Chocolate mini-madeleine

AuthorMaxime
Rating
Yields12 Servings
 100 g almond flour
 40 g butter
 16 g stevia
 5 g baking powder
 50 ml almond milk
 1 egg
 ½ tsp vanilla extract
 ½ tsp almond aroma
 4 tsp unsweetened cocoa powder
 Baking spray or butter for the mold
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1

Heat the oven to 160-170 ° C

2

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.

3

In a bowl, combine the egg, stevia, cocoa powder, vanilla and almond aroma.

4

Add the brown butter and mix before adding the almond flour / baking powder mixture.

5

Finally add the almond milk.

6

Let stand 5 Minutes[/ cooked-timer] while the almond flour soaks up the liquid.

7

Cover the mold with oil or butter. If possible, use a non-stick mold.
Fill the mold with the preparation.

8

Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.

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Ingredients

 100 g almond flour
 40 g butter
 16 g stevia
 5 g baking powder
 50 ml almond milk
 1 egg
 ½ tsp vanilla extract
 ½ tsp almond aroma
 4 tsp unsweetened cocoa powder
 Baking spray or butter for the mold

Directions

1

Heat the oven to 160-170 ° C

2

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.

3

In a bowl, combine the egg, stevia, cocoa powder, vanilla and almond aroma.

4

Add the brown butter and mix before adding the almond flour / baking powder mixture.

5

Finally add the almond milk.

6

Let stand 5 Minutes[/ cooked-timer] while the almond flour soaks up the liquid.

7

Cover the mold with oil or butter. If possible, use a non-stick mold.
Fill the mold with the preparation.

8

Cook 20 Minutes.
Once out of the oven, let stand for a few minutes. If you have problems unmolding the madeleines, use a tablespoon.

Chocolate mini-madeleine

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