How to make
In a large mixing bowl, beat the eggs with the sugar until the mixture becomes pale, fluffy and slightly thickened. This step helps create the soft and airy texture typical of madeleines. Add the vanilla extract and a pinch of salt and mix briefly.
Sift together the flour, cocoa powder and baking powder. Gradually add the dry ingredients to the egg mixture, folding gently with a spatula until everything is incorporated.
Slowly pour in the melted butter in a thin stream while mixing. Continue folding until the batter becomes smooth, glossy and evenly combined.
Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling the batter is important because it helps the madeleines develop their signature small “hump” during baking.
Grease a madeleine baking pan with butter and lightly dust it with flour. Fill each cavity with about 1 tbsp of batter, without spreading it completely.
Bake in a preheated oven at 180°C (350°F) for about 10-12 minutes, until the madeleines rise, develop their characteristic shape and smell beautifully chocolatey.
Allow the madeleines to cool slightly before removing them from the mold. Dust them lightly with powdered sugar if desired.
Chocolate madeleines taste best on the day they are baked. For a more elegant dessert, serve them with melted chocolate, caramel sauce or fresh fruit.
Don't miss our recipe for favorite chocolate muffins, a rich and easy dessert everyone loves. See how to prepare delicious keto madeleines, a low-carb twist on the classic French pastry.
