Name: Tamarillo and coconut friands
Cook time: 20 min
Total time: 20 min
Ingredients: 150 gram butter, melted; 1/2 cup icing sugar; 1 teaspoon lemon zest (optional); 4 large egg whites; pinch of salt; 1.25 cup ground almonds; 1/2 cup desiccated coconut; 12 slice fresh tamarillo, peeled; icing sugar, to dust

Ingredients

150 gram butter, melted

1/2 cup icing sugar

1 teaspoon lemon zest (optional)

4 large egg whites

pinch of salt

1.25 cup ground almonds

1/2 cup desiccated coconut

12 slice fresh tamarillo, peeled

icing sugar, to dust

Method

1.Preheat oven to 180°C. Grease a 12-hole friand or muffin tray and place a small square of baking paper at the base of each hole.

2.Melt the butter and mix in icing sugar and lemon zest. In a medium-sized bowl, lightly whisk the egg whites with a pinch of salt, then add to the butter and sugar mixture.

3.Stir in the almonds and coconut, mixing gently until combined.

4.Fill each friand hole to 2/3 full. Place a slice of tamarillo on each.

5.Bake for 20 minutes.

6.Cool for 5 minutes in tray before carefully turning out. Dust with icing sugar and eat!

Using a regular muffin tray instead of a friand tray will work just as well. – If you only use 10 of the 12 holes in a muffin tray, quarter fill the empty ones with water to preserve your tins during baking. – Save the egg yolks for custards or add to cakes to enrich them.

Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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