• 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
Preheat the oven to 170°C.
Grease 9 x ½ cup friand moulds or pans. Stand on an oven tray.
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.
Pour into prepared pans, filling each hole two-thirds full.
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.
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.