Recipe for super soft raspberry friands, made in a muffin tin. Simple, fuss-free, and fool-proof! It’s a one-bowl recipe and you don’t even need a mixer to beat the egg whites. A fork or hand whisk will do. You can use any fresh or frozen berries, or other seasonal fruits.
Leftover egg-whites? Make friands!
If you bake a lot or love to make custards, you might find yourself with a lot of leftover egg whites. When making kaya, my classic Italian tiramisu, Linzer cookies, or vanilla crescents there are always some leftover egg whites.
If I have only 1 or 2, I’ll freeze them until I have collected 6 egg whites to make these friands. Simply defrost the frozen egg whites overnight in the fridge and use them as you would use fresh ones.
What are friands?
Friands are small almond-based cakes, originally from France and known as financiers or visitandine, its ancestor. Using only egg whites instead of whole eggs results in a super soft, light, and fluffy texture.
Even though they derive from France they are an Aussie and New Zealand coffee shop staple, too. In fact, I got to know them in Australia.
Muffin tin for friands
Friands are traditionally baked in small moulds to produce the distinctive oval or barquette shape. Sometimes they are also baked in tiny rectangle pans.
Those moulds can be sometimes hard to find outside of France and Australia (except online), so I simply bake the friands in a muffin tin. This works like a charm! Also, no kitchen space left for another one-trick-pony.
The recipe below will make just enough batter to fill a standard 12 mould muffin tin. How convenient, right?
Crunchy outside, fluffy center
I’ve been baking and trying a lot of different friand recipe over the years. So this recipe developed over time. And it’s a winner! I cut down the sugar and butter compared to other recipes, and add a bit more flour as usual.
During baking, the friands get a nice crunchy surface yet the center stays soft, fluffy, and has a very fine crumb.
Berries and fruit variations
You can use fresh or frozen raspberries in this recipe. Honestly, any berries will taste great. I’ve also tried the recipe with apricots, peaches, and plums and they all came out delicious. Friands with fresh raspberries are my favorite though!
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
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Easy Raspberry Friands (muffin tin, no mixer)
- 200 g / 7 oz fresh raspberries (about 1 ¾ cups, see note)
- 200 g / 7 oz egg whites (from about 6 large eggs)
- 10 ½ tablespoons (150 g) melted butter, slightly cooled
- 180 g powdered sugar, sifted (about 1 ½ cups)
- 150 g almond meal (about 1 ½ cups, see note)
- 120 g cake flour (about 1 cup, all-purpose flour works too)
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- Powdered sugar for dusting
- muffin liners or butter for greasing
- 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!