25-30 pieces | Preparation time 2 hour 20 minutes
200 grams sugar
125 grams flour
75 grams macadamia nuts, ground
10 grams baking powder
pinch of salt
200 grams of butter, melted
100 grams of white chocolate
Grab a big bowl and put the eggs together with the sugar inside. Whisk the sugar and eggs until there is a pale and airy mixture that it increased in volume. Grab another bowl and put together the flour, ground macadamia nuts, salt and baking powder, mix it and put aside. Slowly add the melted butter to the egg-sugar mixture while mixing. Then slowly add half of the flour-macadamia mixture to the egg-sugar mixture, slowly fold the flour into the mixture with a spatula, when all is taken in add the second half of the flour mixture. When it is a smooth mixture, cover the bowl with cling film and put it in the fridge for 2 hours.
Preheat the oven at 190 degrees. Grease the madeleines-mold with butter (sunflower oil or baking spray are also an option). Then grab a teaspoon and put one teaspoon of dough in the mold. Bake the madeleines for 5 minutes, turn the oven off for 1 minute, and back on for another 5 minutes on 160 degrees, until the madeleines are nicely golden-brown. Put the leftover dough in the fridge while the others are in the oven. When they are ready get them from the oven, let them cooldown for a minute and push them out off the mold, then repeat this until the mixture is finished.
Wait with this last step until de madeleines are cooled down a bit. Melt the chocolate Au bain-marie (in a bowl above water almost at boiling point, make sure the bowl is not touching the water). When de chocolate is melted turn off the heat, then it is time to dip the madeleines in the chocolate, after dipping I prefer to put them on a rack or plate to solidify.