Raspberry Friands

We always end up having egg whites left over from cooking. Apart from meringue, which can be used to make a favourite of our family, Eton Mess; I struggle to find uses for these leftover whites. I recently discovered friands; a version of the classic French financier which is popular in the antipodes. These little cakes use almond flour and lightly whipped egg whites to form a delicious sweet morsel, which compliments the acidity of raspberries brilliantly.

raspberry friands and coffee

You will need (makes 24 small friands)
4 egg whites
120ml milk
A dash of Rosewater
60g margarine melted
125g ground almonds
250g cups gluten-free icing sugar
70g gluten-free plain flour
A dash of sunflower oil
150g frozen raspberries
50g flaked almonds

Preheat oven to 180°C.  Beat egg whites for 1 minute or so until they are frothy, but not firm. Add the milk to the melted margarine and dash of Rosewater, before combining with egg whites. Fold ground almonds into mix using a wooden spoon, before sifting the icing sugar and flour into the bowl, then gently folding it all together. The less the mixture is moved around at this point, the lighter the friands. Grease a 12-cup mini muffin (or friand )tin with a little oil, then spoon equal amounts into 12 holes. Press 2 raspberries in each friend, so they are covered with mixture and then top with a few flaked almonds.

Bake for 20 minutes or until firm to touch on the centre. Leave in pan for a few minutes before turning friands out onto a wire rack to cool.

20140625-204505-74705831.jpg

friands and coffee


About these ads

15 thoughts on “Raspberry Friands

  1. I would definitely like these delicious sounding little cakes they sound like a soft raspberry flavoured macaroon.

  2. Pingback: Favourite Five Raspberry Recipes | Spade Fork Spoon
  3. They look very pretty and I’m sure were delicious . I’m a big fan of friands, but never know what to do with all the egg yolks so rarely make them. What do you do with all of yours?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s