The prettiest dainty French teacakes! These Chocolate Madeleines are just perfect for your evening tea or dessert! They are so easy to make and will make you feel like a domestic goddess!
Servings: 18madeleines
Calories:
Author: Natasha Minocha
Ingredients
2/3cupAll purpose flour
2tbspCocao powder
1/2tspbaking powder
2eggsAt room temperature
1/2cupPowdered sugarI powder granulated sugar in my coffee grinder
1tspvanilla extract
85gmsButter, melted and cooledI used salted butter.
Chocolate Dip OPTIONAL
1/3cupWhite chocolate, melted
1tbspPistachio, crushed
Instructions
Sift flour, cocoa powder and baking powder together.
Whisk eggs and sugar with an electric hand mixer until pale and thick, aprroximately 3 minutes.
Beat in the vanilla extract. Fold in the sifted dry ingredients. Now gently fold in the melted, cooled butter. Cover the batter and refrigerate for minimum of 3 hours or for up to 2 days.
Preheat oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter.
Place the pan in the oven and immediately lower the temperature to 180C. Bake for 12 -15 minutes or until they are golden and tops are springy to touch. Mine were ready in 14 minutes.
Turn them out on a cooling rack. Cool to room temperature and sprinkle with icing sugar. Serve immediately.
If you're planning to dip the madeleines, cool them completely. Dip half in melted chocolate, place on a parchment lined tray. Sprinkle with crushed pistachios. Refrigerate until the chocolate sets.