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.
Upscale or downscale the recipe according to how many friands you need or how many leftover egg whites you have.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.