what you need
125g fresh or frozen raspberries
185g butter, melted
6 egg whites
1 x 100g packet almond meal
1/2 cup plain flour
1 1/2 cups icing sugar mixture
100g white chocolate, chopped
what to do
Preheat oven to 180°C. Lightly grease 8 x 1/2 cup capacity loaf friand pans.
Crush 1/2 cup (75g) of the raspberries, place in large bowl with butter, egg whites, almond meal, flour, sugar and chocolate, and mix until combined.
Pour evenly among prepared pans. Scatter with remaining raspberries. Bake 25 minutes or until a skewer inserted comes out clean. Stand 5 minutes before turning onto wire rack to cool.
Dust with icing sugar and serve with a little raspberry coulis, if desired.