May 23, 2021
"From our weekday newspaper The west Australian. Times are estimated."
- Serving Size: 1 (39.1 g)
- Calories 124.3
- Total Fat - 8.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 91.6 mg
- Sodium - 47.6 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0.7 g
- Sugars - 5.6 g
- Protein - 3.4 g
- Calcium - 31.5 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 180C/160C fan forced.
Grease twelve 40 ml madeleine pans with melted butter and dust with flour and shake out excess.
Use electric beaters to beat the sugar, rind and egg in a bowl for 2 minutes or until pale and creamy.
Sift over flour and baking powder and drizzle butter down the edge of the bowl into orange mixture and use a spatula to fold until just combined.
Transfer half the batter to a separate bowl and sift over the cocoa powder and stir until just combined and then spoon the cocoa mixture into one end of the madeleine pans and tilt the pan slightly and rest edge on a chopping board to allow the mixture to sit on an angle.
Spoon the remaining mixture into the pan and bake for 8-10 minutes or until madeleines spring back when lightly pressed in the centre and then let them to cool in the pan slightly before transferring to a wire rack to cool completely.
Dust with icing sugar and drizzle with chocolate.
NOTE - If you don’t have madeleine pans, use round-bottom patty pans.
Tips & Variations
No special items needed.