I haven't made friands for about 10 years. I used to make them all the time when we lived in London. Today I had some friends come over for morning tea to celebrate a birthday, so early this morning I whipped up the friands while I was in the kitchen, packing school lunches, emptying the dishwashers, tidying up and getting the breakfasts. I only tell you all that to show just how very easy the recipe is and how they are made in no time at all.
To find the recipe I had to dig out my diary from 2001. The recipe is scrawled on one of the pages. I don't normally keep paper diaries but this was from Phil and I lived in London (we came home late 2002) and it's full of great memories, travel plans and postcards etc - so I've always kept it. I don't know who gave me the recipe originally, probably my sister on an international phone call.
Friands are delicious and this mini version is just the right size to balance on your saucer. So delicious and light and elegant. I will often add other things besides raspberries into this mixture - cocoa for chocolate ones, raspberry and white chocolate, dessicated coconut or other berries.
So from my diary dated Friday 3rd August 2001 here it is:
Mini Friand Recipe
180g melted butter
1 cup almond meal
6 egg whites beaten lightly
1 ½ cups icing sugar mixture
½ cup plain flour
75 g frozen berries
- Preheat your oven to 190 °C (moderate hot)
- Beat your eggs lightly so they are white but not stiff peaks, fold in gently with a spoon the almond meal, icing sugar mixture, plain flour and melted butter.
- In a greased pan spoon mixture in and drop in a raspberry or whatever berry you choose. You can actually stir the berries into your mixture and just spoon out. I prefer to keep the mixture plain and then add the extras (berries, white chocolate lumps, choc chips etc) one they are in the pan.
- If you use a normal sized friand or cupcake tin, then bake for around 20-25 minutes until golden. If you are making the mini version you will only need to bake for 15-18 minutes.
- Stand in tin for 5 mins.
- Rack to cool
* if you add white chocolate lumps to this recipe, the chocolate can sink to the base of the pans and sometimes makes the friands stick, just use a knife to loosen friand and ease gently from the pan.
Enjoy with friends. This recipe makes 48 mini friands. Friands freeze very well so you can always keep some for another day. This is a great recipe to have on hand when you are using egg yolks for another recipe and have left over egg whites - or if you are just making the friands then options to use up the left over yolks are: custard, icecream, creme brulee.
If you like this recipe, why don't you also try one of these others of our family favourites:
Sharing at Frugal Friday Feathered Nest Friday Funky Junk Tuesdays Treasures