Thursday, May 27, 2010
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.
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.