Espresso Madeleines

Preparation time: 15 minutes

Cook time: 10 minutes

Nutrition facts (per serving): 115 cal (3g fat, 11g protein, 3g fiber)

Espresso madeleines are one good option to go for in the desserts. You can also keep them ready and stored and then use it instead of cookies.

Ingredients (12 servings)

3 eggs

3 1/2 ounces caster sugar

2 tablespoon honey

2 tablespoon Dutch cocoa powder, plus extra to dust

1 teaspoon vanilla bean paste

1/4 cup fresh espresso

1 1/4 cups self-rising flour, sifted

3 1/2 ounces unsalted butter, melted

Preparation

In a large bowl, beat and whisk the eggs with sugar and honey using a hand electric beater for 5 minutes until thick and pale. Beat in the cocoa, vanilla, and espresso. Fold through the flour, then fold through melted butter. Cover with plastic wrap and refrigerate this dough for 30 minutes or overnight. At 350 degrees F, preheat your oven. Grease a 12-cup madeleine pan and dust with flour, shaking off any excess. Spoon the batter into the mold until three-quarters full. Bake for 8-10 minutes until the madeleines spring back to the touch. Transfer to a wire rack to cool. Repeat with the remaining batter. Dust with extra cocoa to serve.