1 ½ cups pure icing sugar
1 cup almond meal
½ cup plain flour
5 egg whites, lightly beaten
180g. unsalted butter, melted
1. Pre-heat oven to 200deg.C. Lightly grease 6 large friand moulds. If friand moulds are not available, muffin tins can be used.
2. Place dry ingredients in a large mixing bowl and stir to combine. Add egg whites and butter and stir again until the mixture is smooth. Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown.
3. Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely.
Variations: I made 3 dry mixes. One lot got the zest of an orange and a tablespoon of poppyseeds. One got 4 fresh raspberries and 4 white chocolate buttons per friand and the last got a 250g of 72% Ghirardelli Twillight delight and a teaspoon of chilli powder.