Caramelized White Chocolate And Raspberry Financiers

Directions

1. 1
   Heat oven to 250. Cover a baking sheet with tinfoil. Put chocolate on the baking sheet and and place it in the oven. Every 5 minutes check on the chocolate and smear/mix it around the sheet with a heatproof spatula. It will slowly turn a light golden colour. Watch it carefully to ensure it doesn't get too dark and remember that the chocolate can burn if it's stuck in one spot.
2. 2
   It may appear seized or crumbly but don't panic. Keep stirring occasionally; it should relax again and get smooth. Even if it's slightly grainy when it's done, that's fine. It will still be great when you add it to your baking.
3. 3
   Combine sugar, flour almond meal and vanilla in a mixing bowl. Add egg whites and stir to combine. Stir in butter, cover bowl with plastic wrap and age in the fridge overnight, or for at least 3 hours.
4. 4
   Mix chocolate into batter. Generously grease financier tins or muffin tins. Fill with batter; only about 1/2 inch high if you are using muffin tins, up to the brim if you are using financier tins. Push one or two raspberries a little ways into the batter-try not to let it sink all the way to the bottom of the tin. This can make it harder to remove the financiers in one piece.
5. 5
   Bake at 375 for about ten minutes, until the centres are set and the edges are browned. For some reason, the ones I made in rectangular tins came out best when I cooled them and the round ones from muffin tins came out best when they were still hot, but ripped apart if I let them cool first. This might involve some trial and error for you. Just eat the ones you ruin and no one will ever know.