SERVINGS: 12 servings

INGREDIENTS:

• 1 cup confectioners’ sugar
• 1/3 cup flour
• 3/4 cup almond meal
• 1/4 teaspoon kosher salt
• 3 large egg whites
• 8 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon almond extract
• 2 black plums, stoned and cut into wedges

INSTRUCTIONS:

Preheat the oven to 400 F. Grease a 12-cup muffin tin with nonstick spray.

Sift the confectioners’ sugar and flour into a large bowl. Add the almond meal and salt and stir to combine.

Add the egg whites to a small bowl and beat with an electric hand mixer until foamy.

Add the melted butter and almond extract to the dry mixture and stir to combine. It will be thick.

Add in whipped egg whites and fold to combine the batter.

Add 2 tablespoons of the batter into each muffin cup and top with a wedge of plum. Sprinkle with demerara sugar.

Bake until golden around the edges and a toothpick inserted into the center comes out clean, about 10 minutes.

Let cool in the muffin tin for 5 minutes, than transfer to a wire rack to cool. Dust with confectioners’ sugar before serving.