Beautifully delicate and fluffy friands for your friends
Ingredients
65g brown butter
40g ground pistachio
20g ground almond
15g almond flour
65g icing sugar
2 egg whites
0.5t vanilla essence/paste - if you have other ingredients you want to try and swap out, and are a little unsure, do get in touch!
Instructions
Pre-heat the oven to 180°C and lightly brush and flour your desired moulds.
Heat a thick-bottomed skillet on medium heat. Add the butter and whisking frequently. Continue cooking until the butter begins to foam up a bit, then subside. Once lightly browned specks begin to form at the bottom of the pan, keep whisking carefully to avoid overcooking. While you smell the nutty aroma, keep stirring until the butter turns into a rich caramel colour (careful it can burn very fast at this stage!) Remove from heat and pour into a bowl to stop the butter from cooking further or perhaps burning. Keep the caramelised milk solids for extra flavour!
Sift the ground pistachio and almond, almond flour and icing sugar into a large bowl and set aside.
Whisk the egg whites to soft peaks and then fold into the dry ingredients bowl with ground nut and flour.
Add the vanilla paste into the brown butter. Combine this with the main bowl of ingredients by gently folding it in.
Cool off the mix in the fridge for 30 minutes
Remove from the fridge and scoop the mix into each mould about 3/4 of the way up. Add your frozen raspberries and bake straight away for 20 minutes.
Try and resist opening the oven until the end, unless you find your oven is browning the top on just one side of your friands.
Remove and cool on a cooling rack. You can enjoy these warm or at room temperature.
These will keep for 2 days in an airtight container at room temperature.
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