Chocolate Madeleines

Chocolate Madeleines
Yield: 24 madeleins Prep 10 mins Bake 375°F 10 mins


  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2/3 cup sugar
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons dark or golden rum
  • 1 teaspoon vanilla extract
  • 2 teaspoons powdered sugar

Make It

1. Heat oven to 375 degrees F. Coat 24 indentations in madeleine pans (see Note) with nonstick cooking spray.

2. Into medium-size bowl, sift together flour, cocoa, cornstarch, baking powder and salt. In large bowl, with electric mixer, beat together butter and sugar until smooth and creamy, about 2 minutes. Beat in eggs, yolks, rum and vanilla 1 minute or until blended. On low speed, beat in flour mixture just until combined.

3. Spoon slightly rounded tablespoon batter into each indentation.

4. Bake in 375 degrees F oven 10 minutes or until toothpick inserted in centers comes out clean. Let madeleines cool in pans on rack 5 minutes. Remove madeleines from pan to rack; let cool. Dust with sugar before serving.


  • Madeleine pans available from Bridge Kitchenware, 800-274-3435 or

Nutrition Facts

Amount Per Serving: cal. (kcal): 86, Fat, total (g): 5, chol. (mg): 55, sat. fat (g): 3, carb. (g): 9, fiber (g): 1, pro. (g): 2, sodium (mg): 37, Percent Daily Values are based on a 2,000 calorie diet.