Hello Folks I am looking for a tried and tested recipe for friands. Until
last week I had no idea what a friand was but now I find I am in love with
them. I have scoured the web and found many recipes, all of which are very
similar.I chose one that seemed about middling with its ingredients but both
times I attempted it I have ended up with heavy little puddings instead of
light airy bite size pieces of bliss.
The recipe I used:
Melt 17g unsalted butter
sift one and a half cups of icing sugar
half a cup of plain flour
and 1 cup of Almond meal

Mix dry ingredients with the butter and five egg whites and the zest of a
lemon and then spoon in to muffin or friand tins. Pop a few blueberries or
raspberries or any fruit on top and bake at 180C for approx 20 minutes.

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

"Bloke Down The Pub" > wrote in message
. au...
> Hello Folks I am looking for a tried and tested recipe for friands. Until
> last week I had no idea what a friand was but now I find I am in love with
> them. I have scoured the web and found many recipes, all of which are
> very similar.I chose one that seemed about middling with its ingredients
> but both times I attempted it I have ended up with heavy little puddings
> instead of light airy bite size pieces of bliss.
> The recipe I used:
> Melt 17g unsalted butter
> sift one and a half cups of icing sugar
> half a cup of plain flour
> and 1 cup of Almond meal
>
> Mix dry ingredients with the butter and five egg whites and the zest of a
> lemon and then spoon in to muffin or friand tins. Pop a few blueberries
> or raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>
> 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
>
>

Replying to self that should be 175g of butter

Mike

On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
> wrote:

>Hello Folks I am looking for a tried and tested recipe for friands. Until
>last week I had no idea what a friand was but now I find I am in love with
>them. I have scoured the web and found many recipes, all of which are very
>similar.I chose one that seemed about middling with its ingredients but both
>times I attempted it I have ended up with heavy little puddings instead of
>light airy bite size pieces of bliss.
>The recipe I used:
>Melt 17g unsalted butter
>sift one and a half cups of icing sugar
>half a cup of plain flour
>and 1 cup of Almond meal
>
>Mix dry ingredients with the butter and five egg whites and the zest of a
>lemon and then spoon in to muffin or friand tins. Pop a few blueberries or
>raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>
>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/

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Mon, 12 Mar 2012 07:45:56 -0400, The Cook >
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.

--
Food is an important part of a balanced diet.

"The Cook" > wrote in message
...
> On Mon, 12 Mar 2012 19:31:46 +0800, "Bloke Down The Pub"
> > wrote:
>
>>Hello Folks I am looking for a tried and tested recipe for friands. Until
>>last week I had no idea what a friand was but now I find I am in love with
>>them. I have scoured the web and found many recipes, all of which are
>>very
>>similar.I chose one that seemed about middling with its ingredients but
>>both
>>times I attempted it I have ended up with heavy little puddings instead of
>>light airy bite size pieces of bliss.
>>The recipe I used:
>>Melt 17g unsalted butter
>>sift one and a half cups of icing sugar
>>half a cup of plain flour
>>and 1 cup of Almond meal
>>
>>Mix dry ingredients with the butter and five egg whites and the zest of a
>>lemon and then spoon in to muffin or friand tins. Pop a few blueberries
>>or
>>raspberries or any fruit on top and bake at 180C for approx 20 minutes.
>>
>>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/
>


This is my problem for every recipe that uses baking powder there is a
recipe that doesn't the quantities of the ingredients tend to vary, not by
much, but by enough. This is why I was hoping for someone that had made
them and that they had turned out ok to reply with their secrets.

Mike

"sf" > wrote in message
...
> On Mon, 12 Mar 2012 07:45:56 -0400, The Cook >
> 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

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

On 12/03/2012 10:05 PM, injipoint wrote:
> 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
>

Clarification
Whisk the egg whites gently so they are light but dont' beat with
beaters so that they are all air.

injipoint wrote:

>Clarification
>Whisk the egg whites gently so they are light but dont' beat with
>beaters so that they are all air.

Where, pray tell, does one obtain "pure icing sugar"?

