PREPARATION TIME: 20 MINUTES
BAKING TIME: 10 MINUTES
60g Butter, unsalted
40g Confectioners’/icing sugar, sifted
80g Almond powder
60g All-purpose flour
1g Baking powder
A pinch of salt
4 Fresh egg whites
Fresh basil leaves, finely chopped
80g Feta cheese, crumbled
10 Cherry tomatoes, cut in half
Melt the butter and set aside.
Sift all the dry ingredients together in a mixing bowl (confectioners’/icing sugar, almond powder, all-purpose flour, baking powder and salt)
Mix in half of the eggs whites and the melted butter.
Add the rest of the egg whites.
Fold in the basil and feta.
Rest for 2 hours or overnight in the refrigerator.
Preheat the oven to 375°F/190°C.
Fill the Silpat Muffin moulds ¼ of the way up and place half of a cherry tomato in centre.
Fill moulds with additional batter till 2/3s full.
Bake for 10 to 12 minutes.
Allow to cool for 30 minutes and then unmould.
Serve or store in an airtight container or in the freezer.