The classic French Madeleine with a twist.

Ronna
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Butter one Madeleine pan.

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  • Sift the flour, cocoa, baking powder and salt together. Set aside.

  • 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.

  • 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.

Nutrition Facts

183 calories; 3.2 g protein; 21.3 g carbohydrates; 119.3 mg cholesterol; 109.7 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2008
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). Read More
(16)

Most helpful critical review

Rating: 3 stars
09/20/2006
I don't know if my madeleine tray is smaller that those used in the US but I actually got 30 out of the mix and had to throw a bit of the batter away!!! I also found them to be a little on the bittersweet side which is fine by me but some people do prefer their chocolate goodies to be sweet rather than bitter. Mine turned out a little bit too much like mini muffins as well. I'm not sure whether that's because I over mixed the ingredients although I did fold the dry ingredients in and only just until they were all blended. Read More
(5)
20 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/01/2008
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). Read More
(16)
Rating: 5 stars
08/28/2006
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! Read More
(12)
Rating: 5 stars
12/06/2006
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. Read More
(11)
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Rating: 5 stars
10/24/2007
I made these for my French manfriend and he absolutely loves them. He's constantly asking me for them now. These have a dark chocolate flavor - not milk chocolate so it's true that they are not too sweet. They are best on their own coming right out of the oven. A day or two later they taste great dunked in coffee. These have become an instant staple in my house. Thank you so much for the recipe!!! Read More
(8)
Rating: 5 stars
05/21/2009
These came out so cute and shiny. They looked great with a bunch of different flavors to make "day at the beach" madeleines. =) Read More
(5)
Rating: 3 stars
09/20/2006
I don't know if my madeleine tray is smaller that those used in the US but I actually got 30 out of the mix and had to throw a bit of the batter away!!! I also found them to be a little on the bittersweet side which is fine by me but some people do prefer their chocolate goodies to be sweet rather than bitter. Mine turned out a little bit too much like mini muffins as well. I'm not sure whether that's because I over mixed the ingredients although I did fold the dry ingredients in and only just until they were all blended. Read More
(5)
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Rating: 5 stars
01/11/2011
Very nice petite cakes! My girlfriend and I love these and i decided to try this recipe for my first attempt. However I think I added too much batter to the molds because the baked over the edges. They taste awesome but i think i need to restrain more when filling the molds. Ooops... Read More
(5)
Rating: 2 stars
05/28/2006
An easy and fast recipe to follow. Unless you like a bittersweet chocolate taste it was OK (rate by my friends who tasted them). A little on the drier side and it could be sweeter in taste. Read More
(4)
Rating: 5 stars
11/11/2010
these are great! they are not too sweet but the powdered sugar on top adds the right amount of sweetness! Read More
(3)