pre-heat oven to 170ºC static.

whisk egg white with cream of tartar until it becomes a very stiff foam.

whisk egg yolk with mascarpone, salt and lupin flour to obtain a smooth paste.

scoop yolk mix onto egg white and fold in thoroughly but gently so as not to deflate the mix too much.

spoon two equal mounds onto a baking tray lined with parchment paper, then shape and flatten them a little.

bake for 15-18 mins until amber brown.