Chocolate-Apricot Madeleines Recipe

Summary

Servings6Cuisine
CourseMethod
Healthy

Ingredients

 Dried apricots1 Ounce
 Cold water1/4 Cup (16 tbs)
 Boiling water2 Tablespoon
 1 large egg white only
 3 tabletspoond sugar
 1 teaspoon unsweetened Dutch procedded cocoa powder
 All purpose flour1 1/2 Tablespoon

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.
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