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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A recipe from Australian Womens Weekly - I'd like to try these made with gluten-free flour Ingredients:
6 egg whites |
185 g butter, melted |
120 g almond meal (ground almonds) |
240 g icing sugar (confectioners sugar) |
110 g plain flour |
1 small pear, peel, cored and chopped finely (180 grams) |
20 g sliced almonds |
Directions:
1. Preheat oven to 200°C or 180°C if using a fan-forced oven and grease a 12 hole muffin pan (1/3 cup/80ml size) or friand pan.
2. Whisk the egg whites in a medium bowl until frothy.
3. Add the melted butter. almond meal, sifted icing sugar and flour, then the chopped pear. Stir until combined.
4. Place into the 12 muffin/friand pans and sprinkle with the flaked almonds.
5. Bake for about 20 minutes. Stand 5 minutes in the pan, before turning out.
6. Allow to cool on a wire rack.
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