Plum Friands

What do you do with 4 egg whites and these plums?

You make friands of course!

After making the plum custard tart I was left with two things - egg whites and plums. One of the best uses of egg whites comes in the form of a friand. Unlike my previous version which used coconut flour, I've gone for the gluten free option once again and used the more easily found, rice flour instead.

You might notice these don't have they regular friand shape - I've run out of cases and the Essential Ingredient doesn't have them in stock either so I've improvised and made them using large muffin cases (about 7cm/3inch wide).

Plum Friands

[Makes 9]

150 grams butter, melted and cooled

150 grams pure icing sugar, sifted

50 grams rice flour, sifted

100 grams almond meal

4 egg whites

1 teaspoon vanilla bean paste or vanilla extract

D'Agen plums, quartered
pearl sugar, optional

Whisk the egg whites with the vanilla bean paste/vanilla extract until light and fluffy - you want to stop before they reach soft peak stage.

Place the icing sugar, rice flour and almond meal into a bowl and stir briefly. Make a well in the centre and pour in the cooled melted butter - stir briskly to incorporate.

Add in a large spoonful of the beaten egg white, stir well to slacken the mixture before adding the remaining egg whites. Be gentle when stirring through the egg whites.

Divide the mixture amongst the cases and then pop into each case 2 plum quarters - they will sink into the mixture.

Sprinkle over with a little pearl sugar if desired.

Bake in a preheated 180°C/350°F oven for about 15-25 minutes or until cooked through and golden.

Allow the friands to cool in their cases before un-moulding.

If the way Paalo inhaled these is any indication, they will be a sure fire hit in your home!

Friands