Preheat oven to 425°F. Butter a 24 cup mini-muffin tin and refrigerate until needed.

Sift together sugar, almond meal, and flour into a medium bowl.

Place butter -- see note -- in a saucepan over medium-low heat and cook until bits begin to brown. Continue cooking, whisking slowly to keep the particles suspended, until the butter is a nutty brown. Strain through several layers of cheesecloth or one layer of butter muslin, measuring out the 100g (1/2 cup) needed.

Make a well in the center of the flour mixture and add the egg whites. Whisk to combine.

While whisking, slowly pour in the hot browned butter.

Spoon batter into prepared pan, filling each cup to about 1/8-inch from the top.

Place on the middle rack and lower the temperature to 350°F. Bake for about 20 minutes, rotating from front to back halfway through, or until financiers are golden and a skewer inserted into the center comes out clean.

Immediately remove from muffin tin and allow financiers to cool completely on a wire rack.