I might try these. I could use the egg yolks to make pasta and the eggs for mini blueberry and hazelnut cakes.
100g butter melted and cooled; 25g spelt flour; 45g ground hazelnuts; vanilla pod; 3 large egg whites; 125g maple syrup; lemon zest; 85g blueberries. Mix flour and vanilla and nuts. whisk egg whites and add to flour with butter and mix to a batter. Bake for 15-20 mins at 180c. let cool for 5 mins before turning onto wire rack . Icing sugar dust optional.
Coconut and sesame seed macaroons – and tartar sauce can be replaced with lemon juice!
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