"injipoint" > wrote in message
...
> On 12/03/2012 10:05 PM, injipoint wrote:
>> 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
>>
>
> Clarification
> Whisk the egg whites gently so they are light but dont' beat with
> beaters so that they are all air.
>
>

Thanks for this. As you can see there is very little difference in the
ingredients apart from a little less butter and a little less flour. The
main difference is starting the oven at 200C for the first 5 minutes. My
thoughts are this may get the mixture to rise and then dry out a little like
a yorkshire pudding. I will give this a try at the weekend.

Mike

On Mon, 12 Mar 2012 22:05:19 -0400, injipoint >
wrote:

> Friand tin:-
>
> https://picasaweb.google.com/hogesin...95770546188146
>
That, I have!

--
Food is an important part of a balanced diet.

On Mon, 12 Mar 2012 23:02:18 -0400, George M. Middius
> wrote:

> injipoint wrote:
>
> >Clarification
> >Whisk the egg whites gently so they are light but dont' beat with
> >beaters so that they are all air.
>
> Where, pray tell, does one obtain "pure icing sugar"?
>
Isn't icing sugar what we call confectioner's sugar?


--
Food is an important part of a balanced diet.

"George M. Middius" > wrote in message
...
> injipoint wrote:
>
>>Clarification
>>Whisk the egg whites gently so they are light but dont' beat with
>>beaters so that they are all air.
>
> Where, pray tell, does one obtain "pure icing sugar"?
>
>
>

I am guessing this is pure sugar as opposed to, what I call, confectioners
sugar which can contain corn starch.

Mike

On Tue, 13 Mar 2012 11:47:40 +0800, "Bloke Down The Pub"
> wrote:

>
>"injipoint" > wrote in message
...
>> On 12/03/2012 10:05 PM, injipoint wrote:
>>> 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
>>>
>>
>> Clarification
>> Whisk the egg whites gently so they are light but dont' beat with
>> beaters so that they are all air.
>>
>>
>
>Thanks for this. As you can see there is very little difference in the
>ingredients apart from a little less butter and a little less flour. The
>main difference is starting the oven at 200C for the first 5 minutes. My
>thoughts are this may get the mixture to rise and then dry out a little like
>a yorkshire pudding. I will give this a try at the weekend.
>
>Mike

Where did you try the friand that was light and airy? FYI, they should
not be really stodgy or heavy, but a friand is not meant to be light
and airy, they should be cakey and buttery.

JB

>

"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
>
>

injipoint > wrote:

-snip-
>>
>
>Clarification
>Whisk the egg whites gently so they are light but dont' beat with
>beaters so that they are all air.
>

Hmm--- Exactly against my instincts. I'll do it your way the first
time.<g>

Jim

On 3/12/2012 11:51 PM, Bloke Down The Pub wrote:
> "George M. > wrote
>> Where, pray tell, does one obtain "pure icing sugar"?
>
> I am guessing this is pure sugar as opposed to, what I call, confectioners
> sugar which can contain corn starch.
>
You've guessed correctly.

sf wrote:

>> >Clarification
>> >Whisk the egg whites gently so they are light but dont' beat with
>> >beaters so that they are all air.
>>
>> Where, pray tell, does one obtain "pure icing sugar"?
>>
>Isn't icing sugar what we call confectioner's sugar?

Indeed, but what they sell here is not "pure". It has a small amount
of cornstarch added.

Bloke Down The Pub wrote:

>>>Clarification
>>>Whisk the egg whites gently so they are light but dont' beat with
>>>beaters so that they are all air.
>>
>> Where, pray tell, does one obtain "pure icing sugar"?

>I am guessing this is pure sugar as opposed to, what I call, confectioners
>sugar which can contain corn starch.

Brilliant! Next round's on me.

Now, do you have an answer to my question, or would you prefer to
repeat the obvious again?

