Ingredients Jump to Instructions ↓

  1. Chocolate Madeleines

  2. 1 large egg

  3. 1 large egg white

  4. 1/4 cup unsweetened cocoa powder, preferably Dutch-process

  5. 1 cup all-purpose white flour

  6. 1 1/2 teaspoons baking powder

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1/2 cup buttermilk

  10. 3 tablespoons vegetable oil, preferably canola

  11. 3/4 cup sugar

  12. 1 teaspoon pure vanilla extract

  13. 1 teaspoon instant coffee granules or 2 teaspoons grated orange zest

  14. 1 ounce bittersweet chocolate or confectioners' sugar for decoration

  15. Preheat oven to 400 degrees F. Brush madeleine pan with oil or nonstick cooking spray. Dust with flour, shaking out excess.

  16. Place whole egg and egg white in mixing bowl over a pan of hot

  17. water to warm eggs.

  18. Sift cocoa, flour, baking powder, baking soda and salt in to a

  19. mixing bowl. Combine buttermilk and oil in another small bowl.

  20. Take the egg bowl off the water, add sugar, and beat with an electric

  21. mixer on high speed until the mixture is thickened and pale, about 5 minutes (beaters should leave a ribbon trail when lifted). Blend

  22. in vanilla, and coffee or orange zest. With a rubber spatula,

  23. alternately fold the dry ingredients and the buttermilk mixture

  24. 3 additions of dry ingredients and additions of liquid.

  25. Drop batter by tablespoonfuls into the prepared pan, filling each depression 3/4 full (you will use about 1/2 the batter). Bale for 12 to 15 minutes, or until tops of the madeleines spring back when

  26. touched lightly. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare pan for remaining

  27. batter (or just buy two madeleine pans and get it all done at once).

  28. If decorating with chocolate, melt it in a small bowl over a pan

  29. of barely simmering water. Drizzle over scalloped side of cakes.

  30. Or just dust with confectioners' sugar.

  31. Makes about 2 dozen madeleines.


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