Chocolate Madeleines

Ingredients

• 1 large egg
• 1 large egg white
• 1 cup flour
• 1/4 cup unsweetened cocoa, preferably Dutch process
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 3 tablespoons canola oil
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 ounce bittersweet chocolate, or powdered sugar for decoration

Method

• Preheat oven to 400F. Spray a madeleine pan with nonstick cooking spray. Dust with flour or cocoa tapping out excess.
• Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you prepare the remaining ingredients. Stir the eggs occasionally.
• Sift flour, cocoa, baking powder, baking soda and salt into a bowl; set aside. Combine buttermilk and oil and set aside.
• Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes (to ribbon stage). Blend in vanilla and coffee. With a rubber spatula, alternately fold the dry ingredients and the buttermilk mixture into the egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
• Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-fourths full; you will use about half of the batter. Bake for 12-15 minutes or until the tops of the madeleines spring back when touched lightly. Immediately loosen the cakes from the pan and invert onto a wire rack to cool. Clean pans before adding new batter (or they will stick).
• Melt the chocolate in a plastic bag in the microwave. Snip a small hole in one corner of the bag and quickly squeeze out lines of chocolate over the cookies.

Notes

• Description:
• "Beautiful and low-fat...wonderful for a chocolate fix!"
• Source:
• "The Eating Well Dessert Cookbook"
• SERVINGS: 24