The first time I made madelines I was shocked at how simple it was. Here are these delicate little pastries that you thought you could only find at an upscale bakery when in fact… you can make them in under 60 minutes in your kitchen!
The classic madeline may be bare or have a bit of powdered sugar dusted on top. These below I coated in a variety of melted chocolate flavors including dark, milk and white chocolate, as well as passionfruit and raspberry chocolate. The only tip I’d give in advance for making chocolate-covered madelines would be to ensure you use just a bit of chocolate in each mold. Too much and the ratio between chocolate:cake will be a mouthful!
Ingredients
Method
- Begin whisking the eggs, sugar and vanilla extract on high speed for about 1 minute. The batter should be pale in color and form ribbons when lifting the whisk.
- Meanwhile, melt the additional 1/2 c butter on the stove or in microwave and set aside for now.
- Sift in your flour in three parts until fully combined into the egg mixture. You can use a silicone spatula to fold in the flour completely.
- Add the batter into the melted butter in three parts. Stir together to incorporate throughout this process.
- Let the batter rest in the fridge for at least 30 minutes. Right before you take it out, preheat the oven to 350 degrees.
- In a saucepan, melt 1 tbsp butter and use a pastry brush to coat the madeline pan.
- Bake for 10-15 minutes, and transfer the madelines to a wire rack to cool.
- If making chocolate-covered madelines as shown above, make sure your madeline pan is clean. Melt 1 c chocolate on the stovetop in a double boiler, or in the microwave, and pour a bit into each madeline mold.
- Now, place a madeline cookie into each mold sitting atop the melted chocolate. Let them set on the countertop (for a shiny finish) or, if in a hurry, in the freezer. Remove cookies from the pan, and enjoy!