One of the best things to do with leftover egg whites is to bake friands or financiers, as the French call them. These little gluten-free cakes are easy to make and so delicious, with an excellent and varied taste experience.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Afternoon Tea, Snack
Cuisine: Antipodean, French
Keyword: brown butter, buckwheat flour, chocolate, friands, gluten-free
Melt the butter over a low heat and leave to bubble gently for five to ten minutes. Check it every now and again. It's ready when the solids have sunk to the bottom and turned a light brown. Take off the heat immediately as you don't want the butter to burn. Leave to cool a little.
90 g unsalted butter
Whisk the eggs whites until frothy. They don't need to be stiff.
3 large eggs
Stir in the cooled butter.
Sift in the icing sugar and buckwheat flour and stir into the egg and butter mixture together with the ground almonds.
120 g icing sugar, 45 g buckwheat flour, 60 g ground almonds
Stir in the chocolate chips as lightly as possible.
50 g dark chocolate
Spoon the mixture into 9 muffin cases or 18 mini ones. I use silicone cases rather than a muffin tray and place them on a baking tray prior to transfering to the oven.
Sprinkle the tops with slivered almonds, if using.
10 g flaked almonds
Bake at 180℃ (350℉, Gas 4) for 15 minutes for mini friands and 20 minutes for larger ones.
Place on a rack to cool a bit, then turn out of the cases to cool completely.
Dust with icing sugar, if liked.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.