After creating two batches of custard tarts for the family, I had heaps of egg whites left overs. Which can only mean one thing, friands! These little morsels are just so tasty!
I first learnt about friands while working my way through university in a cafe. These little cakes were really popular but I never had one. I thought, why wouldn’t you just get a muffin, its 3 times bigger and probably cheaper. Then I had one one-day. Oh its so worth it. They’re dense, moist and really tasty. I then found a recipe in a magazine and gave it a go. I’ve never looked back.
These are really easy to make and you can go wild with all sorts of flavours.
This time around I made 3 different versions: fresh strawberries and passion fruit, strawberry ripe and raspberry and white chocolate. All yummy and distinctly different. I’ve also changed the traditional recipe by substituting half the portion of almond meal/flour with hazelnut meal and cut down the sugar.
6 egg whites
185g butter, melted
1/2 cup almond meal
1/2 cup hazelnut meal
1 cup icing sugar mixture
1/2 cup flour
Strawberry ripe – 100g chopped strawberries, 100g chopped dark chocolate, 1/2 cup desiccated coconut
Raspberry and white chocolate – 100g frozen raspberries, 100g white chocolate chopped
Strawberry and passion fruit – 100g chopped strawberries, 1/3 cup passion fruit pulp
NB: Obviously if you want more or less flavouring you can add or subtract the quantities
1. Preheat over to moderately hot (190-200C). Grease 12 x 1/3 cup (125ml) capacity friand or muffin pan.
2. Place eggs whites in medium bowl, whisk lightly with fork until combined.
3. Add remaining ingredients to bowl. Including flavour variations. Stir until just combined. Be sure not to over mix.
4. Divide mixture among prepared pans.
5. Bake in preheated oven for about 20 to 25 minutes. Stand in pan for 5 minutes before turning them out on a wire rack. Serve dusted with extra sifted icing sugar.