Brown Butter Berry Tea Cakes

Dont cool longer than that because the butter will begin to solidify
Preheat the oven to 350F 177C. Using a pastry brush brush the cups of a with the 2 Tablespoons of browned butter. This recipe yields 3036 tea cakes so grease a 2nd pan or bake the batter in batches. If using mini muffin liners brush the liners with the brown butter.
Make the tea cakes Using a or a fitted with a whisk attachment whip the egg whites on high speed in a large bowl until soft peaks form about 23 minutes. Add the almond flour allpurpose flour granulated sugar baking powder salt and lemon zest. Beat on low speed until combined and dont worry that the egg whites deflate youll still taste their fluffy goodness in the cakes! Mixture will be sticky lumpy and thick. Pour in the vanilla extract and cooled brown butter and beat on low speed until combined.
Spoon 2 teaspoons of batter into each greased muffin cup. Lightly poke a berry into the center of each. No need to submerge the berry just stick it on top.
Bake for 1416 minutes or until the edges are golden brown. Remove from the oven and cool in the pan for 10 minutes before removing. Tea cakes will slightly deflate as they cool.
If desired confectioners sugar on warm or cooled tea cakes before serving.
Tea cakes are best enjoyed the day they are made. Store leftover tea cakes covered lightly at room temperature for up to 3 days or in the refrigerator for up to 1 week