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Raspberry Friands - LYNDEY MILAN

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert

Makes 24.



It's always lovely to finish the meal with a little something sweet, or have a bite with coffee or tea through the day.



Recipe can be made a day ahead.
INGREDIENTS

5 egg whites
150g butter, melted
3/4 cup (100g) almond meal
1¼ cups (200g) icing sugar mixture
1/3 cup (50g) plain flour
100g fresh or frozen raspberries
METHOD

Preheat oven to moderately hot (200°C/180°C fan-forced).

Grease 24 mini muffin pan holes (1½ tablespoon/30ml capacity).

Place egg whites in a medium bowl; whisk lightly until combined. Add butter, almond meal, sifted icing sugar and flour. Whisk until just combined. Divide mixture among prepared pans; top mixture in each hole with a raspberry.

Bake in moderately hot oven for about 15 minutes or until browned and cooked when tested. Turn onto wire racks to cool, right way up. Serve warm or at room temperature, dusted with sifted icing sugar, if desired.

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Tip: Try "lamb & potato" or "Low GI"
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