DESSERT OF THE MONTH

RECIPE JENNIFER BARTOLI PHOTOGRAPHY MAYA VISNYEI FOOD STYLING CLAIRE STUBBS PROP STYLING ANN MARIE FAVOT

Anyone can master the art of making madeleines, those li le French bites of bu er cake delight. We’re ofering up a sophisticated

version made with black sesame seeds and white chocolate to go with your aternoon cup of Earl Grey.

black sesame madeleines

MAKES ABOUT 18 ½ cup black sesame seeds, plus more for sprinkling 2 tbsp liquid honey 3 eggs ½ cup unsalted butter, melted ½ tsp pure vanilla extract ¾ cup all-purpose flour 1/3 cup granulated sugar 1/3 cup ground almonds ¼ tsp salt 75 g good-quality white chocolate, melted

DIRECT IONS

Preheat the oven to 350°F. In a food processor, pulse the sesame seeds with the honey until a smooth paste forms, about 3 minutes; set aside.

In a large bowl, whisk together the eggs, butter and vanilla. In a separate bowl, whisk together the flour, sugar, ground almonds and salt; whisk the flour mixture into the egg mixture just until combined. Place 2 tablespoons of the batter in a small bowl; add 3 tablespoons of the sesame paste and stir until smooth. Stir the mixture back into the batter.

Spoon 1 heaping tablespoon of the batter into each greased madeleine mould. Bake until the edges of the madeleines are golden, about 12 minutes. Using the tip of a knife, gently loosen the madeleines from the pan and invert onto wire racks to cool completely.

Dip each madeleine halfway into the melted chocolate and sprinkle with a few sesame seeds. Refrigerate until the chocolate is set, about 10 minutes; serve.

Black sesame seds are full of ESSENTIAL MINERALS and

are considered to have a ton of health bene ts.