Thursday, March 19, 2015

Almond Glazed Chocolate Madeleines

Until I was gifted with a madeleine tray, I never imagined I would make my own batch of these fancy miniature cakes. These Almond Glazed Chocolate Madeleines took some experimentation in their making,  but thankfully the process yielded that worthwhile spongy finish. If you're looking for another coffee companion, perhaps a light almond glaze around chocolate purity is just what you need! Enjoy!!

Prep Time: ~30 min
Servings: 24 cookies

1/2 Cup Butter, unsalted
4oz Baker’s Chocolate 100% cacao
3 Eggs
1 1/2 Tsp Vanilla Extract
1/4 Tsp Salt
3/4 Cup Granulated Sugar
1 Cup All Purpose Flour

2/3 Cup Powdered Sugar
1 1/2 Tbsp Milk, nonfat
1 Tsp Almond Extract

Preheat oven to 375 degrees.

Madeleines - Melt the butter and chocolate until smooth; remove from heat to slightly cool. Lightly butter and flour the madeleine molds. In a large mixing bowl, beat the eggs, vanilla, and salt with the sugar until thickened. Sift the flour into mixture, folding until well-integrated. Fold in the melted chocolate until evenly-integrated. Spoon batter into the molds (cakes will flatten into the mold while baking). Bake at 375 degrees for 14-16 minutes, or until a inserted knife comes out clean. Set aside to cool.

Glaze - In a small bowl, combine the powdered sugar with the milk and almond extract until smooth. Dip the cooled shell-shaped top of the cakes into the glaze. Remove to a plate to set before serving. Note - As an alternative to glaze, simply sprinkle powdered sugar on the cooled dessert.

Nutrition Info (1 serving): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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