Macadamia Friand with Lime & Raspberry
12 5 egg whites, room temperature, lightly beaten 1⅓ cups macadamia meal 2 teaspoons finely grated lime rind 1 tablespoon lime juice 1 cup gluten free icing sugar ⅔ cup gluten free plain flour 100 grams ghee (or unsalted butter), melted & slightly cooled 1 cup fresh or frozen raspberries 6 - 8 squares dairy free dark chocolate, melted (optional) icing sugar to decorate (optional) Preheat oven to 190 degrees Celcius (non fan-forced). Lightly grease a 12 hole, ⅓ cup capacity friand or muffin pan - (I used a square version). Using a food processor, pulse macadamias slowly until they are broken down into a meal. In a large bowl, whisk egg whites until slightly fluffy. Add macadamia meal, lime & lime juice. Sift in icing sugar and gf flour. Add melted ghee and whisk to combine. Fold through ¾ cup of raspberries. Using 2 spoons or similar, fill each hole approximately ¾ full. Top each with remaining raspberries. Bake for about 20 minutes, or until skewer inserted in the middle comes out mostly clean. Allow to cool in pan for at least 5 minutes before turning onto wire rack to cool. Melt dark chocolate in heat proof jug or bowl in 30 second increments in microwave or on stovetop over medium heat. Using a teaspoon, coat the spoon and slowly drizzle a small amount over each friand. Sift icing sugar over the top.
Fresh Home Cook at http://freshhomecook.com/blog/2015/01/09/macadamia-friand-lime-raspberry/