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Wednesday, April 4, 2012


I made these for a Sunday morning treat. But the combination of marshmallows and chocolate, make them perfect for an Easter morning, as part of an Easter brunch, or as an elegant snack after an Easter egg hunt.
They were absolutely delicious, and well worth the little extra time they took to make.


180 grams (13 tablespoons) butter
1 cup flour
1 1/2 cups icing (powdered) sugar
70 grams ground almonds
1/2 cup desiccated coconut
1/2 cup chocolate chunks
20 marshmallows, halved
5 egg whites

Heat oven to 180C (350F).
Lightly grease 12 friand molds (I only have 4, so I used regular muffin tins for the rest).
Melt butter and cool. Sift flour and icing sugar into a bowl. Stir in almonds, coconut, chocolate chunks and marshmallows. Beat egg whites until foamy. Fold into dry ingredients with butter. Spoon mixture into molds (do not over fill) and bake 20 minutes or until golden and set in the center. Serve dusted with icing sugar.
Makes 12

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