I looked up recipes that included a lot of egg whites, as I had a jar full of them after making a dessert that used only the yolks, and made these absolutely delicious, tiny French inspired cakes on a grey and rainy morning.
By the time I had returned from my exercise class, and taken the time to savor my morning coffee and newspaper the kids were famished and consequently, there was barely a light, moist buttery crumb left where the Financiers had been left to cool.
1/2 cup plus 5 tablespoons unsalted butter
1 cup almond meal
1/2 cup flour
1 1/2 cups plus 2 tablespoons powdered sugar, additional for dusting
5 egg whites
2 tablespoons honey
2 cups blackberries, halved
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3 to 4 minutes. Transfer to a medium bowl, whisk in 1 1/2 cups plus 2 tablespoons powdered sugar. Add egg whites, mix until smooth. Fold in honey.
Fold browned butter into batter.
Arrange a rack in middle of oven, preheat to 375. Coat muffin cups with nonstick spray. Pour 2 to 3 tablespoons of batter into each prepared muffin cup. Top with 3 blackberry halves.
Bake until cakes are golden brown and just cooked through, 15 to 16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan, dust with powdered sugar.
Recipe adapted from Bon Appetit