Melt the butter and allow it to cool.
Whisk the egg whites using an electric whisk, until it reaches the soft peak stage.
Place the dark muscovado sugar and golden syrup in a small bowl, and melt them together in the microwave. Stir until the sugar has dissolved.
Place this mixture in a large bowl, and add the ground ginger, cooled melted butter, ground almonds, plain flour and icing sugar.
Mix together. The mixture will be quite thick and lumpy, but once you add the egg white it will be fine.
Fold in the whisked egg white carefully.
Grease your friand tray (I used a silicone tray), and spoon the mixture into the holes evenly.
Bake at 180 degrees for around 20 minutes, until golden brown and firm in the centre.
Allow to cool slightly, then turn out onto a cooling rack to cool completely.