Ingredients
- 100g butter
- 100g almond flour
- 50g all-purpose flour
- 4 egg whites
- 120ml Quebec maple syrup
- 1 tsp vanilla extract
Method
- Preheat oven to 175°C (350°F). Grease a financier or muffin pan.
- Melt butter in a saucepan until it turns nutty brown (beurre noisette). Cool slightly.
- Whisk almond flour, regular flour, and egg whites in a bowl. Stir in Quebec maple syrup and vanilla.
- Gently fold the browned butter into the batter until smooth.
- Pour into molds and bake for 12-15 minutes until edges are golden and crisp.
Conversion and rationale
Original sweetener (classic version): 150g powdered sugar
Conversion used: Replaced 150g powdered sugar with 120ml maple syrup. Baked at 175°C instead of 190°C. Flour increased by 10g to balance the liquid syrup.
Why Quebec maple syrup: The nutty brown butter and almond flour synergize with Quebec maple syrup, creating a sophisticated, locally-inspired flavor profile with fewer refined carbs.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →