These airy chocolaty madeleines are the best you’ll ever taste. And they’re so easy & quick to make!
- 100g Eggs (2 large eggs)
- 100g (1/2 cup) Sugar
- 75g (1/2 cup) All-Purpose Flour
- 25g (1/4 cup) Unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 100g Butter & cubed, and extra for greasing (1/2 cup)
Hazelnuts and Powder Sugar for the decoration
- Whisk together eggs & sugar at high speed for 5-8 minutes until the mixture is thick and pale yellow.
- Meanwhile, melt the butter over low heat. Use about one to two tablespoons to brush the Madeleine pan. Leave the pan in the freezer while you finish preparing the batter.
- To make the brown butter, keep heating the remaining butter on low. It will start to bubble intensely around the edged of the pan. After a couple minutes, the bubbles will subside and the liquid butter will turn golden brown in color and release a fragrant nutty flavor. Immediately transfer it into a clean for it to cool down. You can also skip this step and use melted butter, however the brown butter adds an intense nuttiness that deeply complements the chocolate flavor.
- Sift together flour, cocoa powder and baking powder in a separate bowl until combined.
- Sift the dry ingredients over the egg and sugar mixture and fold the mixture carefully to combine.
- Slowly add the melted butter a little bit at a time to the batter and stir to combine.
- Cover and chill the batter in the fridge for at least 30 minutes.
- Preheat your oven at 220C (430F).
- Transfer one tablespoon and a half of the Madeleine batter into each mould. While baking, the mixture will spread and fill the mould so don’t be tempted to add more batter initially.
- Place a hazelnut in the center of each.
- Immediately bake for 4 minutes at 220C (430F) and for 3 minutes at 190C (375F). You should see the middle rising into the classic dome shape of the Madeleine.
- Once done, immediately transfer them onto a cooling rack.
- You can sift some powder sugar on top or even dip them in chocolate.