Tangerine Friands von Food with Style, fertig angerichtet

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Tangerine Friands Recipe

Name: Tangerine Friands Recipe
Cook time: 18 min
Total time: 18 min
Ingredients: 90 g egg white (approx. 3 egg whites); 75 g butter (5 tbsp), for browning; 60 g ground almonds (⅔ cup); 75 g powdered sugar (⅔ cup); 40 g flour (⅓ cup); 1 pinch of salt; 12 canned tangerine segments (well drained, 2 per friand); flaked almonds, lightly toasted; powdered sugar for dusting

Friands are small, moist almond cakes - an evolution of the French financiers, especially popular in Australia and New Zealand.

Amount

Cook Time 18 minutes

Ingredients

90 g egg white (approx. 3 egg whites)
75 g butter (5 tbsp), for browning
60 g ground almonds (⅔ cup)
75 g powdered sugar (⅔ cup)
40 g flour (⅓ cup)
1 pinch of salt
12 canned tangerine segments (well drained, 2 per friand)
flaked almonds, lightly toasted
powdered sugar for dusting

Directions

1
Preheat the oven to 180 °C (350 °F) top/bottom heat. Grease your baking molds well.
2
Melt the butter in a pot and let it brown until it turns golden and smells nutty (beurre noisette). Pass it through a fine sieve to remove any dark particles. Let cool slightly.
3
In a bowl, mix the powdered sugar, ground almonds, flour, and salt.
4
Lightly whisk the egg white with a fork (do not beat stiff) and stir into the dry ingredients.
5
Add the slightly cooled browned butter and mix into a smooth batter.
6
Fill the batter into the molds (about ⅔ full). Gently press 2 well-drained tangerine segments onto each friand.
7
Bake for about 18-22 minutes, until golden and baked through (toothpick test).
8
Let cool slightly, remove from the molds. Sprinkle with lightly toasted flaked almonds and dust with powdered sugar.

Video

Tangerine Friands Questions

How do you know your friands are actually done?

Stick a toothpick into the center - if it comes out clean, you're good to pull them out. The recipe gives you a window of 18 to 22 minutes, so start checking around the 18 minute mark since every oven browns a bit differently. You want them golden on top and firm to the touch, not pale and jiggly in the middle.

Can you use fresh tangerines instead of canned ones?

The recipe calls for canned segments because they're already soft and won't leak too much juice into your batter while baking. If you only have fresh tangerines, just make sure to peel the segments completely, including the thin membrane, and pat them very dry before pressing them onto the batter. Otherwise you risk extra moisture pooling on top and a soggier finish.

How long will your tangerine friands stay good?

Keep them in an airtight container at room temperature and they'll stay nice and moist for a couple of days thanks to all that brown butter. Just wait until they're completely cool before sealing them up, otherwise you'll trap steam and end up with a soggy top. Dust with powdered sugar right before serving instead of ahead of time, since sugar tends to soak in overnight.

Can you prep anything the day before baking?

Yes, you can brown your butter a day ahead, strain it, and store it covered in the fridge - just let it come back to room temperature before mixing it into the batter. You can also toast your flaked almonds in advance and keep them in a sealed container. The full batter itself is best made fresh, though, since the egg white loses a bit of its lift the longer it sits.

What's the most common mistake people make with this batter?

Overworking the egg white is the big one - the recipe specifically tells you to whisk it lightly with a fork, not beat it stiff, so stick to that or your friands can turn dense instead of tender. The other classic slip is skipping the sieve step after browning the butter, which lets those dark toasted bits end up in your batter. Also make sure your tangerine segments are really well drained before pressing them on, or you'll get soggy spots.

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