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Chocolate-Apricot Madeleines

Fat.Freedom's picture
  Dried apricots 1 Ounce (3 Fruits)
  Cold water 1⁄4 Cup (4 tbs)
  Boiling water 2 Tablespoon
  Egg white 1 Large
  Sugar 3 Tablespoon
  Unsweetened cocoa powder 1 Teaspoon (Dutch Processed)
  All purpose flour 1 1⁄2 Tablespoon

Preheat the oven to 350 degrees.
Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth.
Put the egg white into a mixing bowl and beat until frothy.
Add the sugar and 1 tablespoon of the apricot puree (discard any left over).
Stir in the cocoa powder and flour, mixing until completely blended.
Lightly spray the vegetable oil twice on a madeleine tin, and spread it evenly over the surface of the molds using your fingers.
Scoop 1 tablespoon of batter into each mold.
Bake until the edges of the cakes are golden brown, about 11 minutes.
Place a sheet of baker's parchment on top of a wire rack.
Re-move the tin from the oven, invert, and lightly tap to release the madeleines onto the parchment to cool.
Serve the same day.

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