Chocolate mini-madeleine
Heat the oven to 160-170 ° C
In a saucepan, prepare a brown butter.
To prevent the butter from continuing to cook, put it in a cold container to stop the cooking.
In a bowl, combine the egg, stevia, cocoa powder, vanilla and almond aroma.
Add the brown butter and mix before adding the almond flour / baking powder mixture.
Finally add the almond milk.
Cover the mold with oil or butter. If possible, use a non-stick mold.
Fill the mold with the preparation.
Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.
Ingredients
Directions
Heat the oven to 160-170 ° C
In a saucepan, prepare a brown butter.
To prevent the butter from continuing to cook, put it in a cold container to stop the cooking.
In a bowl, combine the egg, stevia, cocoa powder, vanilla and almond aroma.
Add the brown butter and mix before adding the almond flour / baking powder mixture.
Finally add the almond milk.
Cover the mold with oil or butter. If possible, use a non-stick mold.
Fill the mold with the preparation.
Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.
