Chocolate-Apricot Madeleines Recipe
Ingredients
| Dried apricots | 1 Ounce (3 Fruits) | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Boiling water | 2 Tablespoon | |
| Egg white | 1 Large | |
| Sugar | 3 Tablespoon | |
| Unsweetened cocoa powder | 1 Teaspoon (Dutch Processed) | |
| All purpose flour | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size
Calories 74 Calories from Fat 1
% Daily Value*
Total Fat 0.18 g0.27%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 63.2 mg2.6%
Total Carbohydrates 14 g4.7%
Dietary Fiber 0.72 g2.9%
Sugars 10.3 g
Protein 5 g9.3%
Vitamin A 3.4% Vitamin C 0.08%
Calcium 0.8% Iron 2.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
