendly too. Perfect with a cup of tea as well. Reply Yes, the bite-size is perfect for kids to fall in love. You are right, Veena. Thanks for your comment. Reply Cute and the size looks kid-friendly too. Perfect with a cup of tea as well. Yes, the bite-size is perfect for kids to fall in love. You are right, Veena. Thanks for your comment. Reply Yes, the bite-size is perfect for kids to fall in love. You are right, Veena. Thanks for your comment. I wish I had one of these and a cup of tea right now! I can't remember the last time I have been so hungry for baked goods, but these muffins look sweet and homely. Love to try them and will put them on my to cook list!! Cheers Reply Thanks, Adrianne, for your kind words. Happy baking and enjoy these baked cuties. You will love them! Reply I wish I had one of these and a cup of tea right now! I can't remember the last time I have been so hungry for baked goods, but these muffins look sweet and homely. Love to try them and will put them on my to cook list!! Cheers Thanks, Adrianne, for your kind words. Happy baking and enjoy these baked cuties. You will love them! Reply Thanks, Adrianne, for your kind words. Happy baking and enjoy these baked cuties. You will love them! I'd never heard of this type of baked good before, but wow, I need to try this recipe out immediately! Love the browned butter in the batter; it must give so much great taste. Reply Yes, these financiers made with hazelnut and almond flour have an additional natty flavor from the brown butter. They are delicious. Thanks for stopping by, Emmeline. Reply I'd never heard of this type of baked good before, but wow, I need to try this recipe out immediately! Love the browned butter in the batter; it must give so much great taste. Yes, these financiers made with hazelnut and almond flour have an additional natty flavor from the brown butter. They are delicious. Thanks for stopping by, Emmeline. Reply Yes, these financiers made with hazelnut and almond flour have an additional natty flavor from the brown butter. They are delicious. Thanks for stopping by, Emmeline. These look amazing; I didn't realize that they are simple to make too! I will definitely be making them soon. Reply Happy baking and enjoy the recipe, Biana! Reply These look amazing; I didn't realize that they are simple to make too! I will definitely be making them soon. Happy baking and enjoy the recipe, Biana! Reply Happy baking and enjoy the recipe, Biana! These were super yummy! Thank you for sharing. Reply You are welcome, Janelle! Reply These were super yummy! Thank you for sharing. You are welcome, Janelle! Reply You are welcome, Janelle! Good idea for tea tomorrow. Thanks Reply Please, enjoy your teatime, Sadia. Reply Good idea for tea tomorrow. Thanks Please, enjoy your teatime, Sadia. Reply Please, enjoy your teatime, Sadia. Amazing recipe! I made this twice now and used a small amount of lemon zest and orange the second time. The batter itself is divine too, had to stop me from eating it. Kept in the fridge overnight and baked in the morning. The little cakes puffed up perfectly. Thank you for sharing. Reply Thank you very much, Eszter! I am happy to know that you loved the recipe. And thanks even more for sharing the pictures! 🙂 Reply Amazing recipe! I made this twice now and used a small amount of lemon zest and orange the second time. The batter itself is divine too, had to stop me from eating it. Kept in the fridge overnight and baked in the morning. The little cakes puffed up perfectly. Thank you for sharing. Thank you very much, Eszter! I am happy to know that you loved the recipe. And thanks even more for sharing the pictures! 🙂 Reply Thank you very much, Eszter! I am happy to know that you loved the recipe. And thanks even more for sharing the pictures! 🙂 As Anita did, I used all almond flour. The first time I made these, they were good, but not great. This time, I toasted both the almond flour and the regular flour -- I did this earlier in the week, and it was, of course, a time-saver today. And also made sure I had really browned butter. Delicious. We got 40 cakes out of Wilton mini-muffin pans. Irina, do you think that European-style butter versus American would make a significant difference? Thank you for adapting and posting this recipe. Reply Hi Tracey, thank you for your comment. I am thrilled you succeed with the recipe. As for the butter, I always use Kerry Gold Pure Irish Butter, living in the States. I do not think that the American style butter will compromise the taste, but I would never replace the butter with margarine. Happy holidays! Reply As Anita did, I used all almond flour. The first time I made these, they were good, but not great. This time, I toasted both the almond flour and the regular flour -- I did this earlier in the week, and it was, of course, a time-saver today. And also made sure I had really browned butter. Delicious. We got 40 cakes out of Wilton mini-muffin pans. Irina, do you think that European-style butter versus