Two plates serving brown butter & cherry friands

Brown butter & cherry friands

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(2 ratings)

Prep: 20 mins Cook: 30 mins


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 and extra info

Nutrition: per friand

  • kcal275
  • fat19g
  • saturates10g
  • carbs20g
  • sugars14g
  • fibre0g
  • protein5g
  • salt0g
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  • 215g unsalted butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


  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.

  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.

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Comments, questions and tips

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Hayley Striegel's picture
Hayley Striegel
9th Jan, 2019
OMG horrible. At least twice the amount of butter that was needed, but that’s the only thing about it that I can figure out how to describe. Came out crispy yet gelatinous, and overall very much unlike anything I’ve ever seen before.
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