Serves 18*
INGREDIENTS
150g butter, plus a tiny bit extra to grease tins
2 tbsp skim milk powder
3 eggs
100g caster sugar
50g Milo
80g plain flour, plus a tiny bit extra to flour tins
80g almond meal
2 x Dollar Sweets Chocolate Melts (white) to decorate
METHOD
Melt 150g butter in a heavy-based saucepan over medium heat. Watch very carefully, as soon as you see the butter becoming a medium golden colour, add skim milk powder, stir into the butter and cook for a further 1-2 mins or until the liquid becomes a deep golden colour. Remove from the heat immediately and pour the butter and milk solids (they will look like breadcrumbs - this is OK!) into a bowl to cool completely.
Combine eggs and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick (about 7-8 mins of whisking). Fold through the Milo, flour, almond meal and a generous pinch of salt, then pour in the cooled butter and solids and mix until just combined. Cover and refrigerate for an hour to allow batter to thicken.
Preheat oven to 180ºC (160ºC fan). Brush melted butter into 18 madeleine tin holes. Dust with flour then turn over a sink and tap gently to remove any excess flour.
Divide mixture between tins (about 1 tbsp in the centre of each hole) and bake for 12-15 mins until springy in the centre. Immediately turn out madeleines onto a cooling rack.
Thoroughly clean the madeleine tins and dry, cool completely.
Melt the Dollar Sweets Chocolate Melts according to packet instructions. One at a time, spoon a tablespoon of melted chocolate into each madeleine tin hole, then place a madeleine on top, ensuring the shell design side is facing into the chocolate. Gently press the madeleine down into the melted chocolate until the chocolate comes up evenly on all sides. Repeat with remaining chocolate and madeleines. Refrigerate for 30 mins and then gently slide the chocolate madeleines out to serve.
*Servings may vary depending on the size and style of your madeleine tin.
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