- 185 gram butter, melted
- 6 egg-whites, lightly beaten
- 1 cup (100g) almond meal (ground almonds)
- 1 1/2 cup (250g) icing sugar mixture
- 1/2 cup (75g) plain flour
- 500 gram fresh cherries, pitted
- 1Preheat oven to moderately hot 200°C (180°C fan-forced).
- 2Grease 12 small rectangular pans or a 12-hole muffin pan (1/3 cup/80ml capacity).
- 3In a bowl, combine butter, egg-whites, almond meal, sifted icing sugar and flour. Stir to combine. Divide mixture among the pans; sprinkle with cherries. Bake for about 25 minutes. Turn onto a wire rack to cool. Dust with icing sugar, if desired.
This recipe can be made two days ahead.
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