Chocolate-Apricot Madeleines Recipe
Are you looking for a great Chocolate-apricot Madeleines recipe? Chocolate-apricot Madeleines as a Dessert never fails to impress. This Low Fat recipe of Chocolate-apricot Madeleines is quite good. I hope that this Chocolate-apricot Madeleines recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
1 ounce whole dried apricots (about 3 apricots)
1/4 cup cold water
2 tablespoons boiling water
1 large egg white only
3 tabletspoond sugar
1 teaspoon unsweetened Dutch procedded cocoa powder
1 1/2 tablespoons all purpose flour
Directions
Preheat the oven to 350 degrees.
Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth.
Put the egg white into a mixing bowl and beat until frothy.
Add the sugar and 1 tablespoon of the apricot puree (discard any left over).
Stir in the cocoa powder and flour, mixing until completely blended.
Lightly spray the vegetable oil twice on a madeleine tin, and spread it evenly over the surface of the molds using your fingers.
Scoop 1 tablespoon of batter into each mold.
Bake until the edges of the cakes are golden brown, about 11 minutes.
Place a sheet of baker's parchment on top of a wire rack.
Re-move the tin from the oven, invert, and lightly tap to release the madeleines onto the parchment to cool.
Serve the same day.
Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth.
Put the egg white into a mixing bowl and beat until frothy.
Add the sugar and 1 tablespoon of the apricot puree (discard any left over).
Stir in the cocoa powder and flour, mixing until completely blended.
Lightly spray the vegetable oil twice on a madeleine tin, and spread it evenly over the surface of the molds using your fingers.
Scoop 1 tablespoon of batter into each mold.
Bake until the edges of the cakes are golden brown, about 11 minutes.
Place a sheet of baker's parchment on top of a wire rack.
Re-move the tin from the oven, invert, and lightly tap to release the madeleines onto the parchment to cool.
Serve the same day.
