Name: Raspberry and white chocolate friands
Cook time: 45 min
Total time: 45 min
Ingredients: 6 egg whites; 185 gram butter, melted; 1 cup (120g) ground almonds; 1 1/2 cup (240g) icing (confectioners') sugar; 1/2 cup (75g) plain (all-purpose) flour; 100 gram white eating chocolate, chopped coarsely; 100 gram fresh or frozen raspberries

Ingredients

6 egg whites

185 gram butter, melted

1 cup (120g) ground almonds

1 1/2 cup (240g) icing (confectioners’) sugar

1/2 cup (75g) plain (all-purpose) flour

100 gram white eating chocolate, chopped coarsely

100 gram fresh or frozen raspberries

Method

1.Preheat oven to 200°C. Grease 12-hole (125ml) oval friand pan.

2.Whisk egg whites lightly with a fork in medium bowl. Stir in butter, ground almonds and sifted icing sugar and flour. Stir in chocolate. Spoon mixture into pan holes; top each with raspberries.

3.Bake friands about 25 minutes. Stand friands in pans 5 minutes; turn, top-side up, onto wire rack to cool. Dust with a little sifted icing sugar, if you like.

Friands are small French cakes, also known financiers.
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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