On Tue, 13 Mar 2012 09:26:10 -0400, George M. Middius
> wrote:

> sf wrote:
>
> >> >Clarification
> >> >Whisk the egg whites gently so they are light but dont' beat with
> >> >beaters so that they are all air.
> >>
> >> Where, pray tell, does one obtain "pure icing sugar"?
> >>
> >Isn't icing sugar what we call confectioner's sugar?
>
> Indeed, but what they sell here is not "pure". It has a small amount
> of cornstarch added.

I've read that it's possible to make your own confectioner's sugar,
but I only have the patience to make super-fine sugar.

--
Food is an important part of a balanced diet.

sf wrote:

>> >> Where, pray tell, does one obtain "pure icing sugar"?
>> >>
>> >Isn't icing sugar what we call confectioner's sugar?
>>
>> Indeed, but what they sell here is not "pure". It has a small amount
>> of cornstarch added.
>
>I've read that it's possible to make your own confectioner's sugar,
>but I only have the patience to make super-fine sugar.

I got the same result -- 3 minutes in the processor and it just wasn't
getting any finer.

On Mar 12, 8:02*pm, George M. Middius > wrote:
> injipoint wrote:
> >Clarification
> >Whisk the egg whites gently so they are light but dont' beat with
> >beaters so that they are all air.
>
> Where, pray tell, does one obtain "pure icing sugar"?

I believe that would be powdered or confectioner's sugar...

On Tue, 13 Mar 2012 14:22:25 -0400, George M. Middius
> wrote:

> sf wrote:
>
> >> >> Where, pray tell, does one obtain "pure icing sugar"?
> >> >>
> >> >Isn't icing sugar what we call confectioner's sugar?
> >>
> >> Indeed, but what they sell here is not "pure". It has a small amount
> >> of cornstarch added.
> >
> >I've read that it's possible to make your own confectioner's sugar,
> >but I only have the patience to make super-fine sugar.
>
> I got the same result -- 3 minutes in the processor and it just wasn't
> getting any finer.
>
I haven't timed it, but it's possible to make super fine. People
claim they've made powdered, but I have no idea how long that takes.
I'm good with super fine.

--
Food is an important part of a balanced diet.

On Mar 12, 7:57*am, sf > wrote:

> 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.

wow....I googled friands in images and look at all the different
shapes and kinds !

https://www.google.com/search?tbm=is...j3j0j1j0j1l5l0

I particularly like the fact that they are made with almond flour.
That makes them gluten free !! It's a lot of sugar though.

On Wed, 14 Mar 2012 07:40:06 -0700 (PDT), ImStillMags
> wrote:

> On Mar 12, 7:57*am, sf > wrote:
>
> > 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.
>
> wow....I googled friands in images and look at all the different
> shapes and kinds !
>
> https://www.google.com/search?tbm=is...j3j0j1j0j1l5l0
>
> I particularly like the fact that they are made with almond flour.
> That makes them gluten free !! It's a lot of sugar though.
>
Yes, gluten free is a nice plus. I like that oval shaped cupcake pan.
Found them. http://fantes.com/images/121057muffin.jpg I'm not
familiar with Fantes, but they have the square ones too. It seems to
be a comprehensive cookware site.

--
Food is an important part of a balanced diet.

sf wrote:

>> But a food processor seems like a pretty marginal choice for an appliance to
>> grind sugar into powder. A little blade coffee grinder works best. Been
>> there, done that.
>>
>Provided you only want a little powdered sugar. I don't care enough
>about a little cornstarch in premade to stand there powdering sugar
>all day long.

I guess you forgot (already). The recipe that started this subthread
called for "pure" icing sugar. I inquired about where to get it, and
now we're on to making your own.

Ya follow?

On Wed, 14 Mar 2012 12:16:46 -0400, George M. Middius
> wrote:

> sf wrote:
>
> >> But a food processor seems like a pretty marginal choice for an appliance to
> >> grind sugar into powder. A little blade coffee grinder works best. Been
> >> there, done that.
> >>
> >Provided you only want a little powdered sugar. I don't care enough
> >about a little cornstarch in premade to stand there powdering sugar
> >all day long.
>
> I guess you forgot (already). The recipe that started this subthread
> called for "pure" icing sugar. I inquired about where to get it, and
> now we're on to making your own.
>
> Ya follow?
>
Go ahead and knock yourself out making the powdered sugar you claimed
you couldn't make.

