When you do a lot of baking, sometimes it cannot be avoided to have leftover egg whites that will beee your love and attention. There are couple of ways you can use egg whites from a savory dish (think of breakfast items) or sweet treats like meringue cookies, Angel food cake, macaroon, pavlova etc. You probably have your own go to list for delicious situations like this.

Aside from what I mentioned above, one of my favorite ways to use left over egg whites is to make a Friand like this recipe here. These almost bite size cakes are soft with a nice nutty Almond flavor and a burst of Berries in every bite.

What is Friand?

A Friand is an Almond Cake that is popular in Australia and New Zealand. It is almost like the equivalent of Financiers in France. It is a cake made with the main ingredients of egg white, almond flour, all purpose flour, butter and icing sugar. It comes in different flavor, from coconut, vanilla, chocolate, fruits and nuts.

I’m always a fan of anything Almond, from cakes, cookies, bars, bread, granola and even Almond milk and toasted Almonds for snacking. Pastries and cakes made with Almond flour have different texture and taste. For sure, you’ll get the nutty Almond flavor and that grainy almond texture which I both Love and some people doesn’t like. It’s just personal preference. If you are like me who like Almond flavored pasty, then give this a try and let me know if you like it.

The Lovely Friand Pan

I found this pan when it was on sale. It was a good buy and so I decided to buy it. At that time, I honestly do not have an idea where I will use it. It’s one of those visit to Bed Bath and Beyond where I ended up buying something that I am not even supposed to buy. We’ve all been there, right?

This is definitely not a traditional cake pan and I wouldn’t be surprised if you do not have one. I wouldn’t even buy this if it was not on sale. You can make this recipe without this pan. A basic standard size muffin pan is a good alternative to use if you do not have this pan. It will come out as adorable and cut as this one, not to mention still the same delicious cake whatever pan you use to bake it. So do not stop yourself from making this juts because you do not have this cake pan. Use a muffin tin, or maybe a small round or square pan. Baking time will change and you will have to play on that. I haven’t tried making this with other types of pan but I think it will still work. My best second option is a muffin tin, go for that.

Then comes the fruits, jam, chocolate

You can make different variations for this base recipe. When fresh Berries are in season, I like using them to add a fruit, tangy flavor to this mini cakes. You can also use jam, have it swirled into each piece, I can imagine they will look as divine as the fresh Berries. Another option is chocolate spread. A swirl of dark chocolate spread on top to create a marbled look and to give that dark chocolate taste, I would love that. Whatever mix-in you choose, have fun with it. Choose what you like and enjoy to eat.

Ingredients:

• 1/2 cup unsalted Butter (4 ounces)
• 1 cup Almond Flour
• 1 cup Confectioner’s Sugar, sifted –
• 3/4 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1/3 teaspoon Salt
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup Shredded Coconut
• 5 Egg Whites

Instructions:

1. 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).
2. Melt butter in microwave, set aside.
3. Place egg whites in a bowl and slightly whisk, set aside.
4. Combine almond meal/flour, confectioner’s sugar, flour, baking powder, salt and coconut in a bowl. Add egg whites and stir until combined. Add vanilla extract and the slightly cooled butter in 2 additions and stir until thoroughly combined.
5. Fill muffin cups/wells to about 2/3 full. Push 2-4 fresh or frozen raspberries into each cup/well.
6. Bake for about 28-30 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.
7. Remove from silicone mold when cooled; if using a muffin pan or tins, remove promptly from pan and allow to cool before serving.

Makes 8

Recipe Notes:

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Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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