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Chocolate Madeleines

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Ingredients

Adjust Servings:
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 pinch salt
4 large eggs
1 cup sugar
12 tablespoons unsalted butter, melted and cooled
butter, for buttering the madeleine tins

Nutritional information

75.6
Calories
41 g
Calories From Fat
4.6 g
Total Fat
2.7 g
Saturated Fat
30.8 mg
Cholesterol
13.1 mg
Sodium
8.3 g
Carbs
0.5 g
Dietary Fiber
5.6 g
Sugars
1.2 g
Protein
707g
Serving Size

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Chocolate Madeleines

Features:
    Cuisine:

    Madeleines are good any time, any where. The chocolate version is guaranteed to please! I love to dip mine in coffee or tea. This recipe came from Epicurious.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Madeleines, Madeleines are good any time, any where The chocolate version is guaranteed to please! I love to dip mine in coffee or tea This recipe came from Epicurious , These turned out very good – light, moist and buttery It may have been the cocoa used, but I didn’t think they were so very chocolaty, but that is fine with me They were also extremely easy to make I beat the egg and sugar with an hand electric mixer until very thick The color became quite light, and didn’t really remind me of lemons, but it seemed to work in the end I enjoyed making these, and I’m sure my family will love eating them My molds were a little big – I halved the recipe, and should have gotten 18, but got 12 I also baked them longer I lined the molds with baking paper Thank you very much for sharing this recipe with us


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    Steps

    1
    Done

    Sift Together the Flour, Cocoa and Salt.

    2
    Done

    Place the Eggs and the Sugar in a Large Bowl or the Bowl of an Electric Mixer and Whisk Until Thick and Lemon Colored.

    3
    Done

    Fold in the Flour, Then the Melted Butter.

    4
    Done

    Butter the Madeleine Pans With a Pastry Brush, Then Spoon in the Batter, Filling Each About 3/4 Full.

    5
    Done

    Refrigerate the Filled Madeleine Pans and the Remaining Batter For One Hour.

    6
    Done

    Heat Oven to 425 Degrees.

    7
    Done

    Bake the Madeleines Just Until They Are Firm and Puffed, About 7 Minutes.

    8
    Done

    Turn Them Immediately from the Molds, Wipe Out the Molds, Let Cool and Continue Baking the Madeleines Until All of the Batter Is Used.

    9
    Done

    the Madeleines Are Best When Eaten Slightly Warm or at Room Temperature the Same Day They Are Made.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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