I have been on the look out for a friand tin for some time, I never seem to be able to lay my hands on one. My mother happened upon some individual friand tins on her recent visit to Wellington (from where else, Moore Wilson!) and managed to bring home 12 of them. As she was unpacking her spoils after her trip I seized upon them, and the poor woman didn't have a chance. I assured her I would have them trialled and back to her ASAP- after all this time I knew it wouldn't be long before those lonely egg whites would be mixed together with lots of almonds and butter for a fabulous afternoon treat!
I found the recipe for these on www.stuff.co.nz - a brief look on the internet showed them to all be much of a muchness, and this recipe looked like a good place to start. This one is for Lemon Friands, but I plopped a few frozen blueberries and raspberries on top of each one as well, which sunk to the bottom while cooking and made a nice foil for the richness of the 'cake'. I should probably have adjusted the cooking time as I think they should probably have had a little longer, but they were perfectly acceptable for a first attempt. The top was wonderfully chewy yet crunchy and one simply wasn't enough......two was perfect! These were ridiculously easy to make, they would make a fabulous morning tea 'plate' as they are just that level better than a muffin. I can't wait to try a few variations!
200g icing sugar
50g plain flour
120g ground almonds
Zest of 2 lemons
1/2 tsp lemon essence
5 egg whites
Extra icing sugar
Heat oven to 180deg. Lightly grease friand moulds (or muffin tins).
Melt the butter then set it aside to cool. Place butter, sifted icing sugar, flour, salt, ground almonds, lemon zest and essence together in a mixing bowl. Lightly beat the egg whites until frothy and then stir into the other ingredients until combined - do not overmix.
Spoon into greased friand moulds and bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to stand for five minutes before transferring to a wire rack to cool.
To serve, dust with icing sugar and accompany with a spoon of whipped cream and a little seasonal fruit.