Monday, 25 August 2014

Raspberry Friands

Have you had lots of egg whites left over after making custard or egg tarts?
Wonder what to do with it other than baking a pavlova or meringue nests!
Well, let me introduce to you these little beauties, Raspberry Friands.
Usually baked in oval moulds, this French cake is sometimes mistaken for a muffins. Texture is similar to a madeleine and it only uses egg whites, butter, icing sugar, ground almond and very little flour. This is very simple to make and ready in under an hour!
Would you like to try this too?
I only have a muffin tin so that is what I will be using, you can use silicon tart cases.
Friands can be baked with any other fruits, nuts or even chocolates.
Add fruit zests or desiccated coconuts.
It's endless of what you can add to it.
This recipe makes 6 Friands, double the recipe to make 12.

3 egg whites
90g butter (melted)
110g icing sugar
50g plain flour
70g ground almonds
Raspberries to decorate

Preheat the oven to 180c
 Grease and dust your muffin tin with flour.

Whisk egg whites briefly just for it to come together.
Sift the flour and the icing sugar together to remove any lumps and mix in with the ground almonds.
Then pour this into the egg whites mixing gently to combine together.
Pour the melted butter into the batter and mix to combine, you don't need to whisk it, I only prefer mixing with a balloon whisk. You can mix with a wooden spoon.
Pour the batter into the muffin tin about 3/4 full and add your raspberries.
Bake in a preheated oven at 180c for 20-25 minutes, the top will be a lovely brown colour and test with a skewer in the center to see if it's done.

Let it sit in the tin for 5 minutes for before you take them out, tip them upside down and they should all fall out on its own.
Once cooled, dust lightly with icing sugar.

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