Yields:
1 Serving
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
10 Mins
Total Time:
2 Hr 10 Mins
Welcome back to another lactose free recipe. For this week’s recipe I wanted to do something that was spooky and cute. These Halloween madeleines are chocolate flavored little sponge cakes. Dipped in dark chocolate and covered in vanilla buttercream icing bandages, these mummies are scarily good.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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Add the sugar and eggs to a large bowl.
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Beat for several minutes until the mixture becomes smooth, creamy and pale yellow. Quickly mix in the vanilla.
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Sift the flour, cocoa powder and baking powder into a separate bowl.
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Fold the flour mixture into the egg mixture.
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Add the melted margarine to the batter.
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Fold in the melted margarine.
- Cover the bowl with clingwrap and place in the fridge for 30 minutes to an hour. Chilling the batter helps the madeleines develop that iconic bump.
- Fit a large piping bag with the large Wilton 1A piping tip.
- Preheat your oven to 180°C (350f).
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Transfer the batter into the piping bag and generously spray your baking tin with the canola oil spray.
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Pipe the batter into the molds filling them up ¾ of the way. The best way is to hold the bag vertical close to the tin and squeeze. The other way it to simply pipe a log and use your clean fingers to shape it so that it fits inside. It will be a little big difficult to pipe because of the oil spray. You can use your clean fingers or a spoon to fix any overhang.
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I would recommend not piping the madeleines in the back and forth. After baking you will be able to see the creases in the batter.
- Bake the madeleines for 10 to 13 minutes. Insert a skewer into the centre, if it comes out clean then the madeleines have finished baking.
- Transfer them onto a wire rack to cool down.
- Repeat this process with the remaining batter. Make sure to spray the tin down before you fill it.
- When you have finished baking give the tin a good wash to remove any oil or dried batter.
- In a microwave bowl place a good handful of the dark chocolate. Microwave on low for 20 seconds. Remove the bowl and stir with a metal spoon. If the chocolate hasn’t fully melted, you may need to microwave it further.
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Grab the tin and spoon some dark chocolate into each of the molds. Half a tablespoon is my go to amount.
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Place a madeleine crinkle side down into each of the molds. Place the tin into the fridge until the chocolate has set.
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Gently remove each of the madeleines from the tin. Flip them around and place them bump side down. This makes it much easier to pipe the bandages.
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Fit a piping bag with the coupler and attach the small circle piping tip. Fill the bag with the buttercream icing and grab the eyeballs.
- Place a tiny amount of icing onto the back of each eyeball.
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Place them gently onto the madeleine a little bit higher than dead centre.
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Change the tip to the ribbon piping tip. Hold the tip smooth side facing up. Start at one side of the madeleine. Squeeze and drag a continuous strip of icing over to the other side of the madeleine.
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Keep piping strips all over the madeleine. Changing different directions. Make sure to leave a space in the middle where the eyes are.
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Finish decorating all the madeleines. Clean up any rough edges.
- Congratulations you have now made delicious spooky mummy madeleines.
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Serve, devour and enjoy.
