Ingredients:
13/16 Cup(s) butter
1 2/3 Cup(s) confectioners' sugar
1/2 Cup(s) + 1t flour
1/2 Cup(s) almonds; finely ground
6 large egg whites
1 Tablespoon(s) lavender honey
5 Ounce(s) bittersweet chocolate; finely chopped |
Directions: Butter and flour madeleine tins.
In a large saucepan, heat the butter over moderately high heat until it
begins to brown and give off a nutty aroma, about 5 minutes.
In the top of a double boiler set over simmering water, melt the chocolate.
Make sure the pan is not touching the water. Remove the pan before all the
chocolate has melted and keep stirring until the pieces have melted.
Sift sugar and flour into a medium bowl and stir in the ground almonds.
In the bowl of an electric mixer, whisk the egg whites until frothy.
Add the almond/flour/sugar mixture and whisk until thoroughly combined.
Whisk in brown butter and honey until blended.
Add the melted chocolate and whisk to blend.
Spoon the batter into the molds, filling them almost to the top.
Refrigerate for an hour to firm the batter.
Preheat oven to 375.
Bake the madeleines about 12-15 minutes until springy to the touch.
Remove from the oven, sharply rap the tins against the surface to loosen
the madeleines. Unmold immediately and transfer to a rack to cool.
Contributor: http://www.frenchfood.about.com/library/blmadchocolate.
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