This is a great way to use up all the egg whites left from making hollandaise. Friands are small French muffins. The basic ingredients are ground almonds, butter, egg white & icing sugar. They’re usually flavoured with fruit, chocolate or coconut. They’re a great gluten free bake, just replace plain flour with rice flour. The word friand translates as dainty – something you’ll be far from if these become a daily addition to your breakfast menu.
You’ll need a 6 hole silicone muffin tin. 4 egg whites, 70g ground almonds, 110g icing sugar, 75g melted unsalted butter, 50g plain flour, a handful of raspberries.
Preheat the oven to 180C Gas Mark 4. Mix together the dry ingredients with the melted butter. In a separate bowl whisk the egg whites to a soft peak. Carefully fold the egg whites into the batter being careful to keep it as airy as possible.
Pour the batter into the muffin tin. Press 4 or 5 raspberries into the top of each friend. Bake for 25-30 minutes until the tops bounce back when pressed. Allow to cool for 5 minutes before turning out onto a rack.
The high almond content means these little babies store well for a couple of days – if they manage to hang around that long.
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