COCONUT MADELEINES
Prep Time15 Min
Cook Time12 Min
Bake Time45 Min
Serves16
Ingredients
- 2 whole eggs, room temperature
- ½ cup (100 g) sugar
- 1 tsp (5 g) vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ tsp (2 g) baking powder
- ¼ tsp (1 g) salt
- ½ cup (115 g) melted unsalted butter
- ½ cup (45 g) desiccated coconut
- 1 tsp (5 g) Egnite Essence Coconut
Colors Chosen Varying
Keep tones pale to let the coconut shine.
- 1 drop Egnite Color Natural Cream
- 1 drop Egnite Color Toasted
Instructions
- 1Preheat oven to 375°F and butter a madeleine pan.
- 2Whisk eggs, sugar, and vanilla until pale and frothy.
- 3Sift flour, baking powder, and salt and fold into the egg mixture.
- 4Stir in melted butter, coconut, and Egnite Essence Coconut.
- 5Rest the batter in the fridge for 30 minutes.
- 6Spoon batter into each mould, about ¾ full.
- 7Bake 10–12 minutes until the humps rise and edges brown.
- 8Unmould immediately and cool on a wire rack.
- 9Dust with icing sugar or dip in white chocolate before serving.