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Rose and vanilla friands
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try friands for a sophisticated twist on cupcakes at your next high tea.
Ingredients:
  • 3 Rose with French vanilla tea bags
  • 4 egg whites
  • 125g butter, melted, cooled
  • 150.00 gm pure icing sugar, sifted
  • 100.00 gm almond meal
  • 82.50 ml plain flour
  • 40.00 ml flaked almonds
  • Extra Rose with French vanilla tea leaves, to decorate
  • Icing sugar mixture, for dusting
Instructions:
  • Preheat oven to 200C/180C fan-forced and grease two mini muffin pans with 1 1/2 tablespoon capacity each.
  • Empty the tea bags to release the tea leaves. Get rid of the bags. Put the loose tea in a small food processor (refer to note). Blend until a fine powder is achieved.
  • Whisk egg whites until frothy, then incorporate butter. Add icing sugar, almond meal, flour, and tea until just combined. Spoon mixture into prepared pan holes, sprinkle with almonds and extra tea leaves. Bake for 15 minutes or until a skewer inserted in the center comes out clean. Rest in pan for 5 minutes, then cool on a wire rack and dust with icing sugar.

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