Recipe for super soft raspberry friands, made in a muffin tin. Simple, fuss-free, and fool-proof! You can use any fresh or frozen berries, or other seasonal fruits like apricots, peaches, or plums. For a smaller batch, see notes.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Yield: 12friands
Author: Ursula | lilvienna.com
Ingredients
200g/ 7 oz fresh raspberries (about 1 ¾ cups, see note)
120gcake flour(about 1 cup, all-purpose flour works too)
1teaspoonbaking powder
¼teaspoonfine salt
Powdered sugar for dusting
In addition:
muffin liners or butter for greasing
Instructions
Carefully rinse raspberries, then allow them to drain on a paper towel. Make sure that they are dry before using (pat dry with a paper towel if necessary). Preheat the oven to 355°F (180°C) top and bottom heat.
Place the egg whites into a large bowl and whisk with a hand whisk until they are foamy, about 20 seconds.
Add the melted and cooled butter (not hotter than lukewarm), sifted powdered sugar, almond meal, flour, baking powder, and salt to the bowl and stir.
Line a muffin tin with muffin liners or grease the moulds with butter. Fill each mould half-way with batter. Place half of the raspberries on top of the batter. Cover the berries with the rest of the batter, then top with the remaining raspberries.
Bake at 355°F (180°C) top and bottom heat until the friands are golden, about 30 minutes. Let them cool and dust with powdered sugar. Enjoy!
Notes
Frozen berries: If using frozen berries, do not defrost before using. Simply use frozen.Almond meal: I used blanched almond meal (finely ground almonds without skins), which yields a light dough. Alternatively you can use almond meal with skins, which will turn the friands a nuance darker.Recipe with only 4 egg whites (for 8 friands): 133 g raspberries (1 1/3 cups), 133 g egg whites (from 4 large eggs), 100 g melted butter (7 Tbsp), 120 g powdered sugar (1 cup), 100 g almond meal (1 cup), 80 g flour (2/3 cups), 3/4 teaspoon baking powder, pinch salt.What to do with leftover egg-yoks? Make Kaya (a dreamy coconut-spread), my classic Italian tiramisu, Linzer cookies, or vanilla crescents.