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Chocolate-Apricot Madeleines Recipe
|Dried apricots||1 Ounce (3 Fruits)|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||2 Tablespoon|
|Egg white||1 Large|
|Unsweetened cocoa powder||1 Teaspoon (Dutch Processed)|
|All purpose flour||1 1⁄2 Tablespoon|
Calories 58 Calories from Fat 2
% Daily Value*
Total Fat 0.18 g0.28%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.4 mg0.4%
Total Carbohydrates 14 g4.6%
Dietary Fiber 0.72 g2.9%
Sugars 10.1 g
Protein 1 g2.5%
Vitamin A 3.4% Vitamin C 0.08%
Calcium 0.5% Iron 2.3%
*Based on a 2000 Calorie diet
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.