Madeleines are light and fun to make!

Prep Time: 15 minutes Cook

Time: 20 minutes

Yield: 12 – 15

INGREDIENTS

3 eggs separated

3 Tbsp melted butter

2 Tbsp honey

1/4 tsp stevia

1 tsp lemon zest from an organic lemon

3/4 cup coconut cream or thick milk 1 tsp baking soda

1/2 tsp salt

1/2 cup coconut flour Chocolate for dipping – 3 ounces

EQUIPMENT

Madeleine molds

2 Bowls

Electric hand mixer

Lemon zester

INSTRUCTIONS

1. Preheat oven to 325 º F

2. Separate the egg yolks and whites into two separate bowls

3. Whip of the whites separately until soft peaks form and put aside

4. In the bowl with the yolks, add the melted butter, honey, and stevia and beat together

5. Add the lemon zest, coconut cream, salt, and baking soda to the yolk bowl and mix

6. Add the coconut flour and mix

7. The batter should be somewhat stiff

8. Fold in the whites for a fluffy batter

9. Grease the Madeleine molds with plenty of butter — By leaving a puddle at the bottom of each mold and grease around the outer edges

10. Fill the molds with about a tablespoon of batter — the batter will expand a little so keep that in mind

11. If you have just one set of molds for 12, divide any extra batter up

12. Bake for 15 – 20 minutes or until lightly browned and cool for 2 minutes in the pan

13. Remove carefully by using a small butter knife to loosen around the edges (the back edge in particular)

14. Place the cookies on a rack to thoroughly cool

INSTRUCTIONS FOR DIPPING

1. Gently melt 3 ounces of your favorite chocolate bar in a small pot on low heat

2. Dip half the Madeleine into it and place on a cookie sheet lined with wax paper

3. Place in refrigerator until set — about 15 minutes (or at room temperature for 40 minutes)