Passionfruit and white chocolate friands (2024)

A mouthwatering taste sensation, passionfruit and white chocolate friands are very easy to make and perfect for that special morning tea.

Passionfruit and white chocolate friands

Until I made these passionfruit and white chocolate friands, I had never made friands before.

Don’t get me wrong, I’d eaten and enjoyed them just never made them myself.

I think the fact that they usually contain nearly half a carton’s worth of egg-whites has always put me off.

Enter homemade ice-cream addiction.

If you have a Thermomix and an ice-cream churn, making ice-cream from scratch is easy.

Probably too easy really and if you add backyard chicken eggs then you have irresistible, ridiculously easy, creamy, rich vanilla ice-cream any day of the week.

Anyway I digress, back to friands. My ice-cream recipe (I’m getting back don’t worry) uses two egg yolks so my freezer was quickly filling up with little baggies of egg whites just waiting to be used.

The original recipe for these used 6 egg whites.

I only had 5 in the freezer and needed friands stat so I just went with it and they turned out perfectly.

I’ve never actually cooked with frozen egg whites before but they defrosted and whipped up just as well as if they were fresh.

Yay for no waste! I must admit, they sat in there for ages because all I could think of to make with them was meringue and I had absolutely no use for that other than to stuff my face with.

Since then I’ve found/thought of…

10 ways to use leftover egg whites:

1. Use them for bread or pastry glaze instead of a whole egg.
2. Decadently rich chocolate mousse.
3. Fluffy white icing for cupcakes and cakes.
4. Chocolate macaroons.
5. Cinnamon sugar pecans.
6. Coconut macaroon ice cream sandwiches – to make the most of the homemade ice-cream.
7. Royal icing for hard icing for sugar cookies – mix 1 egg white per cup of icing sugar.
8. Crispy wonton mozzarella sticks (these look a-mazing!)
9. Sweet potato fries – yep apparently the key to crunch.
10. Egg white chocolate brownies.

I guess I’ll just have to make more ice-cream so I have leftover egg whites to try all these right?

If you do decide to use your prized egg whites on passionfruit and white chocolate friands then I suggest you do so for an occasion.

Or promise to take them to a friends house or make some other commitment with them.

Because if you leave the whole batch in your kitchen and you have a similar amount of self control as me, you will eat them all.

You have been warned.

If this is your plan though, I recommend warming them a little before eating. It makes them even better.

Now for a little spelling lesson – have you noticed that if you change the ‘a’ in friands to ‘e’ you have friends? Coincidence? I think not.

We’re all meant to be friends with these little cakes of deliciousness. Enjoy!

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Passionfruit and white chocolate friands

Yield: 12

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 5 egg whites
• 185g (6.5oz) butter, melted
• 1 cup almond meal
• 1 1/3 cups icing sugar
• 1/2 cup plain flour
• Pulp of two passionfruit
• 50-100g (2 - 3.5oz) chopped white chocolate
• 2 tbsp flaked almonds
• Icing sugar to serve

Instructions

1. Preheat the oven to 180C(356F) fan-forced. Either line a 12-hole muffin tin with cupcake cases, grease a friand tin, or get your 12-hole silicone muffin tin out (no need to grease it I found).
2. Place the egg whites in the bowl of an electric mixer and whip until stiff.
3. Take the bowl off the stand and use a spatula to fold in the butter, almond meal, sifted icing sugar and flour until just combined.
4. Fold through the passionfruit pulp and then the chopped white chocolate.
5. Divide the mixture between the cases and sprinkle the top of each one with a couple of flaked almonds.
6. Bake for 20-25 minutes or until a cake tester inserted in the middle comes out clean.
7. Transfer to a wire rack to cool completely and dust with icing sugar to serve.
8. Pour mixture into friands pan or cupcake cases, bake 25 minutes. Dust with icing sugar when the cake is cool.