Classic madeleines dipped in pink chocolate
Classic madeleines dipped in pink chocolate
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
2 eggs
2 ml vanilla essence
a pinch of salt
80 ml white sugar
125 ml flour
12,5 ml lemon zest, finely grated
60 ml butter, melted and cooled to room temperature
extra sugar, to sprinkle
150 g white chocolate
a few drops pink food coloring and decorations of your choice
Directions
- Preheat your oven to 190 °C and grease a madeleine pan with butter.
- Place the eggs, vanilla essence and salt in your stand mixer and beat at a high speed until light and fluffy.
- Whilst beating continuously, add the sugar little by little. Keep beating until thick (about 5 to 10 minutes).
- Sift the flour and fold it into the egg mixture. Do it gradually and use a metal spoon to fold the flour in – do not beat in the stand mixer.
- Add the lemon zest and then pour the cooled butter around the edges of your mixing bowl containing your batter. Fold the zest and butter in quickly but carefully until just mixed in.
- Spoon the mixture into the prepared pan (don’t overfill). Bake 14-17 minutes or until golden brown and well risen.
- Place on a wire rack to cool and sprinkle immediately with the extra sugar.
- Melt the chocolate carefully in the microwave or over hot water. Add a few drops of food coloring until the desired pinkness is achieved. Dip one half of the madeleines into the chocolate and decorate with some pretty things (like colored sugar or sugar flowers).
- Madeleines are at their most delicious on the day they are made. Leftover madeleines taste lovely the next day dipped into tea or coffee.
