Ingredients
- 100 ml Quebec maple syrup (golden, delicate taste)
- 150 g almond flour
- 60 g all-purpose flour
- 180 g unsalted butter
- 5 egg whites
- 1/4 tsp salt
- 1/2 tsp almond extract
Method
- Preheat oven to 200 °C (400 °F). Butter financier or mini-muffin molds.
- Cook butter in a saucepan over medium heat until golden-brown (beurre noisette); cool slightly.
- Whisk almond flour, all-purpose flour, and salt in a bowl; stir in egg whites, maple syrup, and almond extract.
- Fold in warm beurre noisette until smooth; rest batter 10 min.
- Fill molds two-thirds full and bake 12–14 min until golden and set at center.
- Cool 5 min in molds; unmold. Drizzle lightly with maple syrup before serving.
Conversion and rationale
Original sweetener (classic version): 180 g icing sugar
Conversion used: Replace 180 g icing sugar with 100 ml golden maple syrup (lighter style preserves delicate almond flavour). No extra liquid reduction required as egg whites provide structure; batter is slightly thinner. Bake at 200 °C unchanged — short bake time prevents darkening.
Why Quebec maple syrup: Golden maple syrup's delicate floral notes align perfectly with toasted almond and brown butter, creating a more complex flavour than icing sugar alone. Using Quebec-produced maple supports regional artisan producers and zero-waste beurre noisette techniques.
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 →