Brown butter and cherry friands
Improve a summer picnic with these friands, where nutty brown butter highlights almond notes and baked cherries — and they’re easy to make.
Ingredients
20 serv.Step-by-step instructions
- 1
Preheat the oven to 200°C/180°C with fan/gas 6. Grease some non‑stick muffin (or friand) tins. Carefully melt the butter in a pan. Pour off 155 g to cool in a bowl. Bring the remaining butter to a brown stage over the heat, stirring until it caramelises and releases a nutty aroma, then remove from the heat and let it cool.
- 2
Whisk the egg whites until foamy (no need to reach stiff peaks). Sift the flour, powdered sugar and ground almonds into a bowl with a pinch of salt, then mix. Add both melted butters, vanilla essence and the whites, and gently fold until the batter is homogeneous and smooth. Fold in three‑quarters of the cherries, then pour into the tins. Top with the remaining cherries and bake 25–30 minutes, until they rise and turn golden and a skewer comes out clean.
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