Add the rest of the butter into a pan and heat over medium until it turns brown and starts to smell nutty. You’ll probably get a few dark specks in your brown butter (these are the over-caramelised milk solids stuck to the bottom of the pan). You can leave them in, but if you’d rather get rid of them, strain it through a cheesecloth or a kitchen towel. After straining, let your brown butter cool until warm to touch.

As your brown butter cools, weigh out your almond meal, flour, caster sugar and salt and put them together in a mixing bowl. Add the egg whites and vanilla extract to this and stir until a smooth batter forms. To this, add the brown butter. Finally, add the black garlic (or any other flavours you might be using).

Fill the buttered moulds with the financier batter until it reaches three-quarters of the way up the sides, and bake them in an oven preheated to 180°C for 15-20 minutes, until the tops are nicely browned. Remove from the oven and let them cool slightly before releasing them from the mould.

The financiers keep well for 5 days, possibly up to a week in an airtight container.