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Strawberry and pistachio friands
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100g unsalted butter, melted, plus extra for greasing
75g plain flour, plus extra for dusting
2 tbsp caster sugar
50g ground almonds
125g icing sugar, sifted, plus extra for dusting
1⁄2 tsp fine salt
6 British Blacktail Free Range Egg whites
8 Waitrose & Partners British Strawberries, sliced
1. Preheat the oven to 180oC, gas mark 4. Brush the 12 holes of a muffin tin with melted butter; dust each with a little flour, shaking out any excess. Pulse the pistachios and caster sugar in a food processor until the nuts are finely ground.
2. Tip the ground pistachios into a mixing bowl with the flour, ground almonds, icing sugar and salt. In a separate large bowl, using a balloon whisk or electric beaters set to a low speed, whisk the egg whites for about 2 minutes, until frothy and foamy. Sift the dry ingredients over the egg whites and fold in gently until just combined. Pour in the melted butter and stir until just combined.
3. Evenly spoon or pour the batter into the holes of the tin, until each is 3⁄4 full. Gently place a few strawberry slices on top of each and bake on the middle shelf of the oven for 20-22 minutes, until risen, golden brown at the edges and just firm to the touch in the centre. Cool the friands in the tin before lifting out onto a wire rack to cool completely.
Dust with more icing sugar to serve.
Use the leftover egg yolks to make fresh custard or mayonnaise, or in a carbonara sauce for pasta.
Typical values per serving:
Per friand 949kJ
This recipe was first published in June 2021.