These tender sponge cakes called Madeleines hail from France. They are distinctive in their little shell shapes. They are light, fluffy and as decadent as you would expect from a French dessert.
Sue of Palatable Pastime invites us to join her on the first Monday of each month baking up some deliciousness based on a theme or ingredient. This month we are baking Madeleines........
Baking Bloggers
Madeleines
- Acorn Madeleines with Cinnamon Sugar from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate & Orange Madeleines from Making Miracles
- Chocolate Madeleines from A Day in the Life on the Farm
- Eggless Rose Madeleines from Magical Ingredients
- Green Chile Cornbread Madeleines from Culinary Adventures with Camilla
- Key Lime Madeleines from Palatable Pastime
- Lemon Madeleines from Sneha's Recipe
- Pistachio Madeleines from Karen's Kitchen Stories
This was my first time making Madeleines. This is because I didn't own a Madeleine pan and I balk at putting another single use item in my kitchen cupboard. So when Sue announced this month's theme for Baking Bloggers, I cursed her under my breath, bit the bullet and ordered up some pans.
I found a recipe for Chocolate Madeleines at Epicurious.com. I made the batter on Tuesday and baked them up on Wednesday morning. I had hoped to serve them as one of the desserts at our Fish Fry on Friday, but the recipe warned that these little cakes are best served on the day they are baked. Knowing this, I instead took them with me and shared them with the volunteers who help me out on Wednesdays.
They were a big hit.
I am wracking my brain trying to figure out what else I could use these pans for.....so far Jello Shots is the best idea I've come up with....I think I will serve those to my volunteers after the last Friday Fish Fry this Lenten Season...we will be celebrating for sure!!!
Yield: 36
Chocolate Madeleines
These tender sponge cakes called Madeleines hail from France. They are distinctive in their little shell shapes. They are light, fluffy and as decadent as you would expect from a French dessert.
Prep time: 15 MinCook time: 7 Mininactive time: 1 HourTotal time: 1 H & 22 M
Ingredients
- 3/4 c. flour
- 1/2 c. baking cocoa
- pinch of salt
- 4 eggs
- 1 c. sugar
- 1 t. vanilla
- 1 1/2 sticks butter, melted and cooled
- extra butter, room temperature, for treating pans
Instructions
- Sift together the flour, cocoa and salt.
- Place eggs, sugar and vanilla in large bowl of stand mixer, fitted with the whisk attachment. Beat until thick and lemon colored. Turn the speed to low and gradually fold in the flour mixture and then the melted butter.
- Generously butter the Madeleine pans and fill each well about 3/4 full. Place into the refrigerator along with any remaining batter in the bowl for at least one hour.
- Bake in a preheated 425* oven for 6-7 minutes, until firm and puffed. Turn out of pans immediately, wipe out pans and allow to cool before buttering and filling with any remaining batter.
Notes:
Recipe adapted from one by Susan Heremann Loomis for Epicurious.
Calories
80.49Fat (grams)
4.80Sat. Fat (grams)
2.80Carbs (grams)
8.29Fiber (grams)
0.29Net carbs
8.00Sugar (grams)
5.61Protein (grams)
1.23Sodium (milligrams)
44.49Cholesterol (grams)
31.64
Madeleine jello shots! There you go! These must have been well received.
ReplyDeleteWe will see come the last Friday of Lent LOL
DeleteThese chocolate madeleine are so..oo good. Love your idea of using the pan to make jello shots.
ReplyDeleteLOL...me too.
DeleteYour cookies are gorgeous! They have that pretty shine on them. And now I am going to obsess over the idea of testing this jello shot theory out with the pan - or maybe at least some fun kid friendly jello jigglers?!
ReplyDeleteCheers Rebekah.
ReplyDeleteThe madeleines look perfect and delicious. Like the idea of using the pan for jello.
ReplyDelete