1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh or frozen raspberries, blueberries or sliced strawberries
Preheat the oven to 180C. Place the butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside.
Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine.
Grease 10 x 1/2 cup capacity muffin/friand tins. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. Bake for 15-20 minutes or until golden and springy to touch but moist in the centre.
Recipe by Donna Hay