Preheat your oven to 180°C (350°F). Generously grease a 12-hole friand pan or muffin tin with butter or cooking spray.

In a small saucepan, melt the butter over low heat. Set it aside to cool slightly while you prepare the dry ingredients.

In a large mixing bowl, sift together the icing sugar and all-purpose flour. Stir in the almond meal, lemon zest, and the finely ground Earl Grey tea leaves until well combined.

In a separate clean bowl, whisk the egg whites until they are frothy and just starting to hold soft peaks (do not whisk to stiff peaks).

Make a well in the center of the dry ingredients. Pour in the whisked egg whites, the melted butter, and the vanilla extract.

Gently fold the mixture together with a spatula or large spoon until just combined. Be careful not to over-mix; the batter should be smooth.

Divide the batter evenly among the 12 holes of the prepared pan, filling each about two-thirds full.

Press two blackberries gently into the top of each friand.

Bake for 20-25 minutes, or until the edges are golden brown and the tops spring back when lightly touched.

Allow the friands to cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely.