MOCHA MADELEINES

This was my first time making madeleines. They aren't too complicated to make but, you do have to be careful once you put the air into the eggs not to deflate them so that they are airy inside and bouncy.

They're also really fun to decorate and you can dip them in as much or as little chocolate as you'd like. You can also do white chocolate or dark if you prefer.

Ingredients:

1 c. all purpose flour

2/3 c. granulated white sugar

3 large eggs at room temperature

1 tsp. vanilla extract

1/4 tsp salt

1 tblsp. instant coffee powder

1/2 c. unsalted butter, melted

Chocolate Ganache

2 oz semi sweet chocolate chips (or of your choice)

1/4 c heavy cream

Directions:

1. Preheat oven to 350

2. Spray madeleine pan generously with non stick spray. Set aside

3. Place eggs and sugar in a mixing bowl and on your stand mixer, or hand, beat eggs with sugar for 6-7 minutes. Until it doubles in volume and looks pale in color.

4. Add instant coffee, vanilla, salt, and mix to combine.

5. Add flour and melted butter alternately, mixing after each addition. Mix the batter until it looks smooth and well combined.

6. Fill each cavity 3/4 full. Bake at 350 for 9-10 minutes till the edges crisp up a little and center is set.

7. Remove and let sit in pan for a few minutes then use a knife to get them out on a tray to cool completely.

8. Place chocolate chips in a bowl. Heat the cream and pour over it. Let it sit 2-3 minutes and then whisk to combine.

9. Dip the madeleines in the chocolate ganache and decorate with sprinkles if you'd like and let them set completely.

Here is how mine came out:

Comments

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