Raspberry Rose Friands

5 from 1 vote

These simple to make gluten-free raspberry rose friands make the perfect treat for summer picnics or afternoon tea in the garden.

Prep Time10

Cook Time20

Total Time30

Course: Afternoon Tea, Dessert, Snack

Cuisine: Antipodean

Keyword: friands, gluten-free, raspberries, rose, small cakes, summer

Servings: small friands

Calories: 94kcal

Author: Choclette @ Tin and Thyme

Ingredients

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

Metric - US Customary

Instructions

Whisk the egg whites and icing sugar in a large bowl until just incorporated. No need to make a meringue.
2 egg whites, 80 g icing sugar
Whisk in the rose extract.
2-3 drop rose extract
Stir in the butter with the whisk.
60 g unsalted butter
Sieve in the almonds and flour and stir in gently.
40 g ground almonds, 30 g buckwheat flour
Divide the mixture between 12 mini muffin moulds.
Gently press 2-3 raspberries (depending on size) into the mixture.
30 raspberries
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.

Best eaten on day of baking. Will keep in fridge for a couple of days in an airtight container.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition