Brown Butter Berry Tea Cakes

Step 1 -In a light-colored skillet or saucepan over medium heat, add the butter pieces and cook, while swirling constantly, until it begins to brown, about 5-7 minutes. Look for lightly browned specks and an overall light caramel color.

Step 2 -Transfer the brown butter, including the browned solids, into a bowl.

Step 3 -Reserve 2 tablespoons of the brown butter at room temperature.

Step 4 -Cool the remaining brown butter in the refrigerator until it is no longer warm, about 20-30 minutes. Be careful not to overcool the butter, as it will solidify.

Step 5 -Preheat the oven to 350 degrees F.

Step 6 -Using a pastry brush, brush the cups of a 24-count mini muffin pan with the reserved 2 tablespoons of the brown butter. If using mini muffin liners, brush the liners with the brown butter.

Step 7 -In a large bowl, add the egg whites and using an electric hand mixer or a stand mixer fitted with a whisk attachment on high speed, beat until soft peaks form, about 2-3 minutes.

Step 8 -Add the almond flour, the all-purpose flour, the granulated sugar, the baking powder, the salt, and the lemon zest to the beaten egg whites and beat on low speed until combined. The mixture should be sticky, lumpy, and thick.

Step 9 -Add the vanilla extract and the remaining cooled brown butter to the egg white mixture and beat on low speed until combined.

Step 10 -Spoon 2 teaspoons of the batter into each of the greased muffin cups.

Step 11 -Lightly submerge 1 of the berries into the center of each of the batters.

Step 12 -Bake until the edges of the tea cakes are golden-brown, about 14-16 minutes.

Step 13 -Transfer the muffin tins from the oven and allow the tea cakes to cool for 10 minutes in the muffin tin.

Step 14 -Serve lightly dusted with the confectioners' sugar.