Ingredients (Makes 12)
185g butter, melted
6 egg whites
1 cup almond meal
1/2 cup plain flour (substitute for more almond meal if you would like a gluten free option)
1 1/2 cups icing sugar
100g dark chocolate, melted
24 frozen or fresh blueberries
Preheat oven to 200 degrees c
With the melted butter, brush the inside of your friand or cupcake/muffin tins.
In a mixing bowl mix egg whites, almond meal, flour and icing sugar whisk until well combined.
Then whisk in the melted chocolate.
Scoop/pour into your friand tin about 3/4 to the top. drop in two blueberries on top of each friand.
Bake for 25 minutes until cripsy around the edges. Cool for 10 minutes and then run a knife around the edges and lift each one out to cool.
Tell me, do you stash or scoff your Easter eggs?
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