Put the butter cut into pieces in a high-sided saucepan.
Cook the butter over medium heat to obtain browned butter: the butter should turn golden and release a smell of grilled hazelnuts.
As soon as it colors, remove it from the heat and let it temper slightly.

In the bowl of the stand mixer, combine the almond powder, powdered sugar, and flour.
Grate the lemons directly over the dry ingredients.

Install the whisk on the mixer and incorporate the egg whites and browned butter while mixing at moderate speed.
Make sure the dry ingredients are well integrated.

Cover the mixer bowl with plastic wrap and refrigerate for at least 3 hours.

Preheat the oven to 350 F (180 C).

Pour the financier batter into individual silicone molds.
Place the finely chopped candied ginger on top.
Bake for 25 minutes or until the tops of the financiers are golden and a toothpick inserted into the center comes out clean.
Unmold and let cool on a rack.