Blueberry Friands

My first encounter with these amazing friands was while I was working at the expo center a couple months ago at a spiritual seminar, lunch and snacks was provided by the cater and for afternoon tea they had these amazing shortbread like thing but with raspberries instead of blueberries, since then I've been trying to figure out what they are, as no one knew what they were called. Eventually I stumbled upon a picture of it and found out they were called 'friands' if you make it in a tray it becomes a slice, but more often is made in cupcake or muffin tins. It's pretty much a cupcake but more expensive, due to the use of almond meal (very popular in demand due to the rise of macarons).

This recipe makes 12 muffins or 24 cupcakes. We haven't experimented with a bread loaf tin yet.

Ingredients

4 egg whites

100g unsalted butter, melted

1 tbsp milk

½ tsp vanilla extract

125g almond meal

160g icing sugar

50g self-raising flour

1 vanilla bean

100g blueberries

Utensils

• Oven
• 20 x 30 cm tin or muffin/cupcake tin
• Baking paper
• Electric hand mixer/kitchen aid
• Sifter for icing

Method

1. Preheat the oven to 150° and line a 20 x 30 cm baking tin with baking paper.
2. In a large bowl whisk your egg whites by hand until combined and frothy.
3. Sift in the flour and icing sugar then add the butter, milk, extract and almond meal.
4. Mix to combine.
5. Cut the vanilla bean lengthways and scrape out the seeds.
6. Add to your mixture and gently stir until smooth and even.
7. Pour into your prepared tin and smooth surface.
8. Scatter the blueberries over the top
9. Bake for 25-30 minutes or until golden and springy to touch.
10. Allow to cool in the pan then transfer to a board to cut.
11. Dust with icing sugar prior to serving.