I made these little morsels of sweet, buttery goodness to use up some egg whites. I like to use a mini muffin pan to make them bite sized, but feel free to use a normal friand tin.
Raspberry Friands 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
Preheat oven to moderately hot (200°C/180°C fan-forced).
Grease 24 mini muffin pan holes (1½ tablespoon/30ml capacity). Alternatively you can use a proper friand tin.
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.
I have recently been put on a FODMAP free diet by my dietician in order to ease my tummy issues. I am using this blog to keep track of all the wonderful FODMAP free recipes I try and hopefully give other people FODMAP free recipe inspiration.