Raspberry Rose Friands - gluten-free
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5 from 1 vote

Raspberry Rose Friands

These simple to make gluten-free raspberry rose friands make the perfect treat for summer picnics or afternoon tea in the garden.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: Antipodean
Keyword: friands, gluten-free, raspberries, rose, small cakes, summer
Servings: 12 small friands
Author: Choclette

Ingredients

  • 2 egg whites
  • 80 g icing sugar
  • 2-3 drops rose extract
  • 60 g unsalted butter - melted
  • 40 g ground almonds
  • 30 g buckwheat flour
  • 30 raspberries

Instructions

  • Whisk the egg whites and icing sugar in a large bowl until just incorporated.
  • Whisk in the rose extract.
  • Stir in the butter with the whisk.
  • Sieve in the almonds and flour and stir in gently.
  • Divide the mixture between 12 mini muffin moulds.
  • Gently press 2-3 raspberries (depending on size) into the mixture.
  • Bake at 180℃ (350℉, Gas 4) for about 20 minutes when the cakes should be well risen and golden.
  • Turn out onto a rack to cool, then dust with icing sugar if desired.

Notes

Upscale or downscale the recipe according to how many friands you need or how many leftover egg whites you have.