-60 gr of gf flour
-80 gr of almond flour
-100 gr of powdered sugar
-4 egg whites, at room temperature
-150 gr of raspberries
-90g of butter
-The zest of 1 lemon
-1 tbsp of salidou cream (or salted caramel)
-Preheat the oven at 180°C.
-Melt you butter and brown it, add the salidou cream, salt and lemon zest.
-In the meantime, combine the flours and half the sugar. Combine with the butter mixture.
-Beat the egg whites and half the sugar to stiff peaks.
-Fold the flour mixture gently into the egg whites.
-Fill the molds with the batter, stick a raspberry in the middle and bake for 20 minutes.