Matcha & raspberry friands
Ingredients
- 95g unsalted butter
- 135g egg white
- 150g sugar
- 100g ground almond
- 60g flour
- 10g matcha powder
- 1/8 tsp salt
- Fresh raspberry
Direction
- Prepare brown butter – heat butter in a pan until it is all melted and turned to a golden brown color. Remove from heat and allow the brown butter to cool.
- Mix the dry ingredients together (sugar, flour, ground almond, matcha powder and salt).
- Stir in the egg whites into the dry ingredients until well combined.
- Stir in the cooled brown butter.
- Pour into mould (i used a mini muffin tin) to about 2/3, place a raspberry in each tin, and bake at 180 degree C for about 15-18 mins, until a skewer inserted comes out clean.
