-
1
Place the butter in a saucepan over medium-low heat and slowly melt.
-
2
Cook gently until the milk solids turn golden brown and the butter is amber-colored and smells nutty, about 5 minutes.
-
3
Remove from the heat and set aside to cool slightly.
-
4
Sift the confectioners sugar, almond flour, flour, and salt into the bowl of a standing electric mixer fitted with a wire whip attachment, or use a handheld electric beater.
-
5
Add the egg whites and mix on low speed for a minute or two to just combine.
-
6
Add the vanilla and slowly drizzle in the cooled brown butter, blending until smooth.
-
7
Scrape the batter into a bowl, cover, and refrigerate until firm, at least 30 minutes or up to overnight.
-
8
Preheat the oven to 375F.
-
9
Butter and flour four or eight 4-ounce ramekins and place them on a sheet pan.
-
10
Transfer the batter to a pastry bag fitted with a large plain tip (or no tip at all) and pipe into the prepared ramekins, filling to just below the rim.
-
11
Bake until the cakes are lightly golden and springy to the touch, 10 to 15 minutes.
-
12
Remove from the oven and cool in the ramekins for 2 minutes before inverting onto dessert plates.
-
13
Melt the butter in a large saute pan over medium heat.
-
14
When the foam subsides, add the apples, tossing to coat.
-
15
Sprinkle in the sugar and saute until the apples soften slightly and the sugar begins to caramelize.
-
16
Add a pinch of salt to balance out the sweetness.
-
17
Add the brandy and continue to cook until the liquid has reduced and is syrupy, about 2 minutes.
-
18
Remove from the heat.
