Mix the mashed bananas with sugar, salt, vanilla sugar and lemon zest. Meanwhile, beat the egg whites with 10g of sugar and a pinch of salt until stiff, then gently fold in the hazelnuts and gluten-free flour. Divide the mixture onto a baking tray with buttered paper and bake at 180-190°C for about 20 minutes. Cover with a sugar glaze and chill.
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