Mexican Chocolate Madeleines with Spiced Coffee Glaze – gluten and dairy free

Cinco de Mayo. When Mexicans celebrated their victory over the French (sorta) and young white whippersnappers drink tequila and feel all proud of themselves for making homemade guacamole.

I’ll be reveling tonight with a lovely group of friends over some amazing food and killer cocktails. And to bring a festive offering, this is what I’ve put together. Fluffy, full of flavors and with just enough kick, they’re a tiny sweet treat appropriate for any occasion.

Mexican Chocolate Madeleines

Makes about 48

  • 3/4 cup cocoa powder
  • 1 1/2 cup hot water
  • 1 cup brown rice flour
  • 2/3 cup tapioca or arrowroot starch
  • 1/3 cup millet flour
  • 3/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 4 tsp coffee grounds (I used decaf espresso)
  • 2 tsp chili powder – adjusted to taste
  • 1 tsp cinnamon
  • 2 Tbsp mesquite flour (optional)
  • 1 cup palm sugar
  • 2 extra large eggs, at room temperature
  • 1/3 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 1/4 cup unsweetened almond, rice or soy milk if needed

Preheat oven to 350°. Spray madeleine pan with cooking spray and set aside.

In a small bowl, combine cocoa and hot water. Whisk until smooth.

In a large bowl, combine all dry ingredients, and whisk thoroughly to combine.

Beat eggs lightly and add to chocolate mixture along with vegetable oil and vanilla. Stir to combine.

Add to dry ingredients and stir thoroughly until smooth. If the batter is a tad thick, add milk by the tablespoon until it’s still a bit thick but loose (it should fall lightly off of a spoon but not be liquidy).

Pour into pan and bake for 12 minutes until just firm. Cool in pan for two minutes before removing to cooling rack. Repeat with remaining batter.

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Spiced Coffee Glaze

  • 1/4 cup unsweetened rice, soy or almond milk
  • 1 Tbsp instant coffee
  • 1/4 cup ground spiced Mexican chocolate
  • 1/2 cup powdered sugar
  • 3 Tbsp corn syrup
  • 1 tsp chili powder (more or less to taste)

Combine all ingredients in a small pot over medium heat. Whisk thoroughly while it comes up to a boil, and let boil for about 3 minutes, until it slightly thickens. Cool a tad before lightly dipping tops of madeleines. Put in the fridge to set the glaze before transporting anywhere, and consider topping with crushed nuts, cocoa nibs or cracked hot pepper.

Extra glaze can be poured into a squeeze bottle and used to drizzle if plating.

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4 Comments

  1. Dusty, those look incredibly beautiful. Certainly the best madeleines I’ve ever seen. Delicious. I’d never heard of Cinco de Mayo before this week – shame I didn’t celebrate it with food too!

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