I made it only because I remained with 6 egg whites from another recipe and it proved to be a real success for my daughter. She simply loved it !
Ingredients:
- 6 egg whites (at room temperature)
- 150g sugar
- 70g all purpose flour
- 1 teaspoon vanilla essence
- the juice of half lemon
- a pinch of salt
Directions:
- Beat egg whites (preferable with a mixer) until it looks like foam. Add sugar and continue to beat until it forms peaks.
- Add lemon juice, salt an vanilla essence and continue to beat.
- Add the flour and incorporate it either using the slowest speed of your mixer or manually using up and down movements with a spoon.
- Take an ice cream spoon of this composition and fill in the muffin cases.
- Bake in the preheated oven for 25 minutes at 180ºC.
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