Pine nut flour cupcakes

In a bowl, combine the yolks of 3 eggs, sweetener (20 g), vanilla extract (1 tsp), and pine nut flour (60 g). Mix all the ingredients thoroughly until you achieve a homogeneous mass.

In another bowl, beat the egg whites with cream of tartar (1.5 g, can be replaced with 1 tsp of citric acid) until stiff peaks form.

Gently fold the flour mixture into the beaten egg whites, trying to maintain airiness.

Pour the prepared batter into portioned baking molds. Bake the cupcakes in a preheated oven at 180 °C for 10–15 minutes, until they rise and become golden brown.

After baking, let the cupcakes cool slightly.