Ingredients
- 120 g beurre noisette, cooled
- 150 ml Quebec maple syrup
- 100 g ground almonds
- 50 g flour
- 4 egg whites
- pinch salt
Method
- Mix ground almonds, flour, salt.
- Whisk in egg whites and maple syrup until smooth.
- Stir in beurre noisette.
- Rest batter 30 min.
- Fill buttered molds 3/4 full, bake at 195°C for 13–15 min until golden-edged.
- Cool briefly, unmould.
Conversion and rationale
Original sweetener (classic version): 130 g icing sugar
Conversion used: 130 g icing sugar → 150 ml maple syrup; batter becomes slightly looser so a 30-min rest firms it; oven from 210°C to 195°C to avoid overly dark edges.
Why Quebec maple syrup: Maple and beurre noisette share nutty caramel notes—an obvious pairing that intensifies the financier's signature flavour with a local sweetener.
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 →