Lime Triangles Recipe

Brown the butter

Put 120 g unsalted butter in a light-colored saucepan and melt over medium heat. Continue cooking, swirling occasionally, until butter foams, the milk solids turn golden-brown and smell nutty (about 6–8 minutes). Remove from heat and strain into a heatproof bowl. Let cool to warm (about 40–45°C).

Prepare dry ingredients

In a bowl, whisk together 80 g ground almonds, 40 g finely ground cashews, 40 g sifted cake flour, 90 g confectioners' sugar and a pinch of salt until homogenous.

Whisk egg whites

Lightly whisk 5 egg whites just to loosen them (do not whip to peaks). Add 1 tsp vanilla extract and, if using, 1 tsp neutral oil.

Combine batter

Pour the egg whites into the dry mixture and fold until a smooth paste forms. Gradually fold in the warm browned butter in three additions until fully incorporated and the batter is smooth. Strain the batter through a fine sieve into a bowl to remove any lumps for an ultra-smooth financier batter.

Rest and fill molds

Cover and rest the batter in the refrigerator for at least 1 hour (or up to overnight) to hydrate the flours and improve texture. When ready, preheat oven to 200°C (390°F). Butter and flour triangular molds or line a small sheet pan and mark triangles. Fill molds about 2/3 full (or pipe into triangles) for even rise.

Bake

Bake financiers at 200°C for 10–14 minutes until edges are deep golden and centers spring back. Remove from oven and unmold onto a wire rack to cool completely.

Line a small baking sheet with parchment. In a small saucepan combine 50 g granulated sugar and 15 g light corn syrup. Heat over medium without stirring until sugar dissolves and reaches amber color (or 160–170°C if using a thermometer). Swirl pan gently if needed.

Remove pan from heat and immediately stir in 15 g butter until smooth. Quickly stir in 70 g toasted chopped cashews and 0.25 tsp sea salt until evenly coated. Spread mixture thinly on the parchment to form an even layer about 2–3 mm thick. Let cool completely and harden (about 20–30 minutes).

Once set, pulse the croquant lightly in a food processor to a coarse, crunchy crumble (small shards and crumbs). Sift lightly if you prefer more uniform pieces. Reserve.

Whisk 3 whole eggs and 2 egg yolks with 120 g granulated sugar in a heatproof bowl until combined. Stir in 120 ml fresh lime juice and 2 tbs lime zest.

Set the bowl over a saucepan of gently simmering water (double boiler). Cook, stirring constantly with a heatproof spatula, until the curd thickens and coats the spatula (about 8–12 minutes). The mixture should reach about 75–80°C. Do not let it boil.

Remove from heat and immediately strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any cooked egg bits. While still warm, whisk in 90 g cold cubed butter a few pieces at a time until fully emulsified and smooth. Stir in 0.25 tsp fine salt. Cover surface with plastic wrap to prevent skin and chill until slightly thickened but still spreadable (about 30–60 minutes).

Prepare matcha dust: sift 2 tsp matcha powder into a small bowl to remove lumps. If you prefer a pale dusting, mix matcha with 10 g powdered sugar for a lighter color and less bitterness.

Trim the cooled financiers into neat triangles if not molded triangularly. If the financiers are a bit domed, level the top with a serrated knife so pieces stack cleanly.

On each financier triangle, spread a thin (about 6–8 mm) layer of cashew croquant crumble, pressing gently so the crumble adheres. The croquant provides crunch between cake and curd.

Pipe or spoon about 12–15 g of chilled lime curd onto each triangle in a smooth layer above the croquant (adjust amount to taste). Smooth the curd with an offset spatula so the triangles retain clean edges.

If using glaze, very lightly brush a thin layer of warmed neutral glaze or melted white chocolate over the curd to seal and give a sheen. Chill for 10 minutes to set.

Dust each triangle with a light sprinkle of sifted matcha (or matcha–powdered sugar mix) using a small fine-mesh sieve for an even finish. Garnish each piece with a micro-mint leaf or a small piece of candied lime peel.

Serve chilled or at cool room temperature. Store finished triangles in an airtight container in the refrigerator up to 3 days (for best texture remove from fridge 15–20 minutes before serving).