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Chocolate Madeleines

Chocolate Madeleines

Ronna

The classic French Madeleine with a twist.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.
  2. Sift the flour, cocoa, baking powder and salt together. Set aside.
  3. Cream the butter with the vanilla and the sugar. Add the egg and egg yolks, beating to mix. Stir in the dry ingredients until just combined only, do not over mix. Place rounded teaspoon of batter into the prepared Madeleine shell forms.
  4. Bake at 375 degrees F (190 degrees C) for 12 minutes. Remove from oven and immediately invert onto a wire rack to cool. Once cool sprinkle with confectioners' sugar, if desired.
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Reviews

Maggie!
12
7/1/2008

So Good!! The bake time, however should be lowered to about 9 minutes to avoid a dry cake. Overall, this recipe was just what i was looking for (and the batter was delicious).

Lady Wellington
9
8/28/2006

These turned our rather well and were especially tasty warm. Yes, they have a darker chocolate flavor (cocoa) and less sugar but I like a less sweet product. The powdered sugar on top added a little more sweetness. I was a little concerned when I added the eggs to the butter and sugar as the mixture started to separate and looked more like cottage cheese than creamed butter, eggs and sugar. I tried to fold in the flour and cocoa as is advised in so many Madeleine recipes but it took quite a bit of stirring to get the mixture blended. I thought the batter looked like it needed more flour but as you will see, it did not. I did as the recipe instructed and placed rounded teaspoons of batter in the Madeleine pans (I used Bakers Joy - two short bursts per mold and blotted any huge globs with a paper towel or brush) and it was exactly the right amount of batter. I preheated my oven and checked the temperature with an oven thermometer. I baked the Madeleines for exactly 12 minutes. I turned the pan over and they popped right out on the rack with a little whack. I wish these were low fat because these are a tasty way to get your daily allotment of heart healty cocoa!

KANND86
8
12/6/2006

I made a small batch of these today just to try them. They were very yummy, not too sweet or too chocolately. I expected them to be a light crunchy cookie, but they were actually quite spongy. Hard to describe, but good.