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Raspberry Friands

Raspberry friands dusted with icing sugar on a serving plate.
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A friand is a small, moist almond cake made with egg whites, butter, icing sugar, and almond meal. These raspberry friands are buttery and tender, topped with fresh raspberries, and perfect for morning coffee or afternoon tea. The recipe is quick, uses leftover egg whites, and offers endless flavor variations.

Ingredients

Scale
  • 6 oz. (170 g) unsalted butter
  • 1/3 cup + 7 tsp (60 g) all-purpose flour
  • 1 1/2 cups + 5 tsp (200 g) powdered (icing) sugar
  • 1 1/4 cups (120 g) almond meal (ground almonds) 
  • 1/2 cup + 1 1/2 tbsp (150 g egg) whites, room temperature (see note #1)
  • 1 pinch of salt
  • 16 fresh raspberries

Instructions

  1. Preheat oven to 340°F (170°C). Prepare a silicone friand mold (no need to grease it). If using a nonstick friand pan, butter and flour the cavities and refrigerate the mold until ready to use.
  2. To make the batter, cut the butter into small pieces and microwave it in 20-second increments until melted. Let it cool to room temperature.
  3. In a large mixing bowl, sift AP flour, icing (powdered) sugar, almond meal, and salt.
  4. In a clean, separate bowl, whisk egg whites with an electric mixer for 15-20 seconds. Add flavorings or add-ins to the beaten egg whites if used. Alternatively, use a fork or a hand whisk to beat egg whites.
  5. Make a well in the center of the dry ingredients, then pour in the egg whites and stir until combined. Add cooled melted butter and stir gently until just combined.
  6. Spoon the batter evenly into the prepared pan. Top each friand with 2-3 raspberries.
  7. Bake for about 20-25 minutes until the edges become slightly golden brown. Test with a toothpick: inserted in the center of the baked friand, it must come out clean.
  8. Allow the friands to cool in a pan for 3-5 minutes. To help loosen them, use a butter knife to run carefully around the sides of each friand. Turn the pan onto a wire rack and let the cakes cool completely. Dust with icing sugar.

Notes

  1. 150 egg whites are approximately equal to 4.5 raw fresh egg whites from large-sized chicken eggs.
  2. Don't overwhip egg whites: they shouldn't be mounted until soft peaks.
  3. If using a metal friand pan, bake the cakes at 355°F (180°C) for 20-25 minutes.
  4. This recipe makes 8 friands. For a mold with 12 cavities, simply multiply all the ingredients by 1.5.
  5. The friand batter will also fill about ten cavities of a regular muffin tray. Bake at 355°F (180°C) for 15-20 minutes (use a toothpick test).

Nutrition

Find it online: https://www.bakinglikeachef.com/raspberry-friands/