Dark Chocolate Dipped Avocado Madeleines

Our take on madeleines has a healthy-ish twist with the addition of avo and matcha powder
Dark Chocolate Dipped Avocado Madeleines
ITP Images
Dark Chocolate Dipped Avocado Madeleines
September 11, 2019
Level Easy
Preparation Time 15 minutes (plus 2 hours or overnight refrigeration time)
Cooking Time 8 minutes
Serves Makes 16 large madeleines
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


100g spinneysFOOD Organic Avocado, peeled and pitted
1 lime, zested and juiced
1 tbsp spinneysFOOD Honey
2 large eggs, at room temperature
65g spinneysFOOD Extra Fine Caster Sugar
100g cake flour
1 tbsp matcha powder
1 tsp baking powder

To serve

150g dark chocolate, roughly chopped
50g pistachios, chopped


  • 1

    Place the avocado, lime juice, zest and honey in a blender and blitz until completely smooth.

  • 2

    In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until very pale and fluffy. The mixture should leave a trail when you draw a figure 8 in the bowl.

  • 3

    Add the avocado mixture and beat quickly. Remove from the mixer.

  • 4

    Sift in the flour, matcha and baking powder and fold gently to form a smooth batter.

  • 5

    Place the madeleine mix in a piping bag and refrigerate for at least 2 hours, or preferably overnight.

  • 6

    Preheat the oven to 200°C, gas mark 6.

  • 7

    Brush madeleine moulds with melted butter.

  • 8

    Pipe the madeleine mixture into each mould and bake for 6-8 minutes.

  • 9

    While the madeleines bake, melt the chocolate in the microwave in 30-second bursts.

  • 10

    Remove the madeleines from the oven and flip onto a cooling rack.

  • 11

    Dip each madeleine halfway into the melted chocolate and sprinkle with the chopped pistachios.


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