Chocolate Madeleines
Makes 36
Servings: 36
Equipment
- This is an affiliate link.Stand mixer
Ingredients
- 100g / 3/4 cup flour
- 70g / 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs large
- 200g / 1 cup sugar
- 1 tsp orange blossom water or vanilla
- 185g / 6oz unsalted butter melted and cooled to room temperature
- butter for greasing the pan
- 100g / 3½oz white chocolate
- sprinkles
Instructions
- In a small bowl combine sifted flour, cocoa, baking powder and salt. Melt the butter and set aside to cool.
- In a bowl of stand mixer combine eggs, sugar and the orange blossom water and whip with a balloon whisk on high for 7 minutes until thick, pale yellow and tripled in volume. Add the dry ingredients to the wet ones in three additions, fold in carefully with a spatula taking care not to deflate the batter. Then fold in the melted and cooled butter.
- Cover with cling wrap and refrigerate for 1 hour. Butter the madeleine pan and put it in the refrigerator.
- Preheat the oven to 200C/400F.
- Fill 3/4 of each mold with the batter, do not spread. Bake for 8 minutes. Take the baked madeleines out of the pan, wipe the pan clean and cool. Repeat with the remaining batter.
- Melt chopped white chocolate in a small bowl set over a pot of simmering water over very low heat. Watch it carefully as white chocolate burns quickly. Dip each madeleine into melted white chocolate and sprinkle with the sprinkles immediately before the chocolate is set.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 43mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg