COCOA MADELEINES
We now know that, under certain circumstances, chocolate is good for you (see my article posted on this site under Free Ezine Material). All that's needed are recipes featuring the kind of chocolate that is good for you. Such as this one that I got from www.recipezaar.com. Their recipes are contributed by the public, and I found this in a section headed "Low Calorie Chocolate Recipes." Which sounded great -- but then I found recipe after recipe that started with something like "1 cup of butter." Huh? Come again? What happened, I think, was that people saw the word "chocolate," their eyes glazed over with passion, and they submitted their recipes without noticing the "low calorie" bit. But here is a recipe that really is both low calorie and chocolate, and its reviewers gave it a good rating. If you use the kind of cocoa that is NOT "Dutch processed," its flavanols truly will be good for you.
The recipe was donated by Jenny Sanders. She says, "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."
Ingredients and Method:
2 eggs, separated
1 teaspoon baking powder
1 pinch salt
1/3 cup dark brown sugar
2 teaspoons vanilla
1/4 cup flour
1/4 cup cocoa powder
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.)
Nutrition facts, calculated for 1 madeleine -- recipe makes 16 madeleines:
Calories 37
Calories from Fat 6 (18%)
Total Fat 0.8g (1%)
Saturated Fat 0.3g (1%)
Polyunsat. Fat 0.1g
Monounsat. Fat 0.3g
Cholesterol 23mg (7%)
Sodium 39mg (1%)
Potassium 45mg (1%)
Total Carbohydrate 6.9g (2%)
Dietary Fiber 0.5g (2%)
Protein 1.1g (2%)
One person who reviewed the recipe said, "I've been looking for not-too-sweet baked desserts, and this is my favorite so far! The whipped egg whites give a fluffy, cakey texture, and the chocolate is not overpowering. My brown sugar was lumpy, so I added it to the egg yolks to dissolve, rather than whipping it with the egg whites. These were quick and easy to make, even without a madeleine pan. I used shortening to grease my cookie sheets and let the cookies cool for a couple minutes, then transferred to a paper-lined rack to cool. The recipe made 14 2-1/2" cookies. They did cook quickly; mine were done in 9 minutes. Thanks for a keeper, Jenny!"
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