Midyim Berry Friands

200g butter, chopped

1 cups pure icing sugar

2 tblsp plain flour

1 1/2 cups almond meal (ground almonds)

6 eggwhites

150g midyim berries

Pure icing sugar, to serve

Preheat oven to 230C. Grease twelve 1/2-cup capacity friand pans or muffin holes.

Melt butter in a small saucepan over medium-low heat. Simmer, swirling pan occasionally, for 4 to 5 minutes or until light golden. Remove from heat. Set aside for 15 minutes to cool.

Sift icing sugar and flour into a large bowl. Stir in almond meal. Make a well in the centre. Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Stir in berries. Three-quarters fill friand pans with mixture.

Bake friands for 5 minutes. Reduce oven to 200°C and bake for 12 to 15 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in pans for 10 minutes.

Turn onto a wire rack to cool completely. Dust with icing sugar. Serve