Chocolate Chip Madeleines Food

CHOCOLATE CHIP MADELEINES

Chocolate Chip Madeleines image

Provided by Micah Carr-Hill

Categories Cookies Chocolate Dessert Bake Valentine's Day Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24

Number Of Ingredients 6

Ingredients

10 tablespoons unsalted butter, plus extra for greasing
2 tablespoons of your favorite honey
3 extra-large free-range eggs
2/3 cup superfine sugar
1 cup self-rising flour, plus extra for dusting
3 1/2 oz dark (70% cocoa solids) chocolate, chopped into very small pieces

Steps:

Melt the butter and honey in a small saucepan and simmer until syrupy-about 8 minutes. Pour into a bowl and set aside to cool. Don't worry if the mixture splits slightly.
Using an electric stand or hand-held mixer, whisk the eggs and sugar together for around 8 minutes or until the mixture has tripled in volume.
Fold in the flour then the butter mixture and leave until cold. Stir the chopped chocolate into the cake mixture. Rest in the fridge for a couple of hours.
Preheat the oven to 375°F. Butter and flour the madeleine molds. Put a teaspoonful of mixture into each mold and bake for about 15 minutes or until just firm to the touch and golden brown.
Best served warm.

MADELEINES II

Madeleines II image

The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.

Provided by Jenn Hall

Categories World Cuisine Recipes European French

Yield 12

Number Of Ingredients 7

Ingredients

2 eggs
½ teaspoon vanilla extract
½ teaspoon lemon zest
1 cup confectioners' sugar
¾ cup all-purpose flour
¼ teaspoon baking powder
½ cup butter, melted and cooled

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
In a medium bowl beat eggs, vanilla and lemon zest 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.
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. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 16.1 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 76.6 mg, Sugar 9.9 g

CHOCOLATE MADELEINES

Chocolate Madeleines image

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.

Provided by Grace Lynn

Categories Dessert

Time 35m

Yield 36 madeleines

Number Of Ingredients 7

Ingredients

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

Steps:

Sift together the flour, cocoa and salt.
Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
Fold in the flour, then the melted butter.
Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
Refrigerate the filled madeleine pans and the remaining batter for one hour.
Heat oven to 425 degrees.
Bake the madeleines just until they are firm and puffed, about 7 minutes.
Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
The madeleines are best when eaten slightly warm or at room temperature the same day they are made.

Nutrition Facts : Calories 75.6, Fat 4.6, SaturatedFat 2.7, Cholesterol 30.8, Sodium 13.1, Carbohydrate 8.3, Fiber 0.5, Sugar 5.6, Protein 1.2

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