Strawberry-Almond Teacakes

¾ ounce freeze-dried strawberries

5 ½ ounces sugar

2 ½ ounces all-purpose flour, plus more for dusting the tins

2 ½ ounces almond meal

5 ounces egg whites, at room temperature

5 ounces (1 ¼ sticks) unsalted butter, melted, plus more for greasing the tins


Grind the freeze-dried strawberries to a fine powder in a blender, spice mill, or clean coffee grinder. Whisk together the strawberry powder, sugar, flour, and almond meal in a large bowl. Whisk in the egg whites until thoroughly combined and then whisk in the butter until thoroughly combined. Cover with plastic wrap and let rest for 1 to 2 hours.


Preheat the oven to 375˚F. Butter and flour a standard 12-cup muffin pan or line with paper liners and divide the batter among the muffin cups. Bake for 24 to 26   minutes, or until golden brown and the edges of the teacakes start to shrink away from the pan. Let the teacakes cool in the pan for about 10 minutes. Invert onto cooling racks and finish cooling completely.


Makes 1 dozen teacakes. Both the unbaked batter and the finished teacakes have good keeping qualities.