I have been thinking about friands for a while. Not because I had a passion for them but because I saw them as a saviour to my egg white problem. Before I made these little beauties, I had 12 egg whites in my Perth freezer and eight egg whites in my Bridgetown freezer. It was time to act.
Having decided to make friands, I needed a friand pan. To be honest, in retrospect, a muffin tray would have been more than adequate but, any excuse for something new in the kitchen!
There are lots of friand recipes out there but this one, by Stephanie Alexander in Stephanie Alexander’s Kitchen Garden Companion, struck this friand newbie as special. You just throw all the ingredients into a food processor and you can make the batter up to 24 hours before you want to bake them. Both aspects sounded pretty cool to me.
I rescued the egg whites from the freezer. I had 8 and the recipe called for 6 so I decided to up the recipe by one third.
“Are these friands going to be ready for breakfast ?” Maus asked.
Remembering what I had read about making them ahead, I responded, “Yep, tomorrow”. I prepared the batter that evening and baked them the next morning and they turned out perfectly. I filled the cups about two-thirds full and they rose way over the top of the cups. I now have my eyes on a raspberry and coconut recipe, along with a hazelnut and chocolate recipe. They should solve the egg white problem.
- 160g unsalted butter
- 160g ground almonds
- 160g caster sugar
- a few drops of vanilla essence
- 6 egg whites
- 60g plain flour
- 125g blueberries
- extra softened butter and flour for preparing tray
You will need a 12-cup friand or muffin tray.
- Melt butter in a small saucepan over medium heat until lightly golden. Strain carefully into a small bowl, leaving all sediment behind. I put my butter through a cloth-lined strainer which made it very easy. Set aside strained butter until cool.
- Put ground almonds, sugar, vanilla and egg whites into a food processor. Whiz to mix.
- Add flour and pulse to combine.
- Add melted butter and pulse to combine. Don’t over-mix.
- Set batter aside for, at least, 1 hour and up to 24 hours.
- Thoroughly grease a 12-cup friand or muffin tray with extra softened butter. Lightly dust cups with extra flour and shake to coat lightly. Turn upside-down and tap to remove excess.
- Preheat your oven to 220°C.
- When ready to bake, stir the blueberries into the batter.
- Scoop spoonfuls of batter into prepared tins, filling them no more than two-thirds full.
As mentioned above, I increased all the ingredients by one third and I made 12 friands. The cups on my tray are quite large. If you are using a muffin tray, the standard recipe may be enough to fill 12 cups. If you do not fill all your cups, just put a little water in the empty ones.
- The recipe says to bake, in the preheated oven, for about 15 minutes or until pale golden and firm when lightly pressed in the centre. I found the 15 minutes was insufficient. I would be inclined to cook them at a lower temperature, say 200°C, for 20 minutes and then check them.
- Cool friands in tins for a couple of minutes and then turn out onto a cake rack to cool.
- To serve, dust with icing sugar.