by aussiefoodie
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my 9 recipes »
aussiefoodie's Notes:
Expand1.5 Sticks of butter, melted Ask a question about this ingredient
1 cup ground almonds (blanched if you want yellow looking cakes) Ask a question about this ingredient
1.5 cups powdered sugar, sifted Ask a question about this ingredient
1/2 cup brown rice flour Ask a question about this ingredient
6 egg whites Ask a question about this ingredient
1 lemon Ask a question about this ingredient
12 tablespoons blueberries Ask a question about this ingredient
Grease 12 holes of a muffin pan, or friand pan. Pre-heat the oven to 400F.
Ask a question about this stepBeat the egg whites in a bowl until frothy and thick.
Ask a question about this stepMix together the ground almonds, brown rice flour and icing sugar. Stir in the melted butter and finely grated zest and juice of the lemon. Mix until combined. Fold in the egg whites until just combined. Divide evenly between 12 muffin pan holes. I like to fill each pan about 2/3 full as it will puff up a little, but won't rise too much. Top each friand with about 6 blueberries.
Ask a question about this stepBake for 25 minutes or until golden, puffed up and set and slightly crispy on the edges. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto wire rack to cool before serving. Sprinkle with powdered sugar if desired.
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Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
