Method

• 1.
  Place cold chopped butter in a medium saucepan over medium heat and cook, whisking constantly, for 3-4 minutes until butter turns lightly brown and has a nutty aroma. Transfer to a heatproof bowl and set aside to cool to room temperature.
• 2.
  Place egg whites in a large bowl and whisk until frothy. Add icing sugar, almond meal and lemon zest and whisk until combined. Add the flour and cooled butter and whisk until just combined. Cover and refrigerate for at least 2 hours (see notes).
• 3.
  Preheat the oven to 200°C/180°C fan-forced. Grease a 12-hole friand mould. Spoon batter into prepared mould and bake for 22 minutes or until golden. Stand in mould on a wire rack for 5 minutes, then turn out onto the wire rack to cool slightly.
• 4.
  Meanwhile, place caster sugar and lemon juice in a small saucepan over medium-high heat. Bring to the boil, stirring at first to dissolve the sugar, then boil for 2-3 minutes until slightly syrupy. Set aside to cool and thicken.
• 5.
  Brush syrup over the top of the warm financiers. Set aside for 5 minutes to soak in, then brush over a second coat of syrup. Serve.