The good thing about these, is there’s not a lot of flour, so using gluten free flour (which often gives not as good a result as “regular” flour) doesn’t matter much to the end result. I used a muffin tin for these, but if you have a friand tin, that’s even better. Whenever I made something that uses the yolk of an egg only, I freeze the white in a tiny container. After a while I get sick of all the little containers building up in the freezer, and look for something to use them in.

Ingredients:

5 lightly beaten egg whites;

1 & 1/3 cup almond meal;

2 tsp lemon rind;

1 tbsp lemon juice;

1 & 1/2 cups icing sugar;

2/3 cup gluten free plain flour;

150g melted butter;

2 cups blueberries.

Method:

Preheat oven to 170 celcius (fan forced). Grease a 12 hole muffin pan. Put all ingredients except the blueberries in a bowl and mix. Spoon into muffin pan. Top with berries.

Bake 20 to 22 minutes. Friands should be golden and firm.