--
Food is an important part of a balanced diet.

sf wrote:

>> I guess you forgot (already). The recipe that started this subthread
>> called for "pure" icing sugar. I inquired about where to get it, and
>> now we're on to making your own.
>>
>> Ya follow?
>>
>Go ahead and knock yourself out making the powdered sugar you claimed
>you couldn't make.

Translation: "duh... no I dint follow."

On Wed, 14 Mar 2012 13:17:22 -0400, George M. Middius
> wrote:

> sf wrote:
>
> >> I guess you forgot (already). The recipe that started this subthread
> >> called for "pure" icing sugar. I inquired about where to get it, and
> >> now we're on to making your own.
> >>
> >> Ya follow?
> >>
> >Go ahead and knock yourself out making the powdered sugar you claimed
> >you couldn't make.
>
> Translation: "duh... no I dint follow."

George, I followed perfectly well. Keep your thread tones straight.
You're in combat mode from Marty and I'm tired of your attitude.

--
Food is an important part of a balanced diet.

"George M. Middius" > wrote in message
...
> Bloke Down The Pub wrote:
>
>>>>Clarification
>>>>Whisk the egg whites gently so they are light but dont' beat with
>>>>beaters so that they are all air.
>>>
>>> Where, pray tell, does one obtain "pure icing sugar"?
>
>>I am guessing this is pure sugar as opposed to, what I call, confectioners
>>sugar which can contain corn starch.
>
> Brilliant! Next round's on me.
>
> Now, do you have an answer to my question, or would you prefer to
> repeat the obvious again?
>
>

It would appear I was not the only one that took your first post as a little
sarcastic. But the answer to your question is you can get "pure icing sugar"
on the shelf right next to "soft icing mixture" / "confectioners sugar"

Mines a half

Mike

On Fri, 16 Mar 2012 09:48:19 +0800, "Bloke Down The Pub"
> wrote:

> It would appear I was not the only one that took your first post as a little
> sarcastic. But the answer to your question is you can get "pure icing sugar"
> on the shelf right next to "soft icing mixture" / "confectioners sugar"
>
> Mines a half
>
> Mike
>

Mike - grocery stores in the USA are not a carbon copy of what you
have in Aus (hopefully you already knew that). I will ask my friend
(born & raise in the USA) who moved to Aus just a few years ago if she
doesn't know about it. If she doesn't, I will ask her to tell me if
she can find it the next time she shops.

PS: I don't have a problem with cornstarch in "icing" sugar, because
it's there for anti-caking purposes.... not to cheapen the product.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 16 Mar 2012 09:48:19 +0800, "Bloke Down The Pub"
> > wrote:
>
>> It would appear I was not the only one that took your first post as a
>> little
>> sarcastic. But the answer to your question is you can get "pure icing
>> sugar"
>> on the shelf right next to "soft icing mixture" / "confectioners sugar"
>>
>> Mines a half
>>
>> Mike
>>
>
> Mike - grocery stores in the USA are not a carbon copy of what you
> have in Aus (hopefully you already knew that). I will ask my friend
> (born & raise in the USA) who moved to Aus just a few years ago if she
> doesn't know about it. If she doesn't, I will ask her to tell me if
> she can find it the next time she shops.
>
> PS: I don't have a problem with cornstarch in "icing" sugar, because
> it's there for anti-caking purposes.... not to cheapen the product.
>


I wasn't, in fact, the one asking about pure icing sugar. Ours is labelled
pure and only contains sugar or its labelled icing mixture which has an anti
caking agent. I have no problem using either but I do like to use what is
specified in the recipe to try and avoid variables when I have a disaster.
http://www.csrsugar.com.au/Baking/So...g-Mixture.aspx

I wont be making a 2nd attempt this weekend the weather is too nice and the
great outdoors is calling.

Mike