Brown butter & cherry friands

Enhance a summer picnic with these friands where nutty brown butter complements the almond notes and roasted cherries – and they're easy to make

  • Prep:20 mins
    Cook:30 mins
  • Serves 20
  • Easy

Nutrition per serving

  • kcal 275
  • fat 19g
  • saturates 10g
  • carbs 20g
  • sugars 14g
  • fibre 0g
  • protein 5g
  • salt 0g


  • 215g unsalted butter, plus extra for the tin
  • 6 medium egg whites
  • 80g plain flour
  • 150g icing sugar, plus extra for dusting
  • 100g ground almonds
  • 1 tsp vanilla essence
  • 150g cherries, stoned and halved


  1. Heat oven to 200C/180C fan/gas 6. Butter some non-stick muffin tins (or friand moulds if you have them). Melt the butter gently in a pan. Pour off 155g to cool in a bowl. Take the remaining butter to browning stage by keeping it over the heat and swirling it until it starts to caramelise and smell nutty, then take it off the heat and allow it to cool.

  2. Whisk the egg whites until frothy (no need for stiffness). Sieve the flour, sugar and ground almonds into a bowl with a pinch of salt, then mix. Add the two melted butters, vanilla and egg whites, and beat lightly until you have a well-combined and smooth batter. Add in ¾ of the cherries, stir to combine, then pour into the tins. Top with the remaining cherries and bake for 25-30 mins until puffed and golden, and a skewer comes out clean.

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