Since I have quite a fair bit of egg whites left after the baking session, I decided to do something with them. Macarons? Nope. It will involve too much work and I’m too tired to make such an attempt. A good alternative would be friands, small almond cakes with a crisp crust, but exceptionally light and moist on the inside. I do have blueberries on hand and I thought I would bake Rachel Allen’s raspberry and blueberry friands. All I have to do is to get some raspberries from the supermarket.
It’s quite an easy bake. Do try!
7 egg whites, about 250ml
150g icing sugar, plus extra for dusting (I used snow powder to replace some amount of icing sugar)
50g plain flour
100g ground almonds
100g butter, melted
24 fresh raspberries
24 fresh blueberries
Preheat the oven to 190°C and line a 12-hole muffin tray with paper cases. Whisk the egg whites in a bowl using the standmixer (whisk)/ handheld mixer and whizz, until the egg whites are foamy but not holding stiff peaks.
Sift in the icing sugar and flour, then add the ground almonds and melted butter and stir just to combine. Divide the mixture between the muffin cases, filling each three-quarters full, then add two raspberries and two blueberries to the centre of each cake, pressing the fruit lightly into the batter. Bake for 20-25 minutes or until a light golden colour and slightly springy to the touch.
Remove the friands from the oven and leave in the tin for 5 minutes, then remove from the tray, place on a wire rack and allow to cool completely. Arrange the cakes on a plate and dust with icing sugar to serve. If not eating immediately, store them in an airtight box, where they will stay wonderfully moist for up to three days. However, for our tropical humid weather, I would suggest finishing them up asap.