Tiny Cherry and Almond Tea Cakes

From Martha Stewart Living Omnimedia
Each of these charming tea cakes is baked with a whole cherry inside — stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
tiny cherry and almond tea cakes

Courtesy of Martha Stewart

Yields: 30

Oven Temp: 400

Ingredients
    U.S.         Metric     Conversion chart

    1 1/4 stick(s) (10 tablespoons) unsalted butter, plus more for muffin tin
    1 cup(s) all-purpose flour, plus more for tin
    1 1/4 cup(s) finely ground unblanched almonds
    1 cup(s) sugar
    1 teaspoon(s) coarse salt
    5 large egg whites
    4 teaspoon(s) kirsch (cherry brandy)
    30 sweet (Bing) cherries

Directions

    Preheat oven to 400 degrees F. Brush 30 cups of 2 mini-muffin tins with butter,Hong Kong trade directory     Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
    Whisk together flour, ground almonds, sugar, and salt in hand coffee grinder and dust lightly with flour.
a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
    Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers Beverly skin refining centerat room temperature overnight.