Tiny Cherry and Almond Tea Cakes Recipe

How to make it

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• butter 30 cups of a 2-inch mini-muffin tins.. and then dust with flour
• Melt butter ( the 1 1/4 stick ) in a medium skillet over medium-high heat.
• when it begins to sputter, reduce heat to medium
• cook, swirling the skillet occasionally until the butter is lightly browned
• skim foam from top and remove the skillet from the heat
• whisk together the flour, ground almonds, sugar and the salt in a bowl
• add egg whites and whisk until smooth
• stir in Kirsch
• pour in butter, leaving any dark-brown sediment in the skillet
• whisk to combine.. let stand 20 minutes
• spoon in1 tablespoon batter into each buttered muffin cup, filling about 1/2 way
• push a cherry into each keeping stem end up
• with a small spoon smooth batter over cherries to cover
• bake in a preheated oven at 400'F for 12 to 15 minutes or until a toothpick comes out clean and the cakes are golden brown
• let cool 10 minutes in the pan
• run a knife around edges to loose and remove to finish cooling on a wire rack.. can be stored in a container over night at room temperature
• ************ IMPORTANT.......................IMPORTANT...............................
• the cherries still have ..............PITS.........................