Now I know most you will be thinking 'oh yeah... lemon myrtle spice... got a big bucket of THAT... not.' but read on. I'm not expecting you to go out and buy some - but it's delicious if you have some OR you could just substitute with some lemon zest.
How I came to have a truckload of lemon myrtle spice?
We picked up some on our trip to my Aunt's place last year. She lives on a property with a macadamia orchard and lemon myrtle grove. We went to Lennox Head markets and picked up some spice and upon returning home realised our error. The spice jar was just ground up dried lemon myrtle leaves. Leaves we could see as far as the eye could gaze. D'oh!
My aunt on our departure offered us some more leaves to make our own spice, just walked over to a branch with about 200 leaves and pulled it off and put it in the back of the car. It's all we could smell all the way home. Delicious.
180g butter, melted
200g icing sugar, sifted (CSR's is gluten free)
60g gluten free flour,sifted
120g almond meal
5 egg whites
1 teaspoon lemon myrtle spice*
*substitute this with zest of one lemon if you don't have :)
Preheat oven to 200°C.
Grease a friand tray with some of the melted butter (use a cupcake tray if you do not have one).
Place icing sugar and flour in a mixing bowl, add almond meal and stir through with a fork.
In a separate small bowl, beat egg whites with a fork, then add the dry ingredients in the other bowl to the mix. Combine using a fork and then add the lemon myrtle spice (or lemon zest). Mix well.
Spoon the mixture into the tin until each mould is 3/4 full.
Place in the oven on the middle shelf and bake for 10 minutes. Rotate the tray 180 degrees (so the part of the tin that faced the front of the oven now faces the back) and bake for a futher 5-10 minutes until golden on top.
Cool, and dust with icing sugar to serve.
I also love these with lime and raspberries. Use lime zest and drop two frozen raspeberries in each mould before placing in oven.
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