Brown Butter Blueberry Almond Tea Cakes

Brown Butter Blueberry Almond Tea Cakes is a hor d'oeuvre that serves 30. For 25 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 108 calories. 37 people have made this recipe and would make it again. A mixture of almond flour, kosher salt, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Joanne Eats Well with Others. With a spoonacular score of 3%, this dish is improvable. Apricot And Lavender Brown Butter Tea Cakes, Brown Butter Cushaw Mini Cakes with Brown Butter Buttercream, and Almond Tea Cakes are very similar to this recipe.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 400F. Grease 30 cups of 2 mini muffin tins. Set aside.Melt the butter in a medium skillet over medium heat. Allow to cook, stirring occasionally, until the butter turns an amber color and smells nutty. Remove from the heat and pour the butter into a heatproof bowl. Set aside.In a large bowl, whisk together the all purpose flour, almond flour, sugar, and salt. Whisk in the egg whites until well combined. Stir in the bourbon and butter. Let stand for 20 minutes.Fold the blueberries into the batter and, using a small cookie scoop, scoop into the prepared muffin tin. Bake until a tester comes out clean, about 12 to 15 minutes. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.

 

Step by step:

1. Heat oven to 400F. Grease 30 cups of 2 mini muffin tins. Set aside.Melt the butter in a medium skillet over medium heat. Allow to cook, stirring occasionally, until the butter turns an amber color and smells nutty.

2. Remove from the heat and pour the butter into a heatproof bowl. Set aside.In a large bowl, whisk together the all purpose flour, almond flour, sugar, and salt.

3. Whisk in the egg whites until well combined. Stir in the bourbon and butter.

4. Let stand for 20 minutes.Fold the blueberries into the batter and, using a small cookie scoop, scoop into the prepared muffin tin.

5. Bake until a tester comes out clean, about 12 to 15 minutes.

6. Let cool in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Information:

covered percent of daily need