An easy and quick recipe from @ lady.coquillette. In 20 minutes you can have breakfast ready for the whole week.
3 egg whites
100 grams of butter at room temperature.
32 grams of flour
110 grams of icing sugar
55 grams of ground almonds
10 grams of matcha
A tablespoon of lemon zest and a handful of frozen raspberries
How to prepare it?
In a saucepan, melt the butter.
Mix flour, almond powder, matcha, lemon zest and icing sugar.
Then, mix it with the butter and the egg whites. Beat until you get a homogeneous paste.
Put the resulting dough in cupcake molds and distribute the raspberries in each of them, sinking them slightly.
Bake for 15 or 20 minutes at 210 ºC.
To finish, remove from the mold and let them cool.