Brown Butter Berry Tea Cakes
Brown Butter Berry Tea Cakes baked in a mini muffin pan with almond flour, whipped egg whites, lemon zest, and berries.
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Cooking tools:
- Hand mixer
- Kitchen scale
- Muffin tin
- Microplane
- Pastry brush
- Saucepan
- Mixing bowl
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 10 Tablespoons unsalted butter
- 4 large egg whites
- 1 cup almond flour
- 2/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup fresh berries
- 1/4 cup confectioners' sugar
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