Oh so pretty and light. Madelines are lovely french cookies that are excellent with a bit of tea. Maybe you would enjoy them much like Proust did, dipped in your tea? Or maybe you will devour a bunch of them knowing how nearly guilt free these little delights are. I’ve done both…and it really is good times all around. I’ve been told this recipe is gluten free so extra hurray! I hunted everywhere for a madeline pan, afterall they do need to have that cute little shell look to be just right. I eventually found them in a specialty cooking store in Nanaimo. Nanaimo you help make so many dessert dreams come true. *snuzzles* oh and a big high five for those bars. Those are another story though.
- 1/2 cup egg white (I use the carton stuff for this)
- 1/4 cup icing sugar
- 2 tbl melted light butter
- 1 tsp coconut liqueur or rum
- 1 tsp sweetened coconut
- 1 1/2 tsp cocoa powder, unsweetened
- 3 tbl coconut flour
- Spray 12 madeline shells. Preheat oven to 350F
- Whisk the egg whites until they are frothy. Whisk in the sugar, butter, and coconut alcohol.
- Add the flour, coconut, and cocoa.
- Spoon 1 tbl of batter into each shell.
- Bake until solid and cooked, should be a bit spongy, about 11-13 minutes. Cool in the mold for about 1 minute and then remove.
Makes 12 cookies. Each cookie contains 29 calories, 1.3 grams of fat and 1 gram of fibre. These are great with a little glaze brushed on the tops like the ones I took the picture of. That glaze was just a bit of icing sugar mixed with a teaspoon of milk, then brushed on. Very delicious. For those doing weight watchers yes one cookie is about 0 point. Three cookies though is 1 point…total. That is pretty awesome.
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