Chocolate and Almond Madeleines

 


Chocolate and Almond Madeleines

INGREDIENTS

Butter 75 g, unsalted, melted, cooled

Eggs 2 large

Sugar flour 90 g

Cocoa powder 10 g

Baking powder ½ tsp

Almonds 1 tsp, extract

Chocolate 2 tbsp, grated

Salt 1 pinch

Preparation

How to make chocolate and almond madeleines

Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.

Slowly fold in the flour, cocoa, baking powder and salt.

Add the almond extract and chocolate.

Slowly add in the melted butter, gently folding to keep as much air in the mixture as possible.

When mixed cover the bowl and put in the fridge for at least 30 mins

Put a spoon of the mixture into a well buttered Madeleine tray so that each mould is about two thirds full.

Bake in the oven at 190C for around 7 minutes until risen.

Leave the chocolate and almonds madeleines to cool in the tin for 5 minutes and then turn out.


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