White Chocolate and Coconut Madeleines
Servings 12 madeleines
Ingredients
- 2 Eggs
- 85 g Golden Caster Sugar
- 1 tbsp Runny Honey
- ½ tsp Vanilla Extract
- 100 g Plain Flour
- 1 tsp Baking Powder
- 75 g Unsalted Butter
- 50 g White Chocolate Chips
- 50 g Desiccated Coconut
- 25 g White Chocolate melted
Instructions
- Preheat the oven to 240C/220C fan/gas 7. Grease a Madeleine tin with some butter.
- Whisk the eggs with the sugar, honey, vanilla and salt in a large bowl for 5-8 minutes until very pale and at least doubled in volume, using an electric whisk.
- Sift over and fold in the flour and baking powder, then the melted butter and chocolate chips and half of the desiccated coconut. Cover and chill for an hour or two, or overnight.
- Give the chilled mixture a good stir and fill the moulds by three quarters with a heaped teaspoon.
- Place the cakes in the oven and bake for 4 minutes. Then turn the oven down to 190C/170C fan/gas 5 and continue baking for another 3-5 minutes until domed and risen in the centre, the mixture is set and the edge of each cake is golden
- Run a knife around the edge of each one. Once cooled, dip in some melted white chocolate and the rest of your coconut.