On 12/03/2012 9:32 PM, Bloke Down The Pub wrote:
> > wrote in message
> ...
>> On Mon, 12 Mar 2012 07:45:56 -0400, The >
>> wrote:
>>
>>> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
>>> > wrote:
>>>
>> <snip>
>>>>
>>>> These were edible but not the great taste I was expecting. What I would
>>>> like is a recipe that someone has made themselves, including the "Oh and
>>>> add
>>>> this or remove that" because I am sure I am missing something.
>>>>
>>>> Mike
>>>>
>>>
>>> I think you missed the baking powder. Check this one out.
>>> http://userealbutter.com/2010/02/21/friands-recipe/
>>
>> I've never heard of them before this thread, but they look easy
>> enough... especially when compared to making a French macaron.
>>
>> That's also a very interesting looking cupcake pan, I've never seen
>> square before. I think I'll order one. This would be a good time to
>> order a small (7-8 inches) ring mold too.
>>
>
> Like you, these were new to me. I also thought "How hard could that be"
> Like a lot of people I found out. Currently consoling myself by eating my
> mistakes and, like a typical male, trying to convince myself that mine were
> right and the sample was wrong but so wrong they were exactly right.
>
> Mike
>
>
Fruit friands
Ingredients (makes 10)
160g unsalted butter
200g (11/2 cups) pure icing sugar
65g (1/3 cup plus 1 tbsp) plain flour
110g (1 cup) ground almonds
5 egg whites, whisked
1 tbsp finely chopped blanched almonds
1/2 cup raspberries or blueberries (frozen is fine)
Preheat the oven to 200C.
Grease friand tin (or small muffin tins) with butter.
Melt the butter in a saucepan and simmer gently until it deepens in colour.
Remove from heat and leave to cool for five minutes.
Meanwhile, sift the icing sugar and flour into a large bowl.
Add the ground almonds and mix well.
Stir in the egg whites (don't beat them) and mix to make a soft batter.
Pour the melted butter through a fine sieve into the batter and mix
thoroughly.
Stir in the chopped blanched almonds.
Spoon the mixture into the tins to about three-quarters full.
Top each one with three or four berries and bake for five minutes.
Lower the temperature to 180C and bake for a further 20-25 minutes,
covering the cakes if they get too brown.
Turn the oven off and leave the friands inside for five minutes.
Cool slightly in the tin and then turn on to a rack.
Friand tin:-
https://picasaweb.google.com/hogesin...95770546188146