Chocolate madeleines

For 60 madeleines, you will need:

• 1 175 g Noisette butter
• 2 150 g dark chocolate
• 3 200 g icing sugar
• 4 80 g flour
• 5 80 g ground almonds
• 6 6 egg whites
• 7 1 tablespoon honey
• Total weight: 880 grams

Times:

Step by step recipe

1	Melt 150 g dark chocolate broken in pieces in a bain-marie then leave to cool.
2	Sieve together 200 g icing sugar and 80 g flour.
3	Add 80 g ground almonds and mix.
4	Beat 6 egg whites about one minute, just until they become slightly frothy, not like for meringue.
5	Add the mix of flour, sugar and almonds to the beaten egg-whites, beat again to mix. Add 175 g Noisette butter and beat again to mix thoroughly.
6	Add melted chocolate, 1 tablespoon honey, and beat again to mix thoroughly. Refrigerate mixture for 30 minutes.
7	Pour mixture into moulds, using a forcing bag (easier) or a tablespoon, then put back in fridge for 30 minutes.
8	Preheat oven to 150°C ou 302°F and cook for about 20 minutes. Turn out onto a wire rack to cool. Serve at room temperature (not too warm).