These friands are oh-so-special and it’s an official promise that they are also oh-so-easy to make. On the inside, they are moist and melt in your mouth – a wonderful contrast to their delicious, slightly chewy exterior.
These raspberry friands are subtly sweet, very pretty, they are a joy to cook and a real treat, enjoyed warm from the oven. I could go on and on about how much I love these buttery darlings. I am a woman of my word but on this occasion, please don’t take my word for it about how simple yet special these friands are. I suggest….(I need) you get baking this weekend and see for yourself. Get back to me with your comments. We could start a little friand love club right here – who is in?
Happy weekend of baking to you all.
P.S – A little white chocolate, of very good quality, wouldn’t go astray here either. Play around but most of all, enjoy!
5 free range egg whites
150g unsalted butter, melted
½ teaspoon of vanilla extract
90g almond meal
185g icing sugar, sifted plus extra for dusting
50g plain flour, sifted
100g raspberries (fresh or frozen)
Preheat the oven to 180oC fan forced or 200oC conventional. Lightly grease friend moulds / pans.
Whisk the egg whites for 10 seconds to lightly combine. Add the butter and vanilla almond meal and icing sugar and flour and beat very lightly, to combine.
Pour into prepared moulds or pans, filling each hole two-thirds full.
Place 2-3 raspberries on top of each friend and bake for 25-30 minutes or until a skewer comes out clean.
Dust with icing sugar and serve warm.