Name: Peach Financiers: Elegant French Almond Cakes Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: French
Ingredients: 3 ounces unsalted butter, plus additional for greasing; 3 egg whites; ½ cup white sugar; ½ cup almond meal; 3 tablespoons all-purpose flour, plus additional for dusting pan; ¼ teaspoon vanilla extract; ⅛ teaspoon salt; 12 small pieces of peeled peach

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Introduction

Peach financiers are delicate French almond cakes with a buttery, tender crumb and a hint of fruity sweetness. Topped with juicy peach pieces, they make an elegant treat perfect for afternoon tea or a light dessert.

The image shows several small muffins arranged closely on a white plate. Each muffin has a golden brown crust with a slightly crumbly, sugar-coated top layer. In the center of each muffin's top layer, there is a slice of peach with a bright orange and red skin, adding a vibrant color contrast to the light brown surface. The muffins are set against a background with a white marbled texture, and a part of a woman's hand is gently touching one muffin, adding a sense of scale and warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ounces unsalted butter, plus additional for greasing
3 egg whites
½ cup white sugar
½ cup almond meal
3 tablespoons all-purpose flour, plus additional for dusting pan
¼ teaspoon vanilla extract
⅛ teaspoon salt
12 small pieces of peeled peach

Instructions

Step 1: Preheat the oven to 400 degrees F. Generously butter a 12-cup mini muffin tin and dust each cup with a pinch of flour, shaking to coat the bottoms evenly.
Step 2: Melt the butter in a saucepan over medium heat. As it melts, it will become foamy—keep the pan moving to prevent burning. Continue cooking until the butter turns golden brown, about 4 minutes, then remove from heat.
Step 3: In a large bowl, whisk the egg whites and sugar together until the sugar dissolves and the mixture becomes thick and foamy, about 2 to 3 minutes.
Step 4: Stir in the almond meal, flour, vanilla extract, and salt. Then whisk in the browned butter until fully combined.
Step 5: Fill each muffin cup nearly to the top with batter. Tap the pan gently to release any air bubbles.
Step 6: Bake for 5 minutes. Then remove the pan from the oven and place a small piece of peeled peach on top of each financier. Return the pan to the oven.
Step 7: Continue baking until the cakes are browned and cooked through, about 10 to 12 more minutes.
Step 8: Let the financiers cool at least 10 minutes before carefully removing them from the pan.

Tips & Variations

Use ripe but firm peaches for the best texture and sweetness. You can also substitute with nectarines or apricots.
For a nuttier flavor, try toasting the almond meal lightly before adding it to the batter.
If mini muffin tins are unavailable, regular muffin tins can be used—just adjust baking time and fill accordingly.
Make sure the browned butter is warm but not hot when adding to the batter to avoid cooking the egg whites.

Storage

Store peach financiers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. They can also be frozen for up to 1 month; thaw overnight in the refrigerator and warm gently in the oven.

How to Serve

The image shows a wooden tray filled with nine peach muffins in white paper liners. Each muffin has a golden-brown crumbly top layer with a rough texture. On top, there are bright, fresh peach slices with a mix of orange and red hues, placed artfully on the center of each muffin. In the background, there is a blurred view of peaches on a white marbled surface, adding a fresh and inviting feel to the scene. The lighting highlights the warm colors and moist texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Traditional financiers rely on egg whites for their light texture, so substituting whole eggs will change the cake’s structure and may result in a denser texture. It’s best to use just egg whites.

Do I need to peel the peaches?

Peeling the peaches is recommended for a smoother texture and a more refined presentation, but if you prefer, you can leave the skin on for added color and nutrients.