175g butter 1/2 cup plain flour 1 1/4 cups pure icing sugar 150g almond meal 1 teaspoon finely grated lemon rind 5 x 60g egg whites 2 cups Creative Gourmet frozen Mixed Berries Icing sugar, for dusting
Instructions
Preheat oven at 200ºC (fan forced at 180ºC) for 10 minutes. Line a 12 cup regular-sized muffin pan with muffin papers.
Melt butter of medium-low heat until pale golden. Set aside to cool.
Sift flour and icing sugar into a bowl. Stir in almond meal, grated lemon rind and butter.
Lightly whisk egg whites (they should be frothy not stiff) and using a metal spoon gradually beat into almond mixture. Spoon into pan and top each with some of the frozen Mixed Berries. Bake for 25-30 minutes or until cooked. Stand for 5 minutes before cooling on a wire rack. Serve dusted with icing sugar. Store in an airtight container for up to 3 days, provided the weather is not too humid.
VARIATIONS :
Use Creative Gourmet frozen Blueberries or quartered frozen Pitted Cherries instead of Mixed Berries
