Place egg whites in a medium bowl and break up the albumen with a fork.

Stir in the butter, almond meal, sifted icing sugar and flour.

Chop the cherries into quarters.

Fold the dry mix into the wet and sprinkle over the white chocolate and cherries.

Spoon mixture into the cupcake liners or friand pan and top with the flaked almonds.

Depending on the size of your friand it will take anywhere from 20 minutes to 40 minutes start checking at 20 minutes, and you’ll be safe.

Leave to cool in the pan for around 5 minutes before turning out onto a wire rack.

Firstly melt your butter. (I chose to use the oven, seeming it’s on and warming up already or you can use the microwave if you like, if you use your TM bowl you'll have to wash the bowl and blade before you continue.) Take it out when melted and leave to cool.

Place almonds, icing sugar and flour in your TM bowl and mill on speed 8-9 for 10 seconds. Set aside.

Add egg whites to the TM bowl and mix on speed 4 for 20 seconds

Add the melted butter back to the TM bowl while the blades are turning on speed 3 this should only take around 5 seconds

At this stage, you can either pour this mix into the dried mix you’ve set aside and gently stir in, just till incorporated

OR

Dump the whole dry mix into the wet ingredients in your TM bowl and stir on reverse speed + 3, 3 seconds

Scrape down the sides add the cherries and white chocolate and repeat on reverse speed + 3, 3 seconds,

Divide batter between the Friand cupcake liners or mould

Top each friand with flaked almonds

Depending on the size of your Friand it will take anywhere from 20 minutes to 40 minutes start checking at 20 minutes, and you’ll be safe.

Remove from oven and allow to cool for 5 mins before placing on a cooling rack.