Matcha Yuzu Financiers with Black Sesame Glaze

Instructions

1. 1

   Melt the unsalted butter in a saucepan over medium heat until it turns a nutty brown (beurre noisette). Remove from heat and let it cool slightly.

   ~10 min
2. 2

   In a large mixing bowl, whisk together almond flour, powdered sugar, all-purpose flour, and matcha powder. Sift to ensure no clumps.

   ~3 min
3. 3

   Pour the slightly cooled brown butter and yuzu juice into the dry ingredients. Mix until just combined, being careful not to overmix.

   ~2 min
4. 4

   Gently fold in the egg whites until the batter is smooth and homogenous. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   ~35 min
5. 5

   Preheat your oven to 350°F (175°C) and lightly grease and flour a mini muffin tin or line a baking sheet with parchment paper for freeform financiers.

   ~2 min
6. 6

   Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full, or drop spoonfuls onto the parchment paper for freeform financiers.

   ~5 min
7. 7

   Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

   ~15 min
8. 8

   Let the financiers cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

   ~5 min
9. 9

   While the financiers are cooling, prepare the glaze. In a small bowl, whisk together the black sesame paste and powdered sugar. Add water, one teaspoon at a time, until you achieve a smooth, drizzling consistency.

   ~3 min
10. 10

    Once the financiers are completely cool, drizzle the black sesame glaze over them.

    ~2 min