After the spate of pineapple tarts I've been baking, I was left with many egg whites collecting in little Glad containers in the fridge. I used some of it to make a 1-yolk-4-egg-white sunny-side-up, and was still left with 4 more egg whites. One of the easiest ways (other than throwing them into the frying pan) to use them up is to make friands. All that is needed to make these are basically butter, almond meal, flour, sugar and egg whites. And I like recipes that don't require the use of a mixer/beater, which means less washing up! It's that simple and takes only minutes to prepare.
This recipe I used was adapted from Exclusively Food. The only difference is that I added some lemon zest to the batter. As I didn't have an oval friand pan, I made them using a regular muffin tin. I love a good friand that has just the right balance of almond meal and butter, and this recipe is all that. Great as a teatime snack or dessert.
