Thursday, March 31, 2011

Chocolate & Lemon Madeleines

70g all-purpose flour
3 1/2 tbsp Dutch-processed cocoa powder, preferably Valrhona
1/2 tsp double-acting baking powder
90g sugar
pinch of salt
grated zest of 1/4 lemon
2 large eggs (at room temperature)
100g unsalted butter (at room temperature)

1) Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bowl and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.

2) Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking. The overnight rest helps the cookies develop their characteristic bump on their backs; if you don't have time for an overnight rest, try to give the batter at least an hour in the refrigerator.

3) When you are ready to bake the cookies, center a rack in the oven and preheat the oven to 425F (220C). Butter a 12-mold madeleine pan, than dust the molds with flour, tapping out the excess.

4) Divide the batter evenly among the madeleine molds. Place the pan in the oven, insert wooden spoon in the door to keep it slightly ajar, and immediately turn the oven temperature down to 350F (180C). Bake the cookies for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the cookies onto a work surface - you may have to rap the madeleine pan against the counter to release the cookies - then transfer them to a rack to cool to room temperature.

Original recipe is from

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