Spooky madeleines
Prep time: 30 minsTotal time: 
Spooky madeleines
Give shop-bought madeleines a frightful Halloween makeover with our dead-easy ghost and mummy designs
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 200g white cooking chocolate, chopped
- 1 tbsp coconut oil
- 2 x 175g packs of Bonne Maman Madeleines
- edible eye decorations
- black writing icing
Step by step
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Melt the chocolate and coconut oil in a large heatproof bowl, set over a pan of simmering water. Remove from the heat, let cool slightly then spoon half the melted chocolate into a piping bag fitted with a fine nozzle (or snip off a very small opening from a disposable piping bag).
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Unwrap and arrange the madeleines, ridged-side up, on a wire rack set over a lined tray. To create ghosts, dip half the madeleines in the bowl of melted chocolate, letting the excess drip off. To create mummies, pipe a messy crosshatch pattern onto the uncoated madeleines, leaving a space for the eyes. Using a little white chocolate as ‘glue’, secure edible eye decorations in place.
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Set in the fridge for 20-30 minutes. Use black writing icing to make ghost eyes and a mouth on the fully coated madeleines.