American would make a significant difference? Thank you for adapting and posting this recipe. Hi Tracey, thank you for your comment. I am thrilled you succeed with the recipe. As for the butter, I always use Kerry Gold Pure Irish Butter, living in the States. I do not think that the American style butter will compromise the taste, but I would never replace the butter with margarine. Happy holidays! Reply Hi Tracey, thank you for your comment. I am thrilled you succeed with the recipe. As for the butter, I always use Kerry Gold Pure Irish Butter, living in the States. I do not think that the American style butter will compromise the taste, but I would never replace the butter with margarine. Happy holidays! I just made these - WOW, the texture was great. However, they are so sweet they gave my husband a sugar rush. Did anyone else cut the amount of sugar? The only sub was a mix of cassava/so gluten-free flour for the AP flour. Also, I used all almond flour instead of almond and hazelnut flours. Thanks! Reply Hi Linda, I am happy to hear you loved the recipe. I have not heard about anyone mentioning decreasing the amount of sugar in the recipe. I always tell that sugar is responsible for sweetness and texture in baking. I also recommend trying the recipe as it is first and then to experiment. You have made the recipe; you know that the right texture of the baked financiers. Now you can try to experiment. Please, let me know how it worked out if you decide to use less sugar. Happy holidays! Reply I just made these - WOW, the texture was great. However, they are so sweet they gave my husband a sugar rush. Did anyone else cut the amount of sugar? The only sub was a mix of cassava/so gluten-free flour for the AP flour. Also, I used all almond flour instead of almond and hazelnut flours. Thanks! Hi Linda, I am happy to hear you loved the recipe. I have not heard about anyone mentioning decreasing the amount of sugar in the recipe. I always tell that sugar is responsible for sweetness and texture in baking. I also recommend trying the recipe as it is first and then to experiment. You have made the recipe; you know that the right texture of the baked financiers. Now you can try to experiment. Please, let me know how it worked out if you decide to use less sugar. Happy holidays! Reply Hi Linda, I am happy to hear you loved the recipe. I have not heard about anyone mentioning decreasing the amount of sugar in the recipe. I always tell that sugar is responsible for sweetness and texture in baking. I also recommend trying the recipe as it is first and then to experiment. You have made the recipe; you know that the right texture of the baked financiers. Now you can try to experiment. Please, let me know how it worked out if you decide to use less sugar. Happy holidays! I'd love to try making these, but the grams to ounces ratio doesn't seem to match. If I'm only using almond flour, is the total amount 1 cup and 1 teaspoon? Reply Hello Grace, thank you for your ineterst in the recipe. As I understand, you try to replace hazelnut flour with almond flour. In this case, the total amount of almond flour is 120g, which equals 1 1/4 US cup. I use this almond flour amounts converter . I hope this helps. Please, let me know if you have more questions. Happy baking! Reply I'd love to try making these, but the grams to ounces ratio doesn't seem to match. If I'm only using almond flour, is the total amount 1 cup and 1 teaspoon? Hello Grace, thank you for your ineterst in the recipe. As I understand, you try to replace hazelnut flour with almond flour. In this case, the total amount of almond flour is 120g, which equals 1 1/4 US cup. I use this almond flour amounts converter . I hope this helps. Please, let me know if you have more questions. Happy baking! Reply Hello Grace, thank you for your ineterst in the recipe. As I understand, you try to replace hazelnut flour with almond flour. In this case, the total amount of almond flour is 120g, which equals 1 1/4 US cup. I use this almond flour amounts converter . I hope this helps. Please, let me know if you have more questions. Happy baking! Thank you for this recipe, Irina! It was very easy to follow, plus the photos and tips were really helpful. My financiers turned out delicious! I had a tiny problem with excess batter - I filled my USA Pan 24-well mini muffin pan almost to the brim, and I still had batter left for 4-5 wells. So maybe I will scale down the batter slightly next time. By the way, I love Pierre Hermé! His pastry shops are among my favorites in Paris, so I am always happy to find his recipes. Reply Hi Shelley, thank you for your feedback! I am so happy to hear that you loved the recipe and your financiers turned out perfect. I am not sure why you had some leftover batter, though. Maybe it is related to a brand of a mini muffin pan. I do not like to waste while baking, too. 