- STEP 1
Heat the oven to 180 Degrees C fan and butter a Madeline tin with a little melted butter. Heat the butter on a medium heat until frothy, smells nutts and has coloured. Leave to cool.
- STEP 2
Sift the flour and cocoa and mix in the yolks, honey, sugar and coffee and the cooled butter. Whisk the egg whites until stiff peaks and fold into the mix.
- STEP 3
Spoon into the tin filling it halfway into each mould and rest in the fridge for an hour. Bake for 7 mins for a mini tin and 10-12 mins for a larger tin. Leave to cool.
- STEP 4
Melt the white chocolate in the microwave, mixing halfway through so that it doesn't burn. Drizzle over the bottom half of the madeleines.