Right, so I am going to begin posting some of the recipes that I make quite often as I have pictures for most of them now and I will also be able to have my recipes accessible when not at home.
Today's recipe is one that I make every fortnight - it is the one thing I always get asked to bring whenever we have a family afternoon tea or if a friend is coming over.
I made these once gluten-free for my brother with rice flour and now prefer them that way. I think that the rice flour helps the outside to go more crispy - which contrasts with the chewy inside - it is almost macaroon like. The other thing that I try to do is use egg whites that have been frozen and then defrosted - apparently older egg whites work better - and I always have egg whites leftover from pasta carbonara or something like that (it doesn't even matter if they have a tiny bit of yolk in it, like it would for a pavlova).
The other thing I am so pleased about when I make these friands is that they taste soooo much better than ones that you get in the shop and are cheaper. I have seen some coffee shops charging about $4 a friand when you can buy half the ingredients to make 10 for that. Speaking of ingredients - most people have all of these ingredients at home.
Lime, Coconut and Raspberry Friands
- Friand tray x 2 - mine have a 6 friand capacity each
- 2 bowls
- 180g butter
- 200 g icing sugar
- 60g rice flour
- 120g ground almonds
- 5 large free range egg whites
- Pinch of salt
- Rind from one lime
- Coconut flakes
- Frozen Raspberries
- Melt butter and allow to cool
- Grease friand trays
- Pre-heat oven to 200 Degrees Celsius.
- Sift icing sugar and flour together. Add almond meal and fork together
- Beat egg whites with the pinch of salt until well broken up
- Fold egg whites into almond mixture
- Add cooled butter and lime rind. Fork through - it can take some time for the butter to be absorbed.
- Spoon into friand tin. Place a few coconut flakes and some frozen raspberries on top of each one
- Bake for 10 minutes then turn racks around and switch shelves.
- Bake another 10 minutes. Remove and attempt to wait until they have cooled a bit before unmoulding.
- This makes 10 yummy friands
- If using rice flour and pure icing sugar they are gluten-free.
- I use a conventional oven.
- Once cooled these can be frozen and defrosted in the microwave as needed. I store them in a ziploc bag.
- Other options for flavourings include lemon zest, vanilla, blueberry, poppyseed and orange.
- This recipe is based on one by Jill Dupleix.
|Lemon and Vanilla Friand|