Maida Heatter's Chocolate Madeleines
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup sifted flour
- ½cup unsweetened cocoa powder, preferably Dutch
- 2teaspoons powdered instant coffee
- 1teaspoon baking powder
- ⅛teaspoon salt, if desired
- ¼pound sweet butter, plus butter for greasing pans
- 1teaspoon pure vanilla extract
- 2teaspoons dark rum or Cognac
- ½cup granulated sugar
- 2large eggs, plus 4 egg yolks
- Confectioners' sugar
Nutritional analysis per serving (8 servings)
245 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 5 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Step 2
Preheat the oven to 375 degrees.
- Step 3
Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Step 4
Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Step 5
Place the ¼ pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Step 6
Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Step 7
Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners' sugar.
Private Notes
Comments
In place of the cognac, I used equal parts dark rum and Kahula. Superb.
One rounded teaspoon of batter will not rise enough to fill even half of a standard madeleine cavity. It says it will spread on its own. I disagree. The batter is quite thick and heavy. The mixing method is different from many (albeit, not all) recipes. In many, I have found, you beat the eggs and sugar until the mixture becomes thick. Then, add flour mixture, and last, melted butter. The end result is a thick, but soft batter which expands much more. The taste is okay, they aren’t pretty.
Making these tonight and I'm getting the hump in the middle and they aren't filling the molds, ugh! Next batch will put more and see what happens.
Used Dutch cocoa. 1 teaspoon wasn’t enough for my pan (elongated shape). It didn’t spread until it got into the oven, where they got a nice bump. However the batter didn’t extend through the entire elongated shape. This would work for some of the vintage style pans I’ve seen. Accidentally used half the sugar and it is too grown up. Hoping to rescue them with some icing.