View Recipe

My Store: Store Details (change)

Chocolate Madeleines

DIRECTIONS

Preheat the oven to 400° F. Spray the Madeleine pan molds with oil and dust with flour, shaking out the excess. Combine the flour, cocoa, baking powder, and baking soda in a mixing bowl, whisk to mix, and set aside. Combine the buttermilk, oil, melted butter, and vanilla in another bowl and set aside.
Combine the egg, egg white, and sugar in an electric mixer. Beat until thick and foamy, starting on medium speed, then high, about 8 minutes in all. When the eggs are ready, the mixture will be pale-yellow and tripled in volume and will fall from a raised whisk in a thick, silky ribbon.
Sift the flour mixture into the egg mixture in three batches, alternately adding the buttermilk mixture and folding gently with a rubber spatula between each addition. Spoon the batter into the prepared molds, filling each 3/4 of the way. Bake the madeleines until cooked, 12 to 15 minutes; when they are done, the tops will spring back when pressed lightly. Let the madeleines cool in the pans for 1 minute, then unmold onto a cake rack.
Let cool completely. Dust the madeleines (the ribbed side) with confectioners' sugar and serve.