Several friends asked me for the recipe for the Friands that I do with the white of the egg when I do pies.
Here is one from http://userealbutter.com/2010/02/21/friands-recipe/:
slightly modified from Donna Hay’s Modern Classics 2
4 oz. (125g) butter, unsalted
1 cup almond meal
1 2/3 cups confectioner’s sugar
3/4 cup flour
1/2 tsp baking powder
5 egg whites
1/2 tsp almond extract (optional)
1/3 cup raspberries, fresh (or any berries)
Preheat oven to 350°F (180°C). Place butter in a saucepan over low heat and cook until
melted and a light golden color. Set aside. Place the almond meal, confectioner’s sugar,
flour, and baking powder in a bowl and whisk to combine. Stir the egg whites into the
dry mix until combined. Pour in the butter and stir until completely combined. Stir in the
almond extract (optional). Grease a dozen 1/2 cup capacity muffin tins or tins of any
type. I like my square tins better (grease more as needed – Donna says ten in her
recipe, but I made 14). Spoon 2 tablespoons of batter into each tin and plop the a few
berries on top. Bake 15-20 minutes or until the tops are golden and spring back when
you touch them. Makes a dozen (or more).
You can find some more information on https://en.wikipedia.org/wiki/Friand.