When you want to make ice-cream, you use egg yolks. But what happens when you make a lot of ice-cream? I know you want to say ‘diabetes’, or ‘your teeth fall out’ or ‘enjoy the new gym membership’, and while they are all viable possibilities, most of the ice-cream I make is shared around enough to avoid me sitting on the couch with the spoon in the tub.
So, what happens when you make a lot of ice-cream? You end up with a truckload of egg whites, begging to be whipped, shaped, baked, or all of the above. And it just so happens, if I don’t start using these frozen egg whites in my freezer soon, I won’t have room for much else in there, so friands it is! Not that I’m complaining. My mum has a fear of these little buttery cakes, god knows why, because they are simple to make and you can’t stuff them up (unless you forget to grease your tin – in which case, just eat them right out of the tin, in the most ladylike manner you can fashion). The egg whites need only be lightly whisked, or you can use your kitchen mixer, but they don’t need to be tough, mountainy peaks like you would need when making meringues.
They are guaranteed to be moist with the amount of butter that goes into them, and they are super versatile because you can freeze them and warm them up for a later date, or of course serve them hot out of the oven, if you are lacking in the self control department (guilty as charged). Today I’ve chosen to walk on the dark side, and gone with an old recipe using cocoa, freshly brewed coffee and hazelnut meal. You can’t go wrong. If you don’t have a friand tin, feel free to use a cupcake/muffin tin and use liners to save you from having to grease it. If you are wanting to make these gluten free, substitute the flour for your favourite gluten free flour blend.
hazelnut mocha friands (adapted from The Baking Queen) – makes 12
- 6 egg whites
- 120g hazelnut meal
- 180g unsalted butter, melted, plus extra for greasing
- 230g icing sugar, sifted
- 80g plain flour (or gluten free flour to make gluten-free)
- 1 shot fresh espresso
- 1 tbsp good quality cocoa powder
here’s what you do…
- Preheat oven to 180C and butter/grease friand tin or muffin tin and set aside. In a clean bowl, lightly beat egg whites with a whisk (or stand mixer) for about 2 minutes.
- Using a big metal spoon, fold in hazelnut meal, melted butter, icing sugar and flour, until combined.
- Mix together coffee and cocoa powder with a dash of warm water. Pour mix into batter and fold through gently until just combined.
- Spoon mix evenly into tin and pop into oven and bake for 20-25 minutes or until friands are firm on top. Remove from oven. Allow to cool for a couple of minutes before turning out.