Chocolate Madeleines
Soft pillowy mini cakes of flavor await you from the very first bite. A chocolate version because the love of chocolate runs deep here! The reason these mini cakes are so appealing for us is because they look like little sea shells. Shells remind us of the beach, our families “happy place”. If the regions where these cookies originated in France have beaches, we’d be even more smitten with their cuteness!
To go with the shell theme, adding a sprinkle of coconut and kosher sea salt seemed the obvious thing to do. Don’t like coconut, try some finely chopped pistachios instead, which would also add a lovely texture. These little cakes of deliciousness do take a bit more time to make then your standard cupcake, but the wow factor and texture are worth the effort
Ingredients
madeleines
- .5 cup.5 cup.5 cup Salted Butter, can sub ghee
- 4 oz4 oz4 oz Dark Chocolate, roughly chopped
- .75 cup.75 cup.75 cup Maple Sugar, can sub granulated sugar
- 3 whole3 whole3 whole Eggs, room temperature
- .75 cup.75 cup.75 cup Cassava Flour
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder
- .5 tsp.5 tsp.5 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
chocolate coating
- 5 oz5 oz5 oz Dark Chocolate, roughly chopped
- 2 Tbsp2 Tbsp2 Tbsp shredded Coconut, finely shredded, unsweetened
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 385°
- Melt butter and cool slightly. In a separate pan, melt chocolate, cool slightly.
- In a medium bowl, add sugar and eggs. Whip until lighter in color, 3-4 minutes.
- Sift dry ingredients into the whipped egg/sugar mixture in 3 intervals. Mix slowly after each addition until well combined.
- Add vanilla and butter to melted chocolate, whisk to combine and pour into the egg mixture down the side of the bowl, mix slowly, until all chocolate is added. Fully combine.
- Brush madeleine pan(s) with melted butter (use residual butter in the pan it was melted in) – fill each madeleine shell with a heaping tablespoon of batter. You should get 18-20 cookies.
- Place pans in the oven and bake for 3 minutes at 385° then REDUCE OVEN TEMP to 350° and bake for 7-9 minutes or until center springs back when lightly touched.
- Remove from the oven and turn out onto a cooling rack. If you only have one pan, repeat with remaining batter, this time spreading out the batter slightly as it tends to thicken up as the first batch cooks.
- Once cookies are cooled – prepare chocolate coating by melting chocolate, cool slightly then dip scalloped edge of cookie and place on cooling rack. Once slightly set, sprinkle with coconut if using.
Notes
You will need a Madeleine pan, which are found online most easily, as most store don't typically carry them. They are a fun pan and gratefully don't take much room to store!
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About This Recipe
Show nutritional information
Baked Goods Cookies FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 86 |
Fat: | 5 g |
Carbohydrates: | 11 g |
Protein: | 0 g |
Cholesterol: | 13 g |
Sodium: | 78 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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