Chocolate Madeleines
Chocolate Madeleines

Chocolate Madeleines Recipe

  

August 6, 2016

Recipe by Chef Jacquie

Madeleines are from the northeast region of France called Lorraine. They are made from a genoise cake batter. Madeleines are incredibly versatile, as they can be flavored with everything from lemon zest to ground nuts. Their size also makes them the perfect treat to pair with a nice cup of espresso or tea after dinner. But, if you ask me, there’s never a bad time for a madeleine!

  • Yields: 3 Dozen Cookies

Ingredients

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa

1 pinch salt

4 large eggs

1 cup sugar

12 Tablespoons butter, melted

Butter for the Madeleine pans

Directions

1Butter the madeleine pans and place in refrigerator to cool.

2In a bowl, sift the flour, cocoa and salt.

3In a large bowl, using an electric mixer, beat the eggs and the sugar until blended.

4Gently fold the flour mixture into the egg mixture until combined.

5Gradually add the cooled melted butter in a steady stream, mixing until completely incorporated.

6Remove pans from refrigerator and spoon in batter, filling 3/4 of the way, and place back in the refrigerator for about one hour.

7When ready to bake pre-heat oven to 425 degrees.

8Bake the Madeleines for 7 minutes.

9Remove Madeleines from the oven and immediately remove them from the pan to avoid sticking. To remove them turn the pan upside down and tap on the counter or hard surface.

10Madeleines are best when eaten slightly warm.

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