Name: Lemon and cranberry friands
Cook time: 20 min
Total time: 20 min
Ingredients: 6 egg whites; 185 gram butter, melted; 1 cup (120g) almond meal; 1 1/2 cup (240g) icing sugar; 1/2 cup (75g) plain flour; 3/4 cup (105g) dried cranberries; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice

Lemon and cranberry friands

These popular French cakes are light, fluffy and delicious served with a dollop of yoghurt on the side.

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Makes 12 Item

Cook

20M

Ingredients

6 egg whites

185 gram butter, melted

1 cup (120g) almond meal

1 1/2 cup (240g) icing sugar

1/2 cup (75g) plain flour

3/4 cup (105g) dried cranberries

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (½-cup/125ml) oval friand pan.

2.Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, almond meal, sifted icing sugar and flour, berries, rind and juice; stir until combined.

3.Divide mixture among pan holes. Bake about 20 minutes. Stand friands 5 minutes before turning, top-side up, onto wire rack to cool. Serve lightly dusted with sifted icing sugar.

Store friands in an airtight container for up to three days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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