Thursday, April 22, 2010

Chocolate Madeleines

A while back I made madeleines which I absolutely loved. I've been wanting to go back to the recipe and try some flavor variations, but I haven't had a chance to until now. I was baking some goods this weekend to bring to my aunt, and I thought madeleines would make a nice treat. I chose to make chocolate madeleines.

The last time I made these madeleines, the first couple of batches, the cookies had a lot of holes in them, which I know is often present in homemade madeleines, but they bothered me. So after playing around a little, I managed to bake some with minimal holes. This time when I was making them, I don't remember what it was that I did the last time. I think it had something to do with not overmixing the batter and also not greasing the pan before putting in the cookie batter. (I think I mixed the batter too long this time and I did grease the pans beforehand.)

So my cookies had the little holes in it because I didn't have time to figure out what to do with the batter to have smoother looking cookies. Also I made mini madeleines, and I've found that when you making mini versions, the holes tend to be a lot more noticeable since the surface area of the cookie is so small. Next time I'll remember to not grease my non-stick pan and not to over mix.  In any case, the cookies still tasted great.

Chocolate Madeleines (original recipe adapted from allrecipes)

Yields: 24 regular madeleines or 48 mini ones

Ingredients

  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, melted and cooled
  • 3 1/2 tablespoons natural cocoa powder

Directions


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a medium bowl beat eggs, vanilla with an electric
    mixer on high speed for 5 minutes. Gradually beat in the confectioners'
    sugar. Beat for 5 to 7 minutes or until thick and satiny.

  3. Sift together the flour and baking powder. Sift one-fourth of the flour
    mixture over the egg mixture, gently fold in. Fold in the remaining
    flour by fourths. Add in the cocoa powder and mix. Then fold in the melted and cooled butter. Spoon
    batter into the prepared molds, filling 3/4 full.

  4. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Cool in molds on a rack for
    1 minute. Loosen cookies with a knife. Invert cookies onto a rack and
    cool.

 

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