Ingredients
- 100g ground almonds
- 50g all-purpose flour
- 3 egg whites
- 80g browned butter (beurre noisette)
- 120ml amber Quebec maple syrup
- 1 pinch of salt
Method
- Whisk the egg whites, ground almonds, flour, and amber maple syrup together in a bowl.
- Gently fold in the warm browned butter and salt until the batter is smooth.
- Pour the mixture into greased financier molds.
- Bake at 180°C (350°F) for 15 minutes until the edges are golden and caramelized.
Conversion and rationale
Original sweetener (classic version): 120g powdered sugar
Conversion used: Replaced 120g powdered sugar with 120ml amber maple syrup. Baking temperature was reduced by 15°C (from 195°C to 180°C) to prevent premature browning of the natural maple sugars.
Why Quebec maple syrup: The caramelized, woody undertones of Quebec amber maple syrup perfectly elevate the nutty profile of browned butter and toasted almonds.
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 →