Here’s my second “best by” post. The best by was only 1 day past.
I bought Zeagold liquid (pasteurised) egg whites from Moorhouse Countdown a few weeks ago. I was thrilled.
I’ve done some testing in the past to see if liquid egg whites are as good (or not) than fresh egg whites. And, well, they made fine meringues. But I’ve not been able to source liquid egg whites in these parts. Alastair (the recipient of my impromptu 40th birthday cake) had bought me some while he was on business in Wellington.
My purpose for the egg whites this round was to, finally, try out a Friand recipe that I’d earmarked (on Pinterest) months and months ago.
Really I’d been waiting until Raspberries came into season, but the purchase and impending (and past) best by date won out. I used Sujon frozen Raspberries. In my opinion these are far superior to other brands frozen Raspberries.
I made a confession on the Facebook page yesterday. I don’t like Nutella, nor Peanut Butter. And today’s confession …. I’ve never eaten a Friand.
I rarely go to a café, and when I do I don’t know what I have, but it’s never a Friand, though I spot them and have the usual oogle at what flavours are being served.
I thought Friands were gluten free, but this recipe has a small amount of flour in the mix. I do have another Friand recipe on Pinterest, I’ll make that one too, but I’m not sure if it does or doesn’t have flour.
As for the recipe, you can find it on What Katie Ate (she’s an Irish woman living in Australia).
I had to keep checking the recipe. I couldn’t believe that it was so simple. I’d say you need zero skill, other than being able to read a recipe, measure out ingredients and a steady hand to pour. Okay, so let’s not underestimate the skill that is required, even for a basic recipe, but really, on the grand scheme of things, Friands are a walk in the park. So on that note, I whole heartedly encourage you to try out the recipe.
I made these Saturday and put them away in a Tupperware container. We had one each tonight. Mr Fussy had some left over (now defrosted) raspberries. I forgot I was going to halve the recipe and I tipped too many frozen raspberries out of the bag. But not only did he have extra raspberries, he also had chocolate sauce over the lot.
My MIL and I just had the Friand, which of course allowed me to enjoy the flavour and texture. My MIL has never had a Friand before either. I guess we’ll be having some more at another time. I’ve read Friands freeze well if they’ve been wrapped first, so that’s what I did tonight. There’s 6 more waiting for another chance to become a tasty treat after a meal, or because the freezer is full and I need to clear space for the next big/new/important project. You know how it is.
PS I the rest of the egg white has been packaged up (almost clamouring for space in the freezer) into smaller lots so that I can use it for the gumpaste recipe I’m currently using. Then there’s royal icing which I’m sure to be making soon since it’s almost Christmas and that means cookies! I also used some of the egg whites in the Halloween cake last weekend. The first time I’ve used all egg white rather than whole eggs. I’m so adventurous 😉