Coconut and sesame madeleines with choc drizzle
Coconut and sesame madeleines are a twist on the classic French cake, featuring a blend of tropical coconut and nutty sesame flavors, finished with a chocolate drizzle.
Cook time 20 min
Prep time 10 min
Ingredients:
2 eggs1 tsp vanilla extract
1/4 cup sugar
2 tbsp dried coconut meat
2 tbsp coconut flour
1 tsp sesame seeds
1 tsp baking powder
1/4 cup butter
Coconut and sesame madeleines with a chocolate drizzle are a delightful twist on the classic French tea cake. The combination of tropical coconut and nutty sesame seeds creates a unique flavor profile, while the chocolate drizzle adds a touch of indulgence. These perfect little treats are ideal for afternoon tea or as a sweet snack to enjoy anytime.
Instructions:
- Preheat your oven to 375°F (190°C). Grease your madeleine pan with butter or non-stick spray to prevent sticking.
- In a medium-sized bowl, sift together the coconut flour and baking powder. Stir in the dried coconut meat and sesame seeds.
- In another bowl, whisk the eggs and sugar together until the mixture becomes light and frothy, about 3-4 minutes. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the egg mixture, stirring gently to combine. Avoid over-mixing to keep the batter light.
- Slowly pour the melted butter into the batter, folding gently until the butter is fully incorporated. The batter should be smooth and slightly thick.
- Spoon the batter into the prepared madeleine pan, filling each mold about three-quarters full. Smooth the tops if necessary to ensure even baking.
- Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the madeleines spring back when gently pressed.
- Remove the madeleines from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
- Once the madeleines have cooled completely, melt some chocolate in a microwave or double boiler. Drizzle the melted chocolate over the madeleines using a spoon or a piping bag.
- Allow the chocolate drizzle to set before serving. Enjoy your delicious Coconut and Sesame Madeleines with Chocolate Drizzle as a delightful treat for any occasion!
Enjoy your delicious, homemade coconut and sesame madeleines with a chocolate drizzle. They are best served fresh, but you can store them in an airtight container for a few days. These madeleines are sure to impress with their unique flavors and elegant appearance. Happy baking!
Coconut and sesame madeleines with choc drizzle FAQ:
Bake the madeleines in a preheated oven at 375°F (190°C) for 10-12 minutes. They should be golden around the edges and spring back when lightly pressed.
Madeleines are done baking when the edges are golden brown and they spring back to touch. You can also check for a slight golden color on top and a firm texture.
Use a standard madeleine pan, which typically has 12 molds. This recipe should fill the molds about three-quarters full without overflowing.
You can substitute coconut flour with almond flour if you need a nut-based option. However, be careful as coconut flour absorbs more moisture; you may need to adjust the wet ingredients slightly.
Store any leftover madeleines in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to one month.
Cooking Tips:
- Ensure your ingredients, especially the eggs and butter, are at room temperature before starting to mix. This helps in achieving a smoother batter.
- Be gentle when folding in the dry ingredients to avoid deflating the batter, resulting in lighter madeleines.
- Chill the batter in the refrigerator for at least 30 minutes before baking. This helps in achieving the classic madeleine hump.
- Use a piping bag to fill the madeleine molds for a cleaner and more even distribution of the batter.
- Do not overbake. Madeleines are done when they are golden around the edges and spring back when touched.
Nutrition Facts
2 ServingsCalories 480kcal
Protein 8g
Carbohydrates 36g
Fiber 3.28g
Sugar 33g
Fat 33g
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