Mini Blueberry Friands

Name: Mini Blueberry Friands
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Universal
Ingredients: 150 g Butter; 4.4 g Vanilla extract; 300 g Powdered sugar; 36.9 g Flour; 118 g Ground almonds; 160 g Egg whites; 197 g Blueberries; Powdered sugar

🥄 🥄

Small, moist, and buttery cakes that are perfect for a sweet treat. Almond flour gives them a nutty flavor and a tender crumb, while egg whites make them light and airy and blueberries add a burst of juicy sweetness and a pop of color. These cakes are easy to make and bake in just 15 minutes. You can enjoy them warm or at room temperature, dusted with some powdered sugar or drizzled with some lemon glaze. They are great for breakfast, brunch, or afternoon tea. Try these mini blueberry friands today and you will love their delicate and delicious taste.

Category: Cake

Source: myfoodbook.com.au

Equipment

	Small saucepan
	Mixing bowl
	Mini muffin pan

Ingredients

	Butter
	Vanilla extract
	Icing sugar
	Flour
	Almond meal
	Eggwhites
	Blueberries
	Icing sugar

Instructions

Preheat oven to 200°C/180°C (fan forced). Grease a (2 tbs capacity per hole) mini muffin pan with melted butter.

Melt butter in a small saucepan over medium-low heat, swirling pan occasionally, for 4-5 minutes until pale golden. Remove from heat, set aside to cool for 15 minutes. Stir in vanilla.

Whisk egg whites until soft peaks form.

Sift icing sugar and flour into a large bowl. Stir in almond meal, breaking up any lumps. Using a large metal spoon, gradually stir in egg whites.

Add butter and stir until well combined. Gently fold through 1 cup frozen blueberries. Spoon mixture into prepared pan. Sprinkle with remaining blueberries, gently press into mixture.

Bake for 5 minutes. Reduce heat to 160°C and bake for 15 minutes until golden and just firm in the center. Turn off oven and leave friands in oven for 5 minutes. Remove from oven.