CHOCOLATE MADELEINES Nonstick cooking spray 1 egg 1 egg white 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder, preferably Dutch processed 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk 3 tablespoons canola oil 3/4 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon instant coffee granules 1 ounce bittersweet chocolate

Preheat oven to 400°F. Coat madeleine pan with nonstick cooking spray. Dust with flour, tapping out excess; set aside.

In mixing bowl, combine egg and egg white. Set bowl in large pan of hot water to warm; stir occasionally.

Meanwhile, over sheet of waxed paper, sift flour, cocoa, baking powder, baking soda and salt; set aside. In small bowl, combine buttermilk and oil; set aside.

Remove eggs from water; stir in sugar. With electric mixer set on high speed, beat 5 minutes, until mixture is thick, light and ribbon forms when beaters are lifted. Blend in vanilla and coffee granules. With rubber spatula, alternately fold flour mixture and buttermilk mixture into egg mixture, ending with flour.

Drop batter by tablespoonfuls into prepared pan, filling each depression about three-fourths full, using about half of batter. Bake for 12 to 15 minutes, or until tops of madeleines spring back when touched. Immediately loosen cakes from pan; invert onto wire rack to cool. Clean and prepare the pan as above, repeat with the remaining batter.

Melt chocolate and drizzle over the scalloped side of the madeleines.

Makes 2 dozen.

Per serving: About 70 calories, 1 g proteins, 11 g carbohydrates, 2 g fat, 26% calories from fat, 9 mg cholesterol, 70 mg sodium, 0 g fiber.

[Eating Light, Women's Day Special]