Brown Butter Almond Financiers

Method

1. Make the brown butter: cook 95 grams of butter over medium heat until it turns the color of tea, then strain it through a sieve lined with thin cloth.
2. Mix 70 grams of all purpose flour, 175.5 grams of kOBE Monk Fruit Blend, 65 grams of sifted almond flour and one eighth of a teaspoon of baking powder together.
3. Add the 6 egg whites one at a time, mixing after each, then add 1 teaspoon of vanilla extract and the still warm brown butter and mix through.
4. Cover the bowl and chill it for at least 12 hours.
5. The next day, heat the oven to 210 degrees C. While it heats, brush the molds with melted butter, chill them for 10 minutes until the butter sets, then dust them with a little flour.
6. Pipe the batter into about three quarters of each mold, not full.
7. Bake for about 6 to 8 minutes, watching your own oven.
8. Take the cakes out, cool them and serve.

Tips

• The butter has to be cooked to a tea brown and strained of solids for the cake to carry its signature aroma.
• The overnight chill is not optional, as it gives a good rise and a moist middle.
• The flavor sits close to a madeleine, and a sealed box keeps them well.
• Fill the molds only three quarters full, as the cakes rise in the oven.
• Add the egg whites one at a time, since all six at once splits the mixture.