Ingredients
• 5 egg whites
• 150g unsalted butter, melted and cooled
• 90g ground almonds or almond meal
• 185g icing sugar, sifted, plus extra for dusting
• 50g plain flour, sifted
• 125g raspberries, fresh or frozen
Method
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Preheat the oven to 170°C.
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Grease 9 x ½ cup friand moulds or pans. Stand on an oven tray.
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Whisk the egg whites for 10 seconds to lightly combine. Add the butter, ground almonds or almond meal, icing sugar and flour and beat very lightly to combine.
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Pour into prepared pans, filling each hole two-thirds full.
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Place 3–4 raspberries on top of each friand and bake for 25–30 minutes, or until a skewer comes out clean. Cool in the pans for 15 minutes before transferring friands to a wire rack to cool.
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Dust tops with icing sugar when serving.
This recipe is brought to you by Nellie Kerrison’s new book Relish Mama ‘Family’ (Melbourne Books, RRP$44.95), is full of inspiring and time saving recipes.
