1 tablespoon lime zest & juice (zest from 3 limes & juice from 1)
250 g butter
8 medium-sized eggs (at room temperature & you will only need the whites)
2 cups / 300 g icing sugar (powdered/confectioner's sugar)
2/3 cup / 70 g ground almonds
2/3 cup / 110 g rice flour
2/3 cup / 50 g desiccated coconut
½ cup / 75 g icing sugar (powdered/confectioner's sugar)
1 teaspoon lime juice (from ½ a lime)
1 teaspoon / 5 g butter
Icing sugar (powdered/confectioner's sugar) to dust
2 tablespoons / 8 g shredded coconut (or desiccated if that's all you have)
Steps:
For this recipe, you will need a 12-hole standard-sized muffin tin or an oval hole, Friand tin (it will make 9).
Zest 3 limes to get the tablespoon of zest and then juice 1 or 2 of them (depending on how juicy they are) to get the tablespoon of juice. Leaving both aside for now.
In a small saucepan, over a low heat, melt the butter. Leave it in the saucepan and set aside for now.
Preheat the oven to 150°C fan/convection oven or 170°C conventional oven, on bake, with a rack situated in the centre of the oven.
Separate the eggs, placing the whites into a medium-sized bowl.
Lightly whisk the egg whites until they are just frothy. (Just break them up, this shouldn't take longer than 30 seconds).
To the whites, add the lime zest and juice, icing sugar, ground almonds, rice flour and the coconut.
Start whisking it all together whilst pouring in the 'still warm' melted butter and then continue whisking until the batter is smooth and lump-free.
Liberally spray the tin with non-stick cooking spray (including the top).
Pour the batter into a pouring jug and then fill the holes, nearly to the tops.
Check that they all have the same amount of batter in them and if not, take some batter from the fuller ones and add it to the lesser ones.
Place them in the oven and bake them for 30 minutes standard-size or 35 minutes, oval, Friand size or until they are golden brown and the centres spring back when you gently push them in. Also, a sharp knife or skewer inserted into the centres should come out clean and dry.
Leave them in the tin for 10 minutes (if they have overflowed, trim them with a knife).
Check the Friands haven't stuck in the tin. If so, loosen them with a knife and then remove them and place them on a cooling rack.
Zest the lime to get the teaspoon of zest and then juice it to get the tablespoon of juice.
Place the butter in a small bowl and place it in the microwave for ½ a minute or until melted.
Add to the butter, the icing sugar, lime zest and juice and stir it together until it's nicely blended.
Lightly dust the Friands with icing sugar.
Use a small spoon to spoon the glaze over each Friand.
Sprinkle the shredded coconut over the tops.
Keep in an airtight container in the pantry for up to 4 days. To freshen them up a little, warm each one in the microwave for 20 seconds.
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