Here’s the first step to any baking adventure: preheat your oven to 375°F (190°C). Ensuring your oven is at the right temperature helps achieve that perfectly baked financier.

While the oven warms up, grab a mini muffin or financier pan. Grease it generously with butter and dust it lightly with flour. This step prevents your cakes from sticking and ensures they pop out easily.

In a medium saucepan, melt the stick of unsalted butter over medium heat. Keep a close eye on it as it melts, stirring occasionally. You'll begin to see it foam up. After a few minutes, the butter will start to turn golden brown and emit a nutty aroma.

Don’t walk away—remove it from the heat as soon as it reaches that beautiful brown color, about 5-7 minutes.

In a large mixing bowl, combine the egg whites, white sugar, vanilla extract, and almond essence. Whisk them until well combined but not too frothy. Gradually add the browned butter to this mixture, stirring gently to incorporate.

In another bowl, sift together the all-purpose flour, almond meal, sea salt, and powdered sugar. Gradually fold these dry ingredients into the wet mixture. Take care not to over-mix; a gentle folding motion keeps the batter light and airy.

Using a small scoop or spoon, carefully transfer the batter into the prepared pans. Fill each cavity about ¾ full.

Place the filled pans in the preheated oven. Bake for about 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove the pans from the oven and let them cool for a few minutes before transferring the financiers to a wire rack. They are best enjoyed warm, dusted with powdered sugar and garnished with chopped pistachios.