Soft and light when freshly baked, these little treats are traditionally dipped in tea or hot chocolate as if eating them alone wasn’t naughty enough. Best enjoyed straight out of the oven while warm.

RECIPE:

MADELEINE BATTER

• 90g UNSALTED BUTTER

• 15g MAPLE SYRUP (honey would also work well here, or golden syrup)

•  2 WHOLE MEDIUM EGGS

• 75g CASTER SUGAR

• 10g DEMERARA SUGAR

• 2g SALT

•  2.5g BAKING POWDER

• 90g PLAIN FLOUR

• 10g GROUND COFFEE

WHITE CHOCOLATE DECORATION

• 100g WHITE CHOCOLATE

• 1TBSP COCOA POWDER

BEFORE YOU START…

• Preheat your oven to 190c (fan oven, 200c for other, less powerful ovens)

• Either spray liberally with oil or butter and flour your madeleine tray and set aside.

METHOD:

FOR THE MADELEINE BATTER..

Melt together the butter ns syrup in a pan or in a microwave melting on 20 second increments. Once melted LEAVE TO COOL (at room temperature is best, if we cool it in the fridge it is VERY unlikely it will cool at the same rate and what happens if you forget about it and it sets solid? DISASTER). 

While the butter is cooling, mix all ingredients together until the sugar is dissolved.

Sieve together the flour and baking powder ground coffee and fold into the egg mixture with a spatula. Finish by mixing in the now cooled butter. Rest the mixture, for about half an hour in the fridge until firmed up.

Once the mixture is ready, fill your madeleine trays with the mixture, filling each mould by about half and bake until golden. (it should take around 9-10 minutes, VERY QUICK BAKE so don’t run off and do some boring chores now)

TO FINISH: Melt the chocolate over a Bain Marie (I usually don’t my chances with a microwave when melting white chocolate – it’s less forgiving than darker chocolate due to the sugar and fat content). Spread an even layer on the bottom side of the cooked and cooled madeleines. Dust with cocoa powder once set.