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Lemon-Blueberry Friands

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Ingredients for 6 servings:

  • 100 g butter, melted
  • 90 g powdered sugar
  • 25 g flour, gluten-free or rice flour
  • 85 g ground almonds
  • 3 egg whites
  • 1 lemon(s), juice and grated peel
  • 85 g blueberries (blueberries)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Gluten-free

Sift flour and sugar into a bowl. Add the almonds. Beat the egg whites until stiff peaks form, then mix them into the dry ingredients. Fold in the butter, lemon juice, and lemon zest. Pour the batter into 6 muffin cups. Place the blueberries on top. Bake at 180 degrees C for 15-20 minutes. Let them rest for 5 minutes, then remove them. The original recipe calls for 125g of sugar; I used only 90g, and it was still sweet. The best part: You can use the leftover egg yolks for my basil mayonnaise recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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