Ingredients:

150g egg white
6g vanilla extract
150g icing sugar
150g almond meal
30g GF plain flour
115g unsalted butter

300g blueberries
80g shelled pistachios

Method:

This is a great recipe to use up spare egg whites that have traces of yolk in them.

Whisk together egg whites, vanilla, icing sugar, almond meal and flour. Gently heat the butter until just melted but not too hot, fold into the batter. Rest in the fridge for at least 1 hour - up to 3 days.

Spoon into a silicone muffin pan and place fruit in the centre of each one. Sprinkle nuts on top. Bake at 180C for 25-35 minutes

Note: experiment with different fruits and garnishes