Espresso madeleines

Name: Espresso madeleines recipe
Yield: 24
Ingredients: 3 eggs, at room temperature; 100g caster sugar; 2 tbs honey; 2 tbs Dutch cocoa powder, plus extra to dust; 1 tsp vanilla-bean paste; 1/4 cup (60ml) fresh espresso or strong instant coffee; 1 1/4 cups (175g) self-raising flour, sifted; 120g unsalted butter, melted

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by Silvia Colloca

Cook and author

Oct 20, 2015

Made for fuss-free morning entertaining, the batter for these madeleines can rest overnight in the fridge so in the morning they will be ready in no time.

3 eggs, at room temperature
100g caster sugar
2 tbs honey
2 tbs Dutch cocoa powder, plus extra to dust
1 tsp vanilla-bean paste
1/4 cup (60ml) fresh espresso or strong instant coffee
1 1/4 cups (175g) self-raising flour, sifted
120g unsalted butter, melted

Method

1.

In a large bowl, beat the eggs, sugar and honey with electric beaters for 5 minutes or until thick and pale.
2.

Beat in cocoa, vanilla and espresso. Fold through flour, then fold through melted butter. Cover with plastic wrap and chill for at least 30 minutes or overnight.
3.

The next day, preheat the oven to 180°C. Grease a 12-hole madeleine pan and dust with flour, shaking off any excess. Spoon batter into moulds until three-quarters full. Bake for 8-10 minutes until madeleines spring back to the touch. Transfer to a wire rack to cool slightly. Repeat with remaining batter. Dust with extra cocoa to serve.