Photo and Styling by Béatrice Peltre

If you’ve made the verrines in this story, you now possess four extra egg whites. Use them to make these delicious French teacakes in which hazelnut-flavored brown butter shines. A financier is another favorite of our children at home, easy to make—Lulu particularly enjoys watching how the color and flavor of the butter transform—and always welcomed as an after-school snack.

Makes 8 financiers

1 stick (8 tablespoons) unsalted butter plus more for the molds
4 large egg whites
1 cup almond meal
⅓ cup white rice flour
½ cup blond cane sugar
2 teaspoons pure vanilla extract
32 raspberries
Confectioners’ sugar, to dust

Preheat oven to 350°F. Butter 8 (3-inch) tartlet molds and place them on a baking sheet; set aside. In a small pot, melt the butter on low to medium heat. Cook until the color becomes golden and nutty. Remove and strain; set aside.

In a small bowl, whisk the egg whites with a fork until foamy; set aside.

In a mixing bowl, combine the almond meal, white rice flour and sugar. Stir in the egg whites and vanilla. Pour the brown butter slowly into the mixture, stirring constantly.

Divide the batter between the tartlet molds and add 4 raspberries to each one. Bake for 25 minutes, or until golden brown. Remove and let cool for 5 minutes, then unmold on a cooling rack.

Dust with confectioners’ sugar once cooled.

Note: This dessert is gluten free.

This recipe appeared in the Summer 2019 issue as part of a larger story on Kids in the Kitchen—Summer Baking.