Madeleine
These little sponge cakes can come in all different kinds and colours. Madeleines are great little snacks to have with tea or coffee.
Ingredients
For The Madeleines
- ½ cup Butter, Melted and cooled down
- 3 Eggs, Room temperature
- ½ cup Sugar
- 1 tablespoon Honey, Or Maple syrup
- ½ teaspoon Salt
- ½ cup+1tbsp All-purpose flour, Spooned and levelled
- ¼ cup Almond flour
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
For The Chocolate Coating
- 7 ounce Dark chocolate, Chopped
- 1 teaspoon Coconut oil
Instructions
How To Make Madeleines
- Melt the butter either over a double boiler or in the microwave. Put it aside to cool down. Sift all dry ingredients and put them aside.½ cup Butter, ½ cup+1tbsp All-purpose flour, ¼ cup Almond flour, 1 teaspoon Baking powder
- Beat the sugar, eggs, honey, vanilla extract, and salt until well blended, for 2-3 minutes.3 Eggs, ½ cup Sugar, 1 tablespoon Honey, ½ teaspoon Salt
- Remove ¼ cup of the above mixture into a bowl, add the melted butter, and mix well. This will temper the butter and contributes to a higher madeleine hump. Add the butter mixture to the rest of the egg batter and mix well.
- Add the dry ingredients and gently mix. Now it's time to add any additive, such as lemon zest, mini chocolate chips or berries. Cover the batter with cling wrap and place in the fridge for at least an hour or overnight.1 teaspoon Vanilla extract
- Brush the shell pan with melted butter and then dust it with flour. Place the pan in the freezer until the batter is ready.
- Use a spoon to put a small amount of the batter in each shell cavity. Do not fill them up because that will prevent them from having a high hump. It is important not to flatten or smooth out the batter. Just leave it as they drop into the pan.
- In between baking them, keep the batter in the fridge.
- Bake the madeleines in a high oven at 425F for three minutes, then bring the temperature down to 375 and bake for another five minutes. Let them cool down for a few minutes in the pan, then tilt them to the side and let them cool down completely. They are ready when the hump is visible and bounces back to a soft touch.
How To Chocolate Coat Them
- Melt the chocolate and coconut oil over a double boiler, and stir occasionally until well mixed.7 ounce Dark chocolate, 1 teaspoon Coconut oil
- Wash and dry the Madeleine pan. Pour about ½ tablespoon of the melted chocolate into the center of each shell cavity and spread it to the corners with the back of the spoon.
- Place each Madeleine over the chocolate and gently press until the chocolate is visible from around the cake. Put the pan in the fridge for 10 minutes until the chocolate is firm enough. Gently remove the cakes from the pan and serve.
Nutrition
Calories: 142kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 127mgPotassium: 82mgFiber: 1gSugar: 8gVitamin A: 181IUVitamin C: 0.01mgCalcium: 27mgIron: 1mg
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