- 6 egg whites
- 185 gram butter, melted
- 1 cup (125g) almond meal
- 1 1/2 cup (240g) icing sugar mixture
- 1/2 cup (75g) plain flour
- 100 gram white chocolate, coarsely chopped
- 100 gram fresh or frozen raspberries
- 2 teaspoon lime rind, finely grated
- 1 tablespoon lime juice
- 1/4 cup (20g) desiccated coconut
- 1/3 cup (15g) flaked coconut
- hazelnut or almond meal.
- 100 gram fresh or frozen mixed berries
- 1 tablespoon poppy seeds
- 2 teaspoon lemon or orange rind, grated
- 100 gram dark chocolate, coarsely chopped
- 1/4 cup hazelnuts. coarsely chopped
- 2 medium (200g) thinly sliced plums.
- 1Preheat oven to moderately hot 200°C (180°C fan-forced).. Grease 12 x ½-cup (125ml) pans; stand on oven tray.
- 2Place egg whites in medium bowl, whisk lightly with fork until combined. Add remaining ingredients to bowl. Using wooden spoon, stir until just combined. (To add flavour variations, below.)
- 3Divide mixture among prepared pans.
- 4Bake in moderately hot oven about 25 minutes. Stand 5 minutes then turn onto wire rack. Serve dusted with extra sifted icing sugar, if desired.
- 5These variations are added to the basic almond friand mixture.
- 6RASPBERRY AND WHITE CHOCOLATE Stir 100g coarsely chopped white chocolate into the egg-white mixture. Top friands with 100g fresh or frozen raspberries.
- 7LIME COCONUT Stir 2 teaspoons finely grated lime rind, 1 tablespoon lime juice and ¼ cup (20g) desiccated coconut into the egg-white mixture; sprinkle unbaked friands with ¹⁄³ cup (15g) flaked coconut.
- 8PASSIONFRUIT Use hazelnut or almond meal. Drizzle the pulp of two medium passionfruit over unbaked friands.
- 9BERRY Top unbaked friands with 100g fresh or frozen mixed berries.
- 10CITRUS AND POPPY SEED Add two teaspoons grated lemon or orange rind and one tablespoon poppy seeds to the egg-white mixture.
- 11CHOCOLATE AND HAZELNUT Replace almond meal with hazelnut meal. Stir 100g coarsely chopped dark chocolate into egg-white mixture. Sprinkle unbaked friands with ¼ cup coarsely chopped hazelnuts.
- 12PLUM Use hazelnut or almond meal. Top unbaked friands with 2 medium (200g) thinly sliced plums.
If using frozen berries, use them unthawed to minimise their colour "bleeding" into the mixture. You can use frozen egg whites, thawed, in these recipes. These are readily available in supermarkets. Friands are at their best made on the day of serving, but can be stored in an airtight container for two days, or frozen for up to three months. Frozen friands can be thawed, individually wrapped in foil, in a moderate oven for about 15 minutes or in a microwave oven, unwrapped, on HIGH (100%) for about 30 seconds. This basic mixture will also fill 9 x ½-cup (125ml) oval friand pan or 8 x ½-cup (125ml) rectangular friand pan. Friands gain their texture from the icing sugar and almond meal that partly replaces flour. any one of these delicious friands will go perfectly with your morning cup of coffee
The Latest from Australian Women's Weekly Food
- 24 sour cream cakesYesterday 2:00pm
- Our 20 best tea cakes for your favourite cuppaYesterday 2:00pm
- Reuben jaffleYesterday 2:00pm
- 10 easy toastie recipes the whole family will enjoyYesterday 3:00am
- Easy combination fried riceJun 21, 2021
- Chocolate chip cookiesJun 21, 2021
- Our best brussels sprouts recipesJun 20, 2021
- Cheesy polenta and sausage bakeJun 20, 2021
- Spaghetti carbonara with peasJun 20, 2021
- Pulled salmon tortillas with red cabbage slawJun 20, 2021
- Potato and leek soupJun 20, 2021
- Miso noodle hotpotJun 20, 2021
- Corned beef and red cabbage sandwichJun 20, 2021
- Mini chicken and leek piesJun 20, 2021