A light, soft, and smooth in texture similar to a sponge cake and wonderful tasty Chocolate Chips Madeleine
What is a Madeleine
The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
- 125g (4oz) butter
- 50g 2(oz) ground almonds
- 125g (4oz) icing sugar
- 50g (2oz) plain flour
- 3 large egg whites
- Mini choc chips
- Preheat oven to 160C.
- Grease and dust with flour 12-hole madeleine mould.
- Heat butter until it foams and starts to smell nutty.
- Then leave to cool.
- Combine the ground almond, icing sugar, and flour in a bowl and whisk into egg whites.
- Pour the cooled butter into the bowl and whisk until evenly combined.
- Leave the mixture to rest in the fridge for 1 hour.
- Spoon the mixture into the moulds.
- Place the chocolate chip oven in the madeleines and carefully press inside the madeleines.
- Bake for 10-15 minutes, transfer to wire rack tool for 2 minutes before serving.
Prepared, tried, and tested by Joy Martin Smyth
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