Pistachio Financiers

In all my travels in France, I've actually never tried these before.  I came across the recipe while looking for something to make with pistachios.  They are so cute and not too difficult to make :)

Link to original recipe: https://www.saveur.com/article/Recipes/Classic-Pistachio-Financiers/

Recipe below contains my modifications.

Ingredients:

1 stick (8 T.) unsalted butter, plus more for buttering pan
1/2 c. all-purpose flour, plus more for dusting pan
1/2 c. sugar
1/2 c. light brown sugar (packed)
1/2 tsp. kosher salt
4 egg whites
1/2 c. finely ground pistachios
2 T. ground almonds/almond meal
1 tsp. baking powder

Instructions:

1. Butter financier molds (or, as I used in this case, a 24-cup mini muffin pan) and dust with flour.

2. Heat butter in a medium saucepan over medium heat.  Cook without stirring until butter starts to brown, about 5 minutes (watch carefully, it only needs to be barely brown).  Pour through a fine strainer into a bowl and let cool.

3. Meanwhile, in a medium bowl, whisk together sugars, salt, and egg whites.

4. Stir in remaining ingredients on list until combined.

5. Add cooled butter and stir in until combined.  Refrigerate for 1 hour.

6. Heat oven to 350°F.  Dip batter into molds, approximately 1 heaping tsp. for each.  Bake for 16 minutes.

7. After removing from oven, immediately transfer cakes out of molds and onto cooling racks.  Enjoy!