Ingredients
125g butter
1 cup almond meal
1 2/3 cups icing sugar, sifted
3/4 cup plain flour
1/2 teaspoon baking powder
5 egg whites
1/3 cup fresh or frozen raspberries, blueberries or sliced strawberries
1/2 C Shredded Coconut, 1 lime, zested
Preheat the oven to 350F or 180C (I used 160 Fan Bake). Place the butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside. [I did this the first time I made friands; this time I just melted the butter in the microwave.]
Place the almond meal, icing sugar, flour and baking powder in a bowl and stir to combine. Add the egg whites and stir to combine. Add the butter and stir to combine. [If making coconut and lime friands, add coconut and lime zest now.]
Grease 10 x 1/2 cup capacity muffin tins [of course, if you have friand tins, you might as well use them]. Spoon 2 tablespoons of the mixture into each tin and sprinkle the berries over the top. [You can also top the coconut and lime ones with a little more coconut and zest if you want.] Bake for 15-20 minutes or until golden and springy to touch but moist in the centre. [Mine took 18 minutes.]
Remove from pans after 10 minutes.
