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| ●Instructions |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Add sugar to butter and cream together.
Add well-beaten egg whites and blend. (Photo #1)
Add sifted flour/almond powder mixture and blend. (Photo #2)
Arrange pat dried and diced peaches on the bottom of aluminum cups. (Photo #3)
Fill each cup up to 9/10 in depth.
Sprinkle with chopped peaches on top. Bake in a preheated oven at 170 °C (338 °F) for about 15 minutes. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
12 aluminum cups |
307kcal |
45 minutes |
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| butter |
60g |
| sugar |
60g |
| egg whites |
80g |
| cake flour |
40g |
| almond powder |
40g |
| canned peaches |
150g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and almond powder.
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