Raspberry Honey Financiers - unsalted butter

Method

• Preheat oven to 350F.
• Coat nonstick mini-muffin tins (each cup should have a 1-ounce capacity) with cooking spray.
• In a small saucepan, melt the butter over medium-low heat, whisking frequently, until it is golden brown, 6 to 7 minutes.
• Carefully pour in the honey, whisking to combine completely, then remove from the heat; keep warm.
• Put the ground almonds, both sugars, cake flour, and salt in the bowl of an electric mixer fitted with the whisk attachment.
• Mix on low speed until combined.
• Add the egg whites one at a time on medium-high speed, beating well after each addition and scraping down the sides of the bowl as necessary.
• On low speed, add the warm honey mixture in a thin stream; mix on high speed until blended, about 45 seconds.
• Spoon batter into the prepared muffin tins, filling them about half full (you will need about 1 tablespoon batter for each).
• Spoon a small dollop of raspberry puree along one side of the batter.
• Using the tip of a wooden skewer or the sharp point of a paring knife, draw through the middle of the puree from the top of the dollop to the other side of the batter to make a heart shape.
• Bake until the edges are golden brown, 15 to 20 minutes, rotating pan halfway through.
• Transfer muffin pans to a wire rack to cool for 5 minutes.
• Using a small offset spatula, loosen financiers around the edges and transfer to a wire rack to cool slightly.
• These are best served warm from the oven, or at least the same day baked.
• However, they can be stored in an airtight container at room temperature up to 3 days.