Mocha Madeleines with a Touch of Espresso

1. Preheat & Prepare Tin:

   • Preheat your oven to 200°C (180°C fan) or Gas 6.
   • Grease a 12-hole madeleine tin or a 24-hole mini madeleine tin with butter. You can also lightly dust the tin with flour to ensure the madeleines come out easily once baked.

2. Brown the Butter:

   • In a small pan, melt 100g butter over medium heat.
   • Once it’s melted, continue cooking until it turns frothy and golden with a nutty aroma (this is called browned butter). Be careful not to burn it.
   • Remove from the heat and set aside to cool while you prepare the other ingredients.

3. Mix Dry Ingredients:

   • In a large bowl, sift together 85g plain flour and 15g cocoa powder. This ensures there are no lumps and the cocoa powder is evenly distributed.

4. Make the Batter:

   • Stir in the 2 egg yolks, 2 tsp honey, 1 ½ tbsp instant coffee granules, and the cooled melted butter. Mix until fully combined.
   • Add 80g caster sugar and 15g demerara sugar, then stir everything together to form a smooth batter.

5. Whisk Egg Whites:

   • In a separate bowl, whisk the 2 egg whites until stiff peaks form. This will help give the madeleines a light texture.
   • Gently fold the egg whites into the batter using a spatula, being careful not to deflate the whipped whites.

6. Fill the Tin:

   • Spoon the batter into the madeleine tin, filling each cavity about halfway. The batter will rise as it bakes, so don’t overfill.
   • Once filled, place the tin in the fridge and chill for 1 hour. This helps the madeleine batter set and will result in a better rise when baked.

7. Bake:

   • After chilling, bake the madeleines:
     • For mini madeleines (24-hole tin), bake for about 7 minutes.
     • For regular-sized madeleines (12-hole tin), bake for 10-12 minutes or until they are golden around the edges and have risen beautifully.
   • Check doneness by gently pressing the center of a madeleine—if it springs back, they’re done.

8. Cool & Drizzle with Chocolate:

   • Once baked, remove the madeleines from the oven and leave them to cool slightly in the tin for a couple of minutes before transferring them to a wire rack to cool completely.
   • Melt the white chocolate in the microwave using short 20-second bursts, stirring in between to avoid burning.
   • Drizzle the melted 25g white chocolate over the cooled madeleines for a finishing touch.

9. Serve:

   • Once the chocolate has set slightly, your mocha madeleines are ready to enjoy. They’re perfect with a cup of coffee or as an afternoon treat.

Extra Tips:

• Brown Butter: The key to achieving the nutty flavor is to cook the butter until it turns golden brown, so keep an eye on it as it can burn quickly.
• Chill the Batter: This is important for the characteristic madeleine "hump." If you don’t chill the batter, it may not rise properly.
• Make Ahead: The madeleines can be stored in an airtight container for a few days or frozen for longer storage. Just make sure the white chocolate drizzle is fully set before stacking them.