Choc-dipped vanilla madeleines

• portions: 22 servings
• temps actif: 20 minutes
• temps total: 30 minutes

Ingrédients

125g butter, melted

2 eggs

82 ½ ml caster sugar

1 tsp vanilla extract

165.00 ml plain flour, plus 1 tablespoon extra, for dusting

1/4 teaspoon baking powder

180g white chocolate, melted

40.00 ml sprinkles

Instructions

Preheat oven to 200C/180C fan-forced. Grease 22 holes from two 12-hole madeleine pans with 1 tbsp of the melted butter. Dust with extra flour.

Beat eggs, sugar and vanilla in a small bowl with an electric mixer for about 5 minutes or until thick and creamy.

Sift flour and baking powder twice. Fold into egg mixture with remaining butter. Drop level tablespoons of mixture into prepared pan holes.

Bake madeleines for 10 minutes or until golden and firm to touch. Stand in pans 2 minutes before transferring to a wire rack to cool.

Line a large baking tray with baking paper. Dip madeleines about halfway into chocolate and then scatter with sprinkles. Place on prepared tray. Set madeleines aside until chocolate is set. Serve.