Delicious raspberry friand meringue tarts

Makes 6, Prep 25 mins, Cook 23 mins

6 egg whites, at room temperature 175g unsalted butter, melted

and cooled 1½ cups (150g) almond meal 2 tsps finely grated lemon rind 1 cup icing sugar mixture ½ cup self-raising flour 125g punnet fresh raspberries ¼ cup flaked almonds Extra fresh raspberries and

double cream, to serve

MERINGUE 3 egg whites, at room

temperature ¾ cup caster sugar

1 Grease six 12cm loosebase flan tins. Line bases with baking paper. Place on a large oven tray. 2 Whisk egg whites in a large bowl until just frothy. Add butter, almond meal, lemon rind and combined sifted sugar and flour. Gently stir until combined. Stand for 10 minutes. 3 Divide almond mixture evenly among prepared tins. Smooth tops. Divide raspberries over almond mixture. Sprinkle with almonds. 4 Cook in a moderate oven (180C) for about 15 to 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven and stand for 5 minutes. Remove tarts from tins. Cool on a wire rack. 5 To make meringue, beat egg whites in a small bowl of an electric mixer until frothy. With motor operating, gradually add the sugar, beating until sugar is dissolved and meringue is thick and glossy. 6 Place tarts on a large oven tray. Spoon meringue over the top of the tarts. 7 Cook in a very hot oven (220C) for about 2 to 3 minutes, or until meringue is lightly browned. Remove. 8 Serve tarts with extra raspberries and cream.