Let's Cook with Meg and Ted

Leonie's raspberry almond friands

melted butter, for greasing
1 1/2 cupsicing sugar
1 cupplain flour
1 cup (100 g)almond meal
1lemon, rind finely grated
5egg whites
180 gbutter, melted, cooled
150 gfresh or thawed frozen raspberries*

Preheat oven to 200C. Brush ten 125 ml (1/2 cup) oval friand pans with the melted butter, and place on a baking tray (Click here if you don't know what friands look like.) You can use 12 medium (1/3 cup) muffin pans if you don't have friand pans.

Sift the icing sugar and flour together into a large mixing bowl. Stir in the almod meal and lemon rind.

Use a balloon whisk to whisk the egg whites in a medium bowl until frothy. Use a large metal spoon to fold the egg whites into the almond mixture. Add the melted butter and fold in until just combined. Gently fold 100g of the reaspberries into the mixture.

Spoon the mixture into the greased pans to come 3/4 of the way up the sides. Divide the remaining raspberries among the friands, pushing them gently into the mixture.

Bake in preheated oven for 20 minutes or until light golden and a skewer inserted into the centre of a friand comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar, to serve.



* To thaw raspberries, place in a single layer on a tray lined with paper towel in the fridge.


Leonie suggested this recipe as a great way to use up egg whites left over after making pasta or ice cream.


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