Ingredients
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5 egg whites
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1 1/4 cups hazelnut meal (ground hazelnuts)
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1 1/4 cups gluten-free pure icing sugar, sifted
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2/3 cup gluten-free plain flour
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1 teaspoon vanilla extract
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150g butter, melted, cooled
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1/2 cup white choc chips
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1/2 cup milk choc chips
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gluten-free pure icing sugar, for dusting
Method
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1Preheat oven to 190°C/170°C fanforced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
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2Whisk egg whites in a large bowl until frothy. Add hazelnut meal, icing sugar, flour, vanilla and butter. Stir until just combined. Fold in choc chips. Spoon mixture into holes of prepared pan.
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3Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 2 minutes. Cool on a wire rack. Serve dusted with icing sugar.
Source: taste.com.au
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