Prepare your ingredients

Melt the butter on medium heat until it turns a golden colour. Make sure you don’t burn the butter.

Add Flour (You can use gluten free flour here)

Sift the icing sugar and flour

You will need a spoon to sift the almond meal.

With a stick mixer, whisk the egg whites until soft peaks form

Fold the wet ingredients into the dry ingredients until you get a consistency that slowly falls off your spoon.

Line your mini muffin trays with a bit of butter (You can use a flat tray here also)

Place a spoonful of the mixture into the muffin tray.

Add the cherries or fruit you love

Bake for 18-20 minutes on 180 degrees.

Result