Gluten-Free Chocolate Madeleines
Servings: 18 madeleines
Ingredients
- 6 Tbs butter
- 1/2 cup sugar
- 1/2 cup dark chocolate chips
- 1 Tbs instant coffee dissolved in 2 Tbs + 2 tsp warm water
- 1 large egg room temperature
- 116 grams gluten-free flour
- 1/4 tsp baking powder
- 1/4 cup Dutch-processed cocoa powder
Instructions
- Preheat the oven to 325 degrees with the rack in the center.
- Grease one and a half madeleine pans with shortening.
- In a microwave safe bowl, mix butter, sugar, chocolate, espresso together. Heat for 1-2 minutes on low power. Stir the mixture until smooth.
- Allow to cool for 3-4 minutes. Whisk in the egg until thoroughly mixed.
- Stir in the flour and cocoa. Baking powder
- Fill the shell molds with batter until it’s almost full. Do not overfill the cavities.
- Bake for 12 minutes.
- Allow to rest for 5 minutes in the pan.
- Cool on the dish towel for 25 minutes.
- Serve.
Notes
Be sure to check labels for gluten-free.
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