Raspberry Friands Recipe

If you love delicate, almond-flavored treats studded with juicy berries, then you’re going to fall head over heels for this Raspberry Friands Recipe. I absolutely love how these friands come out super soft, buttery, and packed with fresh raspberry goodness—plus, they’re made in a muffin tin with no need for a fancy mixer. Trust me, once you try this, it’ll become your go-to for easy, impressive little cakes that feel just a bit special every time.

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Ingredients You’ll Need

Each ingredient in this Raspberry Friands Recipe works together to create a delicate flavor and a melt-in-your-mouth texture. Using almond meal instead of just flour makes these friands uniquely soft, while fresh raspberries add that pop of natural tartness that I personally can’t get enough of.

• Fresh raspberries: Choose ripe, firm berries without any mush to keep your friands juicy but not soggy.
• Egg whites: Using just the whites creates that light, airy bite without heaviness.
• Melted butter: Slightly cooled so it blends well with the batter without cooking the eggs.
• Powdered sugar: Sifted to avoid lumps and create a smooth batter.
• Almond meal: This is the secret to that signature friand texture and rich nutty flavor.
• Cake flour: Light flour keeps the friands soft; all-purpose flour works if that’s what’s available.
• Baking powder: Just enough for a gentle rise—friands shouldn’t puff too much, but rather stay beautifully tender.
• Fine salt: A pinch to balance the sweetness and bring out all the flavors.
• Powdered sugar for dusting: Adds a pretty, delicate finish that’s irresistible.
• Muffin liners or butter: To prevent sticking and help with easy removal.

Variations

I love that you can personalize this Raspberry Friands Recipe so easily. Whether you want to swap the raspberries for whatever seasonal fruit you have on hand or play with different nuts, making these your own adds a fun twist every time.

• Berry swaps: I swapped raspberries for fresh blueberries once, and my family went crazy over the change—it works beautifully.
• Nut variations: Try replacing almond meal with hazelnut meal for a rich, earthy flavor I discovered last winter.
• Gluten-free: Since almond meal is gluten-free, use a gluten-free flour blend instead of cake flour to make these friands totally gluten-free.
• Mini friands: Use a mini muffin tin and reduce baking time for bite-sized treats that disappear fast at parties.

How to Make Raspberry Friands Recipe

Step 1: Prep Your Berries and Oven

Start by gently rinsing your fresh raspberries, then let them drain on a paper towel—moisture is your enemy here because soggy berries will weigh down your batter. Pat them dry if needed. Meanwhile, preheat your oven to 355°F (180°C) with top and bottom heat to ensure an even bake.

Step 2: Whisk Egg Whites to Foamy Perfection

Pour your egg whites into a large bowl and whisk by hand until they just turn foamy. This only takes about 20 seconds—don’t overdo it because friands benefit from a light rather than stiff structure. I learned that rushing this step or whisking too long can make the batter tough.

Step 3: Mix in the Rest of the Ingredients

Pour in your melted butter—make sure it’s cooled down to lukewarm to avoid cooking the eggs. Then add sifted powdered sugar, almond meal, cake flour, baking powder, and salt. Stir gently until everything just comes together; the batter should be smooth but don’t overmix or you risk tough friands.

Step 4: Fill Muffin Tin and Add Raspberries

Line your muffin tin with liners or grease well with butter. Spoon batter to fill each cup halfway, place half the raspberries on top, then cover with more batter, and finish by pressing the remaining raspberries onto the top. This layering keeps the fruit evenly distributed while baking.

Step 5: Bake Until Golden and Delicious

Bake at 355°F (180°C) for about 30 minutes until the friands turn golden and a toothpick inserted near a raspberry comes out clean. I always keep an eye toward the end because ovens vary—friands done too early might look pale, but underbake just a bit and you lose that perfect texture.

Step 6: Cool and Dust with Powdered Sugar

Let your friands cool in the tin for a few minutes before transferring to a wire rack. Once fully cooled, dust generously with powdered sugar for that pretty finishing touch. These little beauties are best enjoyed fresh but still hold up wonderfully if stored.

How to Serve Raspberry Friands Recipe

Garnishes

I love to sprinkle powdered sugar on top for a soft, snowy finish, but sometimes I add a few fresh raspberries or a tiny dollop of whipped cream if I’m feeling fancy. A touch of lemon zest on top adds brightness that complements the almonds beautifully.

Side Dishes

These friands pair wonderfully with a cup of hot tea or freshly brewed coffee, making them perfect for brunch or afternoon treats. If you want to serve something alongside, a light fruit salad or a scoop of vanilla bean ice cream is divine.

Creative Ways to Present

For special occasions, I love arranging Raspberry Friands Recipe on a tiered cake stand lined with fresh berries and edible flowers. It instantly elevates these humble cakes into a centerpiece worthy of celebrations and impresses every guest.

Make Ahead and Storage

Storing Leftovers

Leftover friands keep best in an airtight container at room temperature for up to 2 days. I found storing them here helps retain the soft crumb without drying out, but avoid the fridge unless your kitchen is very warm.

Freezing

Believe it or not, these friands freeze beautifully. I wrap them individually in plastic wrap and pop them in a freezer bag. When ready, thaw at room temperature and they taste just as fresh as the day you made them.

Reheating

To warm up a leftover or thawed friand, I heat it gently in a 300°F (150°C) oven for about 5 minutes or until slightly warm. Avoid microwaving because it can make them chewy rather than soft.

FAQs

Final Thoughts

This Raspberry Friands Recipe has become one of my favorite simple desserts to whip up because it strikes the perfect balance between ease and elegance. I love how approachable it is—even if you’re new to baking—and the results never fail to impress family or guests. Give it a try, and I’m confident you’ll be baking these little delights again and again, savoring every buttery, berry-studded bite just like I do.

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