Preparation time: 15 minutes
Baking time: 18 minutes
 

1. Beat the egg whites and salt to stiff peaks. Add the sugar and continue beating until the mixture is shiny.
2. Quickly fold in the egg yolks and zest. Combine the baking powder and flour and gently fold into the batter with the almonds and potato.
3. Pour the batter into the buttered, floured muffins tins.
4. Bake for 15-18 minutes in the center of a preheated 180° C (350° F) oven. Cool.

Finishing

1. Combine the whipped cream with the icing sugar and vanilla and transfer to a piping bag.
2. Pipe rosettes of cream on top of the muffins. Sprinkle with the instant coffee. Serve cold.