DARK CHOCOLATE MADELEINES
Makes 12 to15 cookies.
100 gr. butter (or oil if you prefer the cookies to be pareve) 2 eggs
¼ cup (50 gr.) sugar
2 Tbsp. quality honey
80 gr. flour, sifted
20 gr. cocoa powder, sifted
1 tsp. (5 gr.) baking powder
Zest from ¼ orange
Pinch of salt
For pan: Butter-flavor oil spray Sifted flower Frosting:
50 gr. white chocolate ½ tsp. oil
Melt the butter in the microwave by heating for a few seconds at a time. Let butter come to room temperature.
Whip eggs with an eggbeater on high speed. While whipping, gradually add sugar. Add the honey and mix until yellow and fluffy. Remove eggbeater and fold in flour, cocoa powder, baking powder and orange zest. Mix well and add salt and melted butter.
Mix and then cover with plastic wrap. Store in the fridge overnight or at least 12 hours.
Grease a muffin pan and then dust with flour. Fill the muffin papers 2/3 full. Bake in an oven that has been preheated to 180° for 12 to 15 minutes. Remove and let sit for a minute or two before removing madeleine cookies and placing them on a wire rack to cool down. Place the white chocolate and the oil in a bowl and melt by heating a few seconds at a time in the microwave. Transfer to an icing bag and spread thin lines on cookies. Serve immediately or store in an airtight container.
Level of difficulty: Easy.
Time: 15 minutes on first day. 30 minutes on next day. Status: Dairy or Parve.