Chocolate and Frangelico madeleines
- Preparation and cooking time
- Total time
- Easy
- makes 12
Skip to ingredients
- 80g plain flour1 tbsp removed for dusting
- ½ tsp baking powder
- 20g ground almonds
- 2 tbsp cocoaplus extra for dusting
- 75g golden caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Frangelico
- 90g unsalted butterplus extra for buttering the tin
Nutrition: per serving
- kcal144
- fat9.2g
- saturates0g
- carbs13.4g
- sugars0g
- fibre0.5g
- protein2.3g
- salt0.1g
Method
step 1
Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, frangelico and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.
step 2
Heat the oven to 200C/fan 180C/gas 6. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.
