125g (4oz) butter
50g 2(oz) ground almonds
125g (4oz)?icing sugar
50g (2oz) plain flour
3 large egg whites
Mini choc chips
1. 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.
2. Pour the cooled butterinto the bowl and whisk until evenly combined. Leave the mixture to rest in fridge for 1 hour.
3. Spoon the mixture into the moulds. Place the chocolate chips oven the madeleines 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: https://www.facebook.com/alljoyslovelycooking/