Chocolate Madeleines


  • 1 large egg
  • 1 large egg white
  • 1 cup flour
  • 1/4 cup unsweetened cocoa, preferably Dutch process
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 3 tablespoons canola oil
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 1 ounce bittersweet chocolate, or powdered sugar for decoration


  • Preheat oven to 400F. Spray a madeleine pan with nonstick cooking spray. Dust with flour or cocoa tapping out excess.
  • Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you prepare the remaining ingredients. Stir the eggs occasionally.
  • Sift flour, cocoa, baking powder, baking soda and salt into a bowl; set aside. Combine buttermilk and oil and set aside.
  • Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes (to ribbon stage). Blend in vanilla and coffee. With a rubber spatula, alternately fold the dry ingredients and the buttermilk mixture into the egg mixture, making 3 additions of dry ingredients and 2 additions of liquid.
  • Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-fourths full; you will use about half of the batter. Bake for 12-15 minutes or until the tops of the madeleines spring back when touched lightly. Immediately loosen the cakes from the pan and invert onto a wire rack to cool. Clean pans before adding new batter (or they will stick).
  • Melt the chocolate in a plastic bag in the microwave. Snip a small hole in one corner of the bag and quickly squeeze out lines of chocolate over the cookies.


  • Description:
  • "Beautiful and low-fat...wonderful for a chocolate fix!"
  • Source:
  • "The Eating Well Dessert Cookbook"
  • SERVINGS: 24