Chocolate Madeleine Recipe
Chocolate Madeleines are delightful, especially when dipped in chocolate.
Servings: 24
Calories: 216kcal
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder plus extra for coating the pans
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs room temperature
- ½ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted and cooled plus more for brushing pans
- 6 ounces dark chocolate chopped
Instructions
- Preheat oven to 375ºF (190ºC).
- Brush the Madeleine pan with melted butter or spray liberally with cooking spray then coat the pan cavities with sifted cocoa powder. Turn the pan over and tap out the excess cocoa powder. Repeat this a second time to ensure the madeleines do not stick. Set pan aside.
- Lay out a large piece of parchment paper on your counter.
- Using a sifter or fine-mesh strainer, sift together the flour, cocoa powder, baking powder, and salt.
- Repeat the sifting of these ingredients to ensure they are well blended. To do this, place your sifter or fine-mesh strainer over a large bowl, pick up the parchment paper by the long edges and fold in half over the sifter/strainer, so the dry ingredients are now sifted into the bowl. Set aside
- Add eggs, sugar, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start out on low speed, gradually increasing to medium speed as the ingredients begin to combine.
- Whisk at medium speed for 2 minutes, stopping to scrape the sides and bottom of the bowl with a spatula.
- Turn the mixer to full speed, whisking for 8-10 minutes until the mixture is very light in color and the ribbon stage has been achieved. This means that when you lift the whisk out and form a shape with the batter, the shape remains present for 3 seconds. If you are in doubt about whether or not ribbon stage has been achieved, keep whisking for another minute or two. It’s very difficult to over whisk, so keep going until you’re sure ribbon stage has been achieved.
- Carefully fold in ⅓ of the dry ingredients to the egg/sugar mixture. Once it’s incorporated, fold in half the melted, cooled butter.
- Repeat this by folding in ⅓ of the flour, followed by the second half of the butter and finishing by folding in the final ⅓ of the flour. Don’t overwork the batter, but make sure no flour streaks present in the batter.
- Add the batter to a piping bag or gallon-sized ziplock bag and snip off ½ inch from one corner.
- Pipe the batter into the Madeleine pan, filling each cavity to the top.
- Bake in the preheated oven for 5 minutes if making mini madeleines or 7 minutes if making regular-sized madeleines, rotate the pan and bake for another 5-7 minutes.
- You’ll know they are done if you press down on the madeleines gently and they bounce back.
- Allow to cool in the pan for 5 minutes before gently tipping onto a piece of parchment paper to cool (don’t use wire rack to avoid getting marks on your madeleines).
- If your madeleines seem to be sticking, use an offset spatula to gently ease them out of the pan cavities.
- While your madeleines are cooling, melt the chocolate in the top of a double boiler over simmering water.
- Once chocolate is completely melted, dip the bottom half of the madeleines in the melted chocolate, allowing the excess chocolate to drip back into the bowl then place on parchment paper to allow the chocolate to set.
Notes
- Store madeleines in an airtight container for up to 4 days
Nutrition
Serving: 1serving | Calories: 216kcal | Carbohydrates: 24.1g | Protein: 2.9g | Fat: 12.3g | Saturated Fat: 7.2g | Cholesterol: 51.9mg | Sodium: 63mg | Fiber: 1.3g | Sugar: 14g
