Ingredients
180g butter
melted
200g icing sugar
sifted
60g plain flour
sifted
120g almond meal
5 egg whites
1 lime
Zest of
20 raspberries
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 friand tray
- 1 cupcake tray
- 1 mixing bowl
- 1 fork
- 1 oven
Instructions
- Preheat oven to 200°C.
- Grease a friand tray with some of the melted butter (use a cupcake tray if you do not have one).
- Place icing sugar and flour in a mixing bowl, add almond meal and stir through with a fork.
- In a separate small bowl, beat egg whites with a fork, then add the dry ingredients in the other bowl to the mix. Combine using a fork and then add the lime zest. Mix well.
- Spoon the mixture into the tin until each mould is 3/4 full. Drop 2 raspberries in each mould.
- Place in the oven on the middle shelf and bake for 10 minutes. Rotate the tray 180 degrees (so the part of the tin that faced the front of the oven now faces the back) and bake for a further 5-10 minutes until golden on top.
- Cool, and dust with icing sugar to serve.
Notes
Tip
Almond meal can be found in the baking aisle in your supermarket.
Variation
If raspberries aren’t in season or very expensive, frozen raspberries work a treat in this recipe, and go a long way!
Storage
These friands can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
