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Moderate Madeleines (Cocoa)

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“I got this as a diabetic cookie recipe many years ago from the Toronto Star. Because they are rather soft and cakey, I like to bake them in madeleine pans. They are very good, even if you are not diabetic give them a try. Do not overbake them, or they may be dry.”
READY IN:
35mins
YIELD:
16 madeleines
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat the egg whites until frothy.
  3. Add the salt and beat to soft peaks.
  4. Slowly beat in the brown sugar; beat until stiff.
  5. Beat the egg yolks with the vanilla and fold them in.
  6. Mix the flour, baking powder and cocoa and sift them over the egg whites.
  7. Fold in.
  8. Drop onto very well buttered madeleine forms and bake for about 15 minutes at 350°F.
  9. (Watch them carefully after 10 minutes.).

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