Ingredients
-
180g butter, chopped
-
1 1/2 cups icing sugar, sifted
-
1/2 cup White Wings Plain Flour
-
1/4 cup cocoa powder
-
1 1/4 cups ground almonds (almond meal)
-
5 eggwhites
-
1 teaspoon vanilla extract
-
36 fresh raspberries or frozen raspberries
-
icing sugar, to serve
Method
-
1Preheat oven to 200°C. Lightly grease 3, 12 x 1 1/2-tablespoon (30ml) capacity mini muffin pans.
-
2Heat butter in a saucepan over medium heat for 3 to 5 minutes or until melted. Remove from heat. Stand for 5 minutes.
-
3Sift sugar, flour and cocoa into a bowl. Stir in almonds. Add eggwhites. Stir to combine.
-
4Add warm butter and vanilla. Mix well. Spoon mixture into prepared muffin holes so they are almost full. Press 1 raspberry into each muffin. Bake for 8 to 10 minutes or until firm to the touch. Stand in pans for 3 minutes. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
Source: taste.com.au
Discussion about this post