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!
All purpose flour
At room temperature
I powder granulated sugar in my coffee grinder
Butter, melted and cooled
I used salted butter.
Chocolate Dip OPTIONAL
White chocolate, melted
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.
Chocolate Madeleines -
-May 9, 2018