I think these would be just as good with rhubarb, instead of raspberries. I made them because I’d used plenty of egg yolks in my vanilla custard. I don’t own a friand tin, but making them in paper cases in a muffin tin worked well. They’ve emerged intact from the freezer too. Makes twelve.
100g butter
Half a cup self raising flour
One cup icing sugar
Half a teaspoon baking powder
Half a cup of ground almonds
Three quarters of a cup shredded coconut
Six egg whites
12 raspberries (frozen ones are fine) or 12 chunks of rhubarb stem
Preheat the oven to 180 degrees C. Melt the butter. Sift the flour, icing sugar and baking powder into a bowl. Add the almonds and coconut. Whisk the egg whites in a large, clean bowl with a balloon whisk to the ‘soft peak’ stage – not dry. Fold into the dry ingredients. Pour in the cooled, melted butter and stir gently to combine. Wait for ten minutes before dividing the mixture between twelve muffin cases. Top each with a raspberry or chunk of rhubarb. Bake for 20 minutes.
