Description
Little chocolate chip-studded almond cakes are easy to make and irresistible. A sweet bite that’s perfect any time. Bake these Nutty Chocolate Chip Madeleines today.
Ingredients
Units
Scale
Instructions
- Preheat your oven to 160°C and grease a 12-hole Madeleine tin, then dust with flour. Don’t skip this, or your little cakes will stick.
- Melt 125g butter in a small pan until it foams and starts to smell nutty; this adds amazing flavor. Let it cool slightly.
- In a bowl, whisk together 50g ground almonds, 125g icing sugar, and 50g plain flour.
- In a separate bowl, whisk 3 large egg whites until soft peaks form, then fold them gently into the dry mixture.
- Slowly pour in the cooled butter and fold until it’s all evenly combined. It might look a bit lumpy, don’t worry, that’s normal.
- Cover the batter and chill in the fridge for 1 hour. This helps them puff up perfectly in the oven.
- Spoon the mixture into the prepared moulds, filling each about 3/4 full.
- Gently press a few mini chocolate chips into the top of each.
- Bake for 12–15 minutes, until the edges are lightly golden and spring back when touched.
- Let the madeleines rest in the tin for 2 minutes before transferring to a wire rack to cool.
- Enjoy warm or at room temperature.
Notes
Created, prepared, tried, and tested by Joy
