I used to be put off by making madelines because many recipes call for leaving the batter to rest and I never usually have the time or I am never organised enough. This recipe is quick to rustle up and makes a nice gift too. I’ve paired these mini versions with Caramel Dipping Sauce.
No wait Chocolate Madelines
You will need
- 100g unsalted butter
- 2 large free range eggs, at room temperature
- 60g caster sugar
- 25g runny honey
- 75g plain flour
- 25g cocoa powder
- 50g ground almonds
- Icing sugar for dusting
To make about 36 mini madelines
- Preheat the oven to 190C. If you do not have a silicone baking tray, grease your madeline tray with butter, dust with some flour and set aside.
- Melt the butter then leave to cool.
- Whisk the eggs in a food mixer for a minute so they are well beaten and then add the sugar and honey. Whisk again for 5- 8 minutes – you are aiming for a consistency that leaves a ribbon-like trail.
- Sift the flour and cocoa into the mixture and fold these in gently as you are trying to keep the air in.
- Fold in the ground almonds.
- Pour in the melted butten and gently mix that in too.
- Spoon the mixture into the madeline tray. You need to fill each shell mould about 3/4 full.
- Bake for about 8 minutes – the sponge should keep its shape when gently pressed.
- Turn our onto a wire rack and leave to cool completely. Serve dusted with icing sugar with some chocolate or (salted) caramel dipping sauce.
Salted Caramel Sauce with Chocolate Madelines