¾ cup plain flour
1 cup icing sugar
¾ cup almond meal
3 egg whites
125g butter, melted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 170°C and grease a 6-hole friand pan with non-stick oil spray.
Sift the flour and icing sugar into a large bowl and stir in the almond meal. Make a well in the centre and add the egg whites and butter, and mix until well combined.
Set aside 18 raspberries, then gently fold the rest into the mixture.
Divide the mixture evenly between the friand holes and press 3 raspberries into each friand. Bake for 25 minutes or until golden.
Cool for 5 minutes then transfer to a wire rack to cool completely.