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Chocolate Madeleines
August 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!

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