🙂 Reply Thank you for this recipe, Irina! It was very easy to follow, plus the photos and tips were really helpful. My financiers turned out delicious! I had a tiny problem with excess batter - I filled my USA Pan 24-well mini muffin pan almost to the brim, and I still had batter left for 4-5 wells. So maybe I will scale down the batter slightly next time. By the way, I love Pierre Hermé! His pastry shops are among my favorites in Paris, so I am always happy to find his recipes. Hi Shelley, thank you for your feedback! I am so happy to hear that you loved the recipe and your financiers turned out perfect. I am not sure why you had some leftover batter, though. Maybe it is related to a brand of a mini muffin pan. I do not like to waste while baking, too. 🙂 Reply Hi Shelley, thank you for your feedback! I am so happy to hear that you loved the recipe and your financiers turned out perfect. I am not sure why you had some leftover batter, though. Maybe it is related to a brand of a mini muffin pan. I do not like to waste while baking, too. 🙂 Hi. How do I adjust the ingredients for using financier silicone mold? Please advise. Thanks Reply Hi Valerie, thanks for your interest in the recipe. If you mean a silicone MINI muffin mold, you do not need to adjust the ingredients. I prefer to butter even silicone molds, although it is considered that you can bake in a silicone mold without greasing. If you talk about regular-size silicone muffin mold, it will not work. I tried to bake this way, and the financiers were underbaked, even with the prolonged baking. If you have more questions, please, let me know. 🙂 Reply Hi. How do I adjust the ingredients for using financier silicone mold? Please advise. Thanks Hi Valerie, thanks for your interest in the recipe. If you mean a silicone MINI muffin mold, you do not need to adjust the ingredients. I prefer to butter even silicone molds, although it is considered that you can bake in a silicone mold without greasing. If you talk about regular-size silicone muffin mold, it will not work. I tried to bake this way, and the financiers were underbaked, even with the prolonged baking. If you have more questions, please, let me know. 🙂 Reply Hi Valerie, thanks for your interest in the recipe. If you mean a silicone MINI muffin mold, you do not need to adjust the ingredients. I prefer to butter even silicone molds, although it is considered that you can bake in a silicone mold without greasing. If you talk about regular-size silicone muffin mold, it will not work. I tried to bake this way, and the financiers were underbaked, even with the prolonged baking. If you have more questions, please, let me know. 🙂 Finally, one that works! These are absolutely fabulous, and the recipe is so well laid out and easy to read. Have been trying to find a good one for years! Thank you! Thank you! Reply Hello Caroline, I am so happy to hear that! I am glad that the recipe worked out for you. 🙂 Please, stay tuned for more recipes! Reply Finally, one that works! These are absolutely fabulous, and the recipe is so well laid out and easy to read. Have been trying to find a good one for years! Thank you! Thank you! Hello Caroline, I am so happy to hear that! I am glad that the recipe worked out for you. 🙂 Please, stay tuned for more recipes! Reply Hello Caroline, I am so happy to hear that! I am glad that the recipe worked out for you. 🙂 Please, stay tuned for more recipes! Hi Irina, As mentioned by someone else, I also think these are too sweet. I guess this is because of the combination of sugar level and almonds, which are already sweet by themself. I calculated that the recipe you used as a base has a sugar percentage of 32% and your own variation has a sugar percentage of 28,8%. So it is already better. I will look into decreasing the sugar, but maybe you can also look at it yourself. Cheers, Vry Reply Hello Vry, thanks for making the recipe. As for the amount of sugar, it is well known that sugar is responsible for sweetness and the texture of baked goods. That is why I always try to keep the authenticity of the recipe as much as I can. Also, I suggest making the recipe the first time as it is and then experimenting. I would be happy to read if you try to make financiers with the decreased amount of sugar. Please, let me know. Reply Hi Irina, As mentioned by someone else, I also think these are too sweet. I guess this is because of the combination of sugar level and almonds, which are already sweet by themself. I calculated that the recipe you used as a base has a sugar percentage of 32% and your own variation has a sugar percentage of 28,8%. So it is already better. I will look into decreasing the sugar, but maybe you can also look at it yourself. Cheers, Vry Hello Vry, thanks for making the recipe. As for the amount of sugar, it is well known that sugar is responsible for sweetness and the texture of baked goods. That is why I always try to keep the authenticity of the recipe as much as I can. Also, I suggest making the recipe the first time as it is and then experimenting. I would be happy to read if you try to make financiers with the