1½ cups macadamia meal
1½ cups pure icing sugar, sifted, plus extra for dusting
½ cup plain flour, sifted
½ teaspoon baking powder, sifted
5 egg whites, lightly whisked
150g unsalted butter, melted, cooled
1 punnet fresh or frozen raspberries
¼ cup macadamias, roasted, roughly chopped
Preheat oven to 180°C. Lightly grease and flour 12 x ¼ cup heart-shaped cupcake tins.
In a large bowl combine the macadamia meal, icing sugar, flour and baking powder. Make a well in the centre and add the egg whites and melted butter. Stir well to combine.
Spoon the mixture into the prepared tins, top with the raspberries and bake in the oven for 30 to 35 minutes or until cooked when tested with a skewer. Remove from the oven and top with the macadamias.
Allow to cool slightly before turning out of the tins to cool completely on a wire rack. Dust with icing sugar and serve.