Chocolate raspberry friands

Serves:

Ingredients

• half a cup gluten-free plain flour
• 1 and a half cups icing sugar
• 1 cup almond meal
• 6 egg whites
• 180g unsalted butter, melted
• 2 teaspoons vanilla extract
• half a cup choc chips
• 1 cup raspberries

Method

Preheat oven to 180C. Grease a 12-hole friand tin (or use a regular muffin or deep cupcake pan). Sift plain flour and icing sugar into a mixing bowl, stir in almond meal.

Make a well in the centre and add egg whites, butter and vanilla, then stir well to combine. Spoon mixture into tin, filling each hole two-thirds full, then sprinkle tops with choc chips and raspberries.

Bake for 20-25 minutes until golden and a skewer inserted in the centre comes out clean.

Turn onto a wire rack to cool completely.

Notes:

• If you are preparing these friands as gifts for friends (personally, I can‰t bear to part with them), wrap in a square of brown paper and tie with kitchen string.
• Friands can be prepared in advance, sealed in resealable bags and frozen until Easter.
• What to do with six egg yolks? Will keep covered in the fridge for a few days; add to scrambled eggs, omelettes, custard.

Serving Suggestions

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