Description
Adapted from Bourke Street Bakery by Paul Allam & David McGuinness
Ingredients
Scale
- 150g Ground Almonds
- 90g Plain Flour
- 240g Icing Sugar
- 1 tsp Baking Powder
- 280ml Free Range Egg Whites (about 8 eggs)
- 250g Unsalted Butter (melted)
- 1tbsp Honey
- 75g Icing Sugar
- 1 tsp Raspberry Extract
Instructions
- Oven to 190C. Butter a 1/2 cup tin, can be a 12 hole muffin tin. In a bowl, mix the almonds, flour, icing sugar and baking powder. Add the egg whites, a little at a time until smooth. Whisk in the cooled melted butter and honey. The batter will be really thin.
- Pour the mixture into the prepared tins until full and bake until 30 mins until golden and test with a skewer until it comes out clean. Leave to cool.
- Mix the icing sugar with the raspberry extract until smooth, you might need a few drops of water to loosen the icing. Pour the icing over these little cuties and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British