1. In a small saucepan melt the butter over medium-high heat; cook until it stops bubbling and has turned a golden nutty brown, being careful not to burn the milk solids.
2. Cool to room temperature.
3. In another bowl mix powdered sugar and almond meal or almond flour aside.
4. Whisk together the all-purpose flour, baking powder and salt and set aside In a small bowl, whisk the egg whites until they are foamy.
5. Make a well in the center of the dry ingredients and fold in the egg whites and brown butter. Refrigerate the mixture at least 1 hour or chill overnight.
6. Preheat the oven to 375 °F.
7. Grease the molds or mini muffin pan with cooking oil spray or bakers' spray (which has flour in it).
8. Fill each well about two-thirds full. Place pineapple and cranberries on the top.
9. Bake 15 to 18 minutes, or until browned at the edged and golden on top
10. Dislodge the financiers while still warm. (The yield is 24 for the mini muffin pan)

Recipe Notes: If you don't have Financier's mold use mini muffin tin.