Raspberry and lemon thyme friands
It’s berry season and I can’t help but make the most of it! I love whipping up these friands for afternoon tea as they’re a little fancier than a muffin and very quick and easy to make.
They’ve got a little more sugar than most of the sweets I make but for me, life is all about balance and enjoyment, and sometimes it takes a sweet and zesty little morsel of goodness to hit the spot.
INGREDIENTS:
200 grams butter
1 1/2 cups (240 grams) icing sugar mixture, extra to dust
1/3 cup (50 grams) plain flour, extra for dusting
1 1/4 cups (150 grams) almond meal
6 egg whites
200 grams fresh or frozen raspberries
2 teaspoons lemon thyme leaves
2 teaspoons lemon zest
2 tablespoon pistachios, finely chopped
METHOD:
Melt butter in a small saucepan over medium heat, cook swirling pan for 2-3 minutes until lightly golden. Remove from heat and et aside for 10 minutes to cool.
Preheat the oven to 180⁰C. Lightly grease 10 x 1/2 cup capacity friand tin with a little of the melted butter, dust with extra flour.
Sift sugar and flour together into a medium bowl. Stir in almond meal. Make a well in centre of dry ingredients. Place egg whites into a small bowl, using a fork lightly whisk until frothy. Pour into dry ingredients with the cooled butter, raspberries, thyme and zest. Stir until just combined. Spoon into prepared pan, top with pistachios and bake for 20-25 minutes until golden and a skewer inserted comes out clean. Remove from oven, allow to rest in pan for 5 minutes, use a flat bladed knife to loosen the edges before turning out onto a wire rack to cool. Dust with extra sugar just before serving.
Notes:
Friands will keep in an airtight container for 2-3 days.
For a gluten free option use GF flour.
Store the egg yolks in the fridge for scrambled eggs the next day.