Brown Butter Berry Tea Cakes

These brown butter berry tea cakes are delicate miniature sponge cakes perfect for a tea party bridal shower Mothers Day or any gathering where youre serving coffee or tea. The browned butter gives the batter its depth of flavor which accents the juicy berry at the heart of the tea cake. If you enjoy but crave something easier try these!
Ingredients
10 Tablespoons 140g unsalted butter
4 large egg whites 140g at room temperature
1 cup 105g almond flour
23 cup 85g allpurpose flour

34 cup 150g granulated sugar
12 teaspoon baking powder
14 teaspoon salt
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 cup 130g fresh blackberries raspberries or blueberries see note
optional 14 cup 30g confectioners sugar for dusting on top
Instructions
Brown the butter Set out a medium heatproof bowl because youll need it at the end of this step. Slice the butter into Tablespoonsize pieces and place in a lightcolored skillet or saucepan. A lightcolored interior is crucial for determining when the butter begins to brown. See Notes if using a dark skillet or pan. Melt the butter over medium heat and stir or whisk constantly. Once melted the butter will begin to foam. Continue stirringwhisking keeping a close eye on it. After about 57 minutes the butter will begin browning and youll notice lightly browned specks forming at the bottom of the pan. The butter will have a nutty aroma. The color will gradually deepen from yellow to golden to goldenbrown once its a light caramelbrown color remove from heat immediately and pour into the bowl including any brown solids that have formed on the bottom of the pan. Separate out 2 Tablespoons of brown butterwell brush that in the muffin pans in step 2. Cool the remaining brown butter about 12 cup for 30 minutes in the refrigerator or until room temperature and no longer warm.