Raspberry Friands
So after making my Orange Tart, I’ve got 3 egg whites sitting in my fridge, idling their time away. Of course, I could have frozen the egg whites for use later on, but I left them in the chiller section! Well, egg whites can be used to make Angel Food Cake (no, 3 is not enough), Pavlova (no, takes too long to bake), French Macaroons (no, have never tried making them, read before it takes quite a bit of skill to make them well), or American-Style Coconut Macaroons (no, don’t feel like making them) – hmmm, what else? No wait, there’s another recipe that is quick and easy, and uses egg whites, ta-taa-taa, it’s time to make friands!
Friands (pronounced ‘free-onds’) are great little French teacakes to make when you have leftover egg whites from making other desserts. They are very good served as snacks for morning or afternoon tea, or coffee. Friand, a French term meaning ‘delicacy that one’s fond of’ or ‘cherished delicacy’ – also known as ‘Financier’ in France – is traditionally made with egg whites, nut meal, usually almond meal, flour, brown butter (or ‘beurre noisette’ in French) and icing sugar. In the past few years, these delicious dainty morsels have taken off here and have become quite popular.
These friands are oval shaped (made using the oval friand pans), but the traditional French financiers are usually rectangular in shape resembling gold bars (probably about 5cm x 10cm in size?). However you do not need to have these oval or rectangular moulds to bake friands or financiers, any muffin pans will do nicely, which is exactly what I used to make them. Also if you could not be bother to make the brown butter like traditionally done, which takes a bit of skill, you can just simply melt the butter and use it.
Makes 6 friands
[Ingredients]
1/4 cup (35g) plain flour, sifted
3/4 cup (120g) icing sugar, sifted
1/2 cup (60g) almond meal
3 egg whites (about 100g), beaten lightly
80g (4 tbsp) melted butter, cooled slightly (see Tip #1)
1/4 cup fresh or frozen raspberries (see Tip #3)
extra icing sugar for dusting
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C (or use 190 - 200°C if you want a browner crust). Lightly grease 6 friand moulds or line 6 muffin holes with paper cups.
2. Melt butter and let cool slightly. Sift the flour and icing sugar into a large mixing bowl. Stir in almond meal and raspberries (see Tip #4).
3. Lightly beat egg whites until frothy but not firm (ie. past the large bubble stage, but not quite yet forming peaks).
4. Stir warm melted butter into the flour mixture. Then fold frothy egg whites into the mixture (see Tip #2).
5. Divide mixture equally into the friand moulds or muffin cups.
6. Bake in preheated oven for about 20 - 25 minutes, or until a skewer inserted into the centre comes out clean. When baked, leave to sit for about 5 minutes before turning out on to a wire rack to cool.
7. Dust with extra icing sugar, to serve. These friands will keep for up to 3 - 4 days in an airtight container.
[Tips]
1. If you want to try it, brown butter (beurre noisette) can be made by melting the butter over low heat and simmering until it just starts to turn pale golden with flecks of brown and have developed a rich fragrant nutty flavour. Although you have to be very careful not to burn it! Cool it immediately over ice water to stop further cooking. Some recipes even called for the brown butter to be strained, basically like clarified butter, before using. (Although I haven’t tried it myself, I’m now wondering if ghee made from cow milk can be substituted for the brown butter, since it is a type of clarified butter?)
2. Some recipes also called for the made-up batter to rest for at least 6 hours or even overnight in a cool place before using for it to develop a fuller flavour and texture. Another recipe I read also said to just rest the batter for about 2 hours in room temperature will do a good job as well if you don’t want to wait that long.
3. Instead of the raspberries, you can try other flavouring such as blueberries, figs, apricots, chocolate or citrus zest. If using citrus zest in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling (in this case omit the dusting of icing sugar).
4. Instead of mixing the fruit with the flour, you can place the fruit on top of the batter just before baking.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Friands (pronounced ‘free-onds’) are great little French teacakes to make when you have leftover egg whites from making other desserts. They are very good served as snacks for morning or afternoon tea, or coffee. Friand, a French term meaning ‘delicacy that one’s fond of’ or ‘cherished delicacy’ – also known as ‘Financier’ in France – is traditionally made with egg whites, nut meal, usually almond meal, flour, brown butter (or ‘beurre noisette’ in French) and icing sugar. In the past few years, these delicious dainty morsels have taken off here and have become quite popular.
These friands are oval shaped (made using the oval friand pans), but the traditional French financiers are usually rectangular in shape resembling gold bars (probably about 5cm x 10cm in size?). However you do not need to have these oval or rectangular moulds to bake friands or financiers, any muffin pans will do nicely, which is exactly what I used to make them. Also if you could not be bother to make the brown butter like traditionally done, which takes a bit of skill, you can just simply melt the butter and use it.
Makes 6 friands
[Ingredients]
1/4 cup (35g) plain flour, sifted
3/4 cup (120g) icing sugar, sifted
1/2 cup (60g) almond meal
3 egg whites (about 100g), beaten lightly
80g (4 tbsp) melted butter, cooled slightly (see Tip #1)
1/4 cup fresh or frozen raspberries (see Tip #3)
extra icing sugar for dusting
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C (or use 190 - 200°C if you want a browner crust). Lightly grease 6 friand moulds or line 6 muffin holes with paper cups.
2. Melt butter and let cool slightly. Sift the flour and icing sugar into a large mixing bowl. Stir in almond meal and raspberries (see Tip #4).
3. Lightly beat egg whites until frothy but not firm (ie. past the large bubble stage, but not quite yet forming peaks).
4. Stir warm melted butter into the flour mixture. Then fold frothy egg whites into the mixture (see Tip #2).
5. Divide mixture equally into the friand moulds or muffin cups.
6. Bake in preheated oven for about 20 - 25 minutes, or until a skewer inserted into the centre comes out clean. When baked, leave to sit for about 5 minutes before turning out on to a wire rack to cool.
7. Dust with extra icing sugar, to serve. These friands will keep for up to 3 - 4 days in an airtight container.
[Tips]
1. If you want to try it, brown butter (beurre noisette) can be made by melting the butter over low heat and simmering until it just starts to turn pale golden with flecks of brown and have developed a rich fragrant nutty flavour. Although you have to be very careful not to burn it! Cool it immediately over ice water to stop further cooking. Some recipes even called for the brown butter to be strained, basically like clarified butter, before using. (Although I haven’t tried it myself, I’m now wondering if ghee made from cow milk can be substituted for the brown butter, since it is a type of clarified butter?)
2. Some recipes also called for the made-up batter to rest for at least 6 hours or even overnight in a cool place before using for it to develop a fuller flavour and texture. Another recipe I read also said to just rest the batter for about 2 hours in room temperature will do a good job as well if you don’t want to wait that long.
3. Instead of the raspberries, you can try other flavouring such as blueberries, figs, apricots, chocolate or citrus zest. If using citrus zest in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling (in this case omit the dusting of icing sugar).
4. Instead of mixing the fruit with the flour, you can place the fruit on top of the batter just before baking.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Teatime Treats
posted by SeaDragon @ 22.6.05
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