decreased amount of sugar. Please, let me know. Reply Hello Vry, thanks for making the recipe. As for the amount of sugar, it is well known that sugar is responsible for sweetness and the texture of baked goods. That is why I always try to keep the authenticity of the recipe as much as I can. Also, I suggest making the recipe the first time as it is and then experimenting. I would be happy to read if you try to make financiers with the decreased amount of sugar. Please, let me know. Hi Irina, I made these financiers, their taste was very nice, but I think the texture was incorrect. I have not eaten financier before, but the photos look like cupcakes. This recipe has not baking powder , is it right? The batter was not runny, and I put it with a spoon, and it needed to make it flat with a spoon. Is it the right texture, or have I made a mistake in some way? I would appreciate it if you guide me to make the correct texture. Reply Hello Shahla, thanks for your comment. You are correct that the recipe doesn't contain baking powder. The batter has to be runny enough. The only thing I can think about is if you whisked the egg whites until soft peaks. You should beat the whites with a hand whisk slightly. Please, let me know how you beat the egg whites, and I will guide you more. Reply Hi Irina, I made these financiers, their taste was very nice, but I think the texture was incorrect. I have not eaten financier before, but the photos look like cupcakes. This recipe has not baking powder , is it right? The batter was not runny, and I put it with a spoon, and it needed to make it flat with a spoon. Is it the right texture, or have I made a mistake in some way? I would appreciate it if you guide me to make the correct texture. Hello Shahla, thanks for your comment. You are correct that the recipe doesn't contain baking powder. The batter has to be runny enough. The only thing I can think about is if you whisked the egg whites until soft peaks. You should beat the whites with a hand whisk slightly. Please, let me know how you beat the egg whites, and I will guide you more. Reply Hello Shahla, thanks for your comment. You are correct that the recipe doesn't contain baking powder. The batter has to be runny enough. The only thing I can think about is if you whisked the egg whites until soft peaks. You should beat the whites with a hand whisk slightly. Please, let me know how you beat the egg whites, and I will guide you more. Hi Irina, thank you for your response, as you have written in instruction, I beat the whites 20 second with electric mixer . The only thing was I used boxed egg whites. Another question is which one’s texture is better, pistachio financier or this recipe? Because these are from two great chefs, but very different. Reply Hi Shahla, I am not sure if the boxed egg whites could affect the texture. I always use whole eggs. Speaking about both recipes (I also have Raspberry Financier recipe), I would say that their texture is very similar. I would suggest you try to make the recipe again and see if it turns out perfect. If not, I will try to help you by guiding you online. How does it sound? Reply Hi Irina, thank you for your response, as you have written in instruction, I beat the whites 20 second with electric mixer . The only thing was I used boxed egg whites. Another question is which one’s texture is better, pistachio financier or this recipe? Because these are from two great chefs, but very different. Hi Shahla, I am not sure if the boxed egg whites could affect the texture. I always use whole eggs. Speaking about both recipes (I also have Raspberry Financier recipe), I would say that their texture is very similar. I would suggest you try to make the recipe again and see if it turns out perfect. If not, I will try to help you by guiding you online. How does it sound? Reply Hi Shahla, I am not sure if the boxed egg whites could affect the texture. I always use whole eggs. Speaking about both recipes (I also have Raspberry Financier recipe), I would say that their texture is very similar. I would suggest you try to make the recipe again and see if it turns out perfect. If not, I will try to help you by guiding you online. How does it sound? Wow, I should have read the comments before I attempted this recipe. Am I to understand that the current amount of sugar required is LESS than the amount it previously required??? Because as I was making this, the MOUNTAIN of sugar it needed to terrify me. Not for any health reasons, just because I thought, "my God, this is going to be WAAAY too sweet." So I promptly removed 50 grams of sugar down to 175, although I was still uneasy. Guess what? The end product was STILL way, way too sweet. I cannot imagine what they would have tasted like with 225 grams of sugar, and my teeth hurt when I think about the apparently original recipe. Reply Hello Annalise, I am sorry that the financiers felt too sweet for your taste. I want to clarify the situation. I often post French dessert recipes, it is true. It