Chocolate Madeleines
Delicate French butter cakes with a tender crumb and rich chocolate flavor, baked in iconic shell-shaped molds. These elegant teatime treats are surprisingly simple to make and impressive to serve.
- Total time
- 30 min
- Servings
- 12
- Calories
- 180
- Protein
- 3g
Ingredients
- ½ cup unsalted butter
- 2 whole large eggs
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 2 tablespoons whole milk
Instructions
- 1
Preheat your oven to 375°F (190°C). Brush a 12-cavity madeleine mold with softened butter, making sure to coat every corner and ridge — this ensures the delicate cakes release cleanly and keep their detail. Dust lightly with flour and tap out any excess.
- 2
Melt 0.5 cup (115g) unsalted butter in a small saucepan over medium-low heat, stirring occasionally until completely melted and smooth. Pour into a liquid measuring cup and set aside to cool slightly — it should be warm but not hot to the touch.
- 3
In a medium bowl, whisk together 2 large eggs and 0.5 cup (100g) granulated sugar. Use a balloon whisk and whisk vigorously for about 3 minutes until the mixture becomes pale, thick, and forms a ribbon when you lift the whisk — this aeration creates the light, airy crumb that madeleines are known for.
- 4
In a small bowl, sift together 0.75 cup (90g) all-purpose flour, 3 tablespoons unsweetened cocoa powder, 0.5 teaspoon baking powder, and 0.25 teaspoon fine sea salt. Sifting incorporates air and prevents lumps in the dry ingredients.
- 5
Pour the cooled melted butter into the egg mixture along with 0.5 teaspoon vanilla extract and 2 tablespoons whole milk. Gently fold with a flexible spatula until just combined — do not overmix, as this keeps the batter light.
- 6
Sift the flour-cocoa mixture directly onto the batter in two additions. Fold gently with the spatula after each addition, just until you see no streaks of flour — overworking develops gluten and makes the madeleines tough instead of tender.
- 7
Transfer the batter to a piping bag (or a small zip-top bag with one corner snipped off) and pipe into the prepared madeleine mold, filling each cavity about three-quarters full. Smooth the tops gently with the back of a wet spoon if needed.
- 8
Place the mold on the center oven rack and bake until a toothpick inserted into the thickest madeleine comes out with just a few moist crumbs clinging to it, about 12-14 minutes. The edges should spring back when lightly touched, and you should smell rich chocolate fragrance filling your kitchen.
- 9
Remove the mold from the oven and let cool for 2-3 minutes — the madeleines will firm up slightly but still be warm. Gently turn the mold over onto a wire rack and tap the bottom until all madeleines fall out. Let cool completely before serving. They are best eaten the same day, preferably still slightly warm, with a cup of tea or coffee.
Tools you’ll need
- 12-cavity madeleine mold
- small saucepan
- liquid measuring cup
- medium bowl
- small bowl
- balloon whisk
- fine-mesh sifter
- flexible silicone spatula
- piping bag or zip-top bag
- toothpick
- wire cooling rack
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