February 27, 2017
- Yields: 12 Serves
Uses a Weber Q Ware Fry Pan
Canola spray oil
6 Egg Whites, room temperature
1 1/3 cups Icing Sugar, sifted, plus extra for serving
3/4 cup Plain Flour, sifted
3/4 cup Almond Meal
200 g Unsalted Butter, melted
1 tsp Vanilla Essence
1 can (400g) crushed pineapple in juice, drained
1/2 cup Whole unsalted macadamias
Place the Q fry pan in the Q and preheat on high for 10 minutes.
Add the macadamias and toast them for 3-5 minutes, making sure not to burn them.
Once the macadamias are golden, remove the Q fry pan from the Q using the detachable handle. Set the macadamias aside to cool.
Add a convection tray and trivet using heatproof gloves or tongs.
Set your barbecue to the roast setting.
Finely chop the macadamias or blend in a processor until crushed.
Spray a 12-hole friand tin with the canola oil.
Place the egg whites in a large mixing bowl.
Using electric beaters whisk until firm peaks form.
Add the macadamias, icing sugar, flour, almond meal, butter, essence and pineapple to the egg whites.
Gently fold the mixture until just combined. Spoon the mixture into the prepared tin, making sure to only fill the holes ¾ full to allow the friands to rise.
Bake in the Q for 20-23 minutes or until golden brown and when inserted with a skewer it comes out clean.
Remove the friands from the tin and let cool on a cooling rack. Cook the remaining batter.
Just before serving dust the friands with icing sugar.