"Bloke Down The Pub" > wrote:

>
>"sf" > wrote in message
.. .

-snip-
>>>
>>> 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.

My first look at them, too-- but I like what I see. I'll not that
the recipe that sf references uses 1 cup of almond meal, and 5 egg
whites same as yours.

But it uses slightly more sugar, another 1/4 cup of flour- and 7x the
amount of butter-- as well as the baking powder and almond extract.
The butter is also "cook until melted and a light golden color"--
there's a flavor boost, for sure.

I'd also [i.e. I'm going to<g>] whip at least 1/2 of those eggwhites
before mixing the wet & dry together.

Look yummy-
Jim

>
>Mike
>
>