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Chocolate madeleines

French Chocolate Madeleines

Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes


  • 1 tablespoon melted butter
  • 10 tablespoons unsalted butter
  • 6 ounces dark or bittersweet chocolate, chopped
  • 1 ½ cups powdered sugar
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 6 large egg whites


  • Brush a madeleine baking pan with the melted butter.
  • Put remaining butter and the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water (be sure the water doesn’t touch the bowl). Heat until chocolate and butter are almost melted, 3-5 minutes. Remove from heat and stir together until smooth.
  • Sift powdered sugar, flour, cocoa and salt into a bowl using a mesh strainer.
  • Beat egg whites in a large bowl with an electric mixer or by hand until very frothy, about 2 minutes. Stir in flour mixture until combined. Add chocolate mixture and mix with a spatula until well blended.
  • Portion batter into the pan, filllig each cup with about 1 heaping tablespoon of batter. Chill in the refrigerator one hour. If your pan makes only 12 at a time, chill remaining batter in a bowl and bake in batches.
  • Preheat oven to 375 degrees.
  • Bake about 12 minutes, or until madeleines are springy to touch. Cool in pan 1 minute, then unmold madeleines onto a rack. Serve warm or at room temperature.