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Lemon Friands July 17, 2008 Most of the time recipes call for whole eggs, but occasionally you’ll find yourself with a yolks-only cake, dessert or emulsion sauce. Rather than throw the whites out, it’s handy to have a recipe or two to deal with the leftovers. Not everyone wants to make meringues, pavlova or egg white omelets. This friand recipe will help you deal with five stray whites and give you a dozen little cakes for a special afternoon tea or something that can be dressed up for a dainty dessert. Friands freeze well so you can always put some aside for another day. With the lemon season in full swing, chances are your leftovers are a by product of making lemon curd, in which case stir a little of that through the whipped cream for serving the friands.
Lemon Friands 180g butter Preheat oven to 180C. Lightly grease friand moulds (or muffin tins). Melt the butter then set it aside to cool down. Place butter, ground almonds, lemon rind, essence, sifted icing sugar and flour together in a mixing bowl. Lightly beat the egg whites until frothy and then stir into the other ingredients until combined – do not over mix. Spoon into greased friand moulds and bake for 25-30 minutes until a toothpick inserted comes out clean. Allow to stand for five minutes before transferring to a wire rack to cool. To serve, dust with icing sugar and accompany with a spoon of whipped cream and a little seasonal fruit.
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