is also true that I sometimes try to adapt them so as not to lose their authenticity. I always think that people would like to try the authentic recipe not traveling to France. So this financier recipe was adapted from one of the best French chefs, Perre Hermé. I kept his authentic approach. Another reason that I kept the amount of sugar is to keep the original texture of the cakes. Sugar is not only responsible for sweetness but also for texture building. So, I don't post recipes just to post; I don't post just sweets; I try to keep the recipe's authenticity. We all have different taste buds, and it is okay. For someone, it is sweet; for another one is okay. I always recommend my readers make the recipe to get the authentic look, taste, and texture. Then they are free to experiment. I have recently started a new recipe category devoted to no sugar baking. It is for those who watch the sugar intake. Thanks for making the recipe! Reply Wow, I should have read the comments before I attempted this recipe. Am I to understand that the current amount of sugar required is LESS than the amount it previously required??? Because as I was making this, the MOUNTAIN of sugar it needed to terrify me. Not for any health reasons, just because I thought, "my God, this is going to be WAAAY too sweet." So I promptly removed 50 grams of sugar down to 175, although I was still uneasy. Guess what? The end product was STILL way, way too sweet. I cannot imagine what they would have tasted like with 225 grams of sugar, and my teeth hurt when I think about the apparently original recipe. Hello Annalise, I am sorry that the financiers felt too sweet for your taste. I want to clarify the situation. I often post French dessert recipes, it is true. It is also true that I sometimes try to adapt them so as not to lose their authenticity. I always think that people would like to try the authentic recipe not traveling to France. So this financier recipe was adapted from one of the best French chefs, Perre Hermé. I kept his authentic approach. Another reason that I kept the amount of sugar is to keep the original texture of the cakes. Sugar is not only responsible for sweetness but also for texture building. So, I don't post recipes just to post; I don't post just sweets; I try to keep the recipe's authenticity. We all have different taste buds, and it is okay. For someone, it is sweet; for another one is okay. I always recommend my readers make the recipe to get the authentic look, taste, and texture. Then they are free to experiment. I have recently started a new recipe category devoted to no sugar baking. It is for those who watch the sugar intake. Thanks for making the recipe! Reply Hello Annalise, I am sorry that the financiers felt too sweet for your taste. I want to clarify the situation. I often post French dessert recipes, it is true. It is also true that I sometimes try to adapt them so as not to lose their authenticity. I always think that people would like to try the authentic recipe not traveling to France. So this financier recipe was adapted from one of the best French chefs, Perre Hermé. I kept his authentic approach. Another reason that I kept the amount of sugar is to keep the original texture of the cakes. Sugar is not only responsible for sweetness but also for texture building. So, I don't post recipes just to post; I don't post just sweets; I try to keep the recipe's authenticity. We all have different taste buds, and it is okay. For someone, it is sweet; for another one is okay. I always recommend my readers make the recipe to get the authentic look, taste, and texture. Then they are free to experiment. I have recently started a new recipe category devoted to no sugar baking. It is for those who watch the sugar intake. Thanks for making the recipe! Including the mass of the ingredients makes all the difference. I have tried a few different recipes online that use the same ingredients, but the ratios weren't right. This recipe gives you moist spongy cake with a deliciously crispy exterior. I didn't have hazlenut flour so I just added that mass in additional almond flour, and I was delighted with the results. I also really appreciate the authenticity of the recipe. Reply Hello Rebekah, I am happy to hear that you liked the recipe. Thank you for your comment; it helps other readers too! Reply Including the mass of the ingredients makes all the difference. I have tried a few different recipes online that use the same ingredients, but the ratios weren't right. This recipe gives you moist spongy cake with a deliciously crispy exterior. I didn't have hazlenut flour so I just added that mass in additional almond flour, and I was delighted with the results. I also really appreciate the authenticity of the recipe. Hello Rebekah, I am happy to hear that you liked the recipe. Thank you for your comment; it helps other readers too! Reply Hello Rebekah, I am happy to hear that you liked the recipe. Thank you for your comment; it helps other readers too!