These pretty cakes are delicate, brown-buttery, and full of rich almond flavor contrasted by the fresh, jammy flavor of blackberries. Serve them solo or add a dollop of cool whipped cream for creamy textural contrast and next-level fanciness. If you can’t find gluten-free corn flour, give gluten-free cornmeal a whir in the food processor or high-speed blender until it has a fine texture. Note: this recipe will leave you with extra egg yolks. What to do with them? How about a Hollandaise sauce, creme brulee, creme anglaise, or some pudding!
In a small pot over low heat, melt 1 cup plus 1½ Tablespoons of the butter. Let it foam gently, then wait for the solids to turn brown and for the butter to smell like hazelnuts. Let cool slightly.
In a bowl, mix together the almond flour, corn flour, and granulated sugar. Sift in the powdered sugar. Stir to combine.
In another bowl, beat the egg whites until they’re slightly stiff. Gently fold in the almond extract. Then gently fold in flour to combine. Finally, gently fold in the brown butter until combined.
Let cool slightly, remove from the muffin pan to a plate, dust with powdered sugar, then enjoy.