Raspberry Coconut Friands
Tender, airy cakes made with almond meal and egg whites. These tasty small cakes are adorned with raspberries and a toss of coconut. A true coffee or tea cakelet.
Ingredients
| 1/2 cup (4 ounces) | unsalted butter | |
| 1 cup | 240 ml | almond meal/flour |
| 1 2/3 cups | 400 ml | confectioner's sugar, sifted |
| 3/4 cup | 180 ml | all-purpose flour |
| 1/2 teaspoon | 2.5 ml | baking powder |
| 1/4 cup | 60 ml | shredded coconut |
| 5 | egg whites | |
| — | fresh or frozen raspberries (about 2-4 raspberries per friand) |
Instructions
- Preheat oven to 350 degrees. Line 8 regular sized muffin wells with baking papers, or spray with nonstick spray (Note: If using silicone molds, you can omit this step).
- Melt butter in microwave, set aside.
- Place egg whites in a bowl and slightly whisk, set aside.
- Combine almond meal/flour, confectioner's sugar, flour, baking powder and coconut in a bowl. Add egg whites and stir until combined. Add the slightly cooled butter and stir until thoroughly combined.
- Fill muffin cups/wells to about 2/3 full. Push 2-4 fresh or frozen raspberries into each cup/well.
- Bake for about 20-25 minutes or until the tops are golden and springy and a toothpick test comes out clean. The center should still be moist but not wet.
- Remove from silicone mold when cooled; if using a muffin pan or tins, remove promptly from pan and allow to cool before serving.
Teenie Notes:
- No need to buy special pans, use your regular-sized muffin tins. If making mini, start by baking for 15 minutes and gauge time from there.
- If you must, must have an oval-shaped pan, silicone molds are readily available in the U.S.
- No need to whip the egg whites in a mixer before using. Just slightly whisk before adding to mixture (optional).
- Watch and gauge the baking time.