The BBC Good Food logo
Two plates serving brown butter & cherry friands

Brown butter & cherry friands

A star rating of 3 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 20

Enhance a summer picnic with these friands where nutty brown butter complements the almond notes and roasted cherries – and they're easy to make

Nutrition: per friand
NutrientUnit
kcal275
fat19g
saturates10g
carbs20g
sugars14g
fibre0g
protein5g
salt0g
Advertisement

Ingredients

  • 215g unsalted butter , plus extra for the tin
  • 6 medium egg whites
  • 80g plain flour
  • 150g icing sugar , plus extra for dusting
  • 100g ground almonds
  • 1 tsp vanilla essence
  • 150g cherries , stoned and halved

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Butter some non-stick muffin tins (or friand moulds if you have them). Melt the butter gently in a pan. Pour off 155g to cool in a bowl. Take the remaining butter to browning stage by keeping it over the heat and swirling it until it starts to caramelise and smell nutty, then take it off the heat and allow it to cool.

  • STEP 2

    Whisk the egg whites until frothy (no need for stiffness). Sieve the flour, sugar and ground almonds into a bowl with a pinch of salt, then mix. Add the two melted butters, vanilla and egg whites, and beat lightly until you have a well-combined and smooth batter. Add in ¾ of the cherries, stir to combine, then pour into the tins. Top with the remaining cherries and bake for 25-30 mins until puffed and golden, and a skewer comes out clean.

Goes well with

Recipe from Good Food magazine, June 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content