Boysenberry and Chocolate Friands
It’s easy to understand why friands are popular in cafes as they are so delicate and light. In our version, the boysenberries pair well with chocolate, making a flavour that's tart yet sweet − the perfect combination! Looking for a gluten free option? Check out our easy 'make it gluten free' tip.
Makes 12
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
6 egg whites
70 g packet ground almonds
½ cup flour
2 Tbsp cocoa
1 ½ cups icing sugar
175 g butter, melted
425 g can Wattie's Boysenberries in Syrup
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per Serving | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Preheat oven to 180°C. Grease a 12 hole muffin tin or friand pan. Step 2
2. In a mixing bowl place the egg whites and whisk until frothy. Add ground almonds. Sift flour, cocoa and icing sugar into the bowl. Pour over melted butter. Stir until just combined. Step 3
3. Spoon mixture into the muffin tins. Place 2 or 3 Wattie's Boysenberries onto each friand. Step 4
4. Bake for 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before carefully removing the friands on to a cake rack to cool. Dust with icing sugar to serve. Tips
What do I need?
Select All
1
6 egg whites
2
70 g packet ground almonds
3
½ cup flour
4
2 Tbsp cocoa
5
1 ½ cups icing sugar
6
175 g butter, melted
7
425 g can Wattie’s Boysenberries in Syrup
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