Mandarin & chocolate friands

• 2 mandarins
• 1 1/2 cups pure icing sugar
• 1 1/2 cups almond meal
• 1/2 cup plain flour
• 25g dark cooking chocolate, coarsly grated
• 4 egg whites
• 100g butter, melted and cooled
• 1 tbs icing sugar, extra

1. Preheat oven to 200 degrees lightly grease 12 fraind tins or a meduim 12-hole muffin tin.
2. Finely grate the rind from the mandarins then peel, removing as much of the white pith as possible. Divide into segments and remove any pips. Puree in a small food processor with icing sugar until smooth.
3. Combine almond meal, flour, chocolate and grated rind. Whisk egg whites in a seperate bowl until very frothy but not stiff. Make a well in the centre of the dry ingredients and pour in mandarin puree, egg whites and butter. Mix together with a wooden spoon until just combined.
4. Spoon evenly into tins. Bake for 20 minutes until golden brown. Stand for a few minutes before removing from tin and cooling on a wire rack. When cool, dust with icing sugar.