These are hands down my favorite of all the madeleines – they are individual little chocolate cakes with a meltingly moist interior. I already posted the delectable Lemon Madeleines a few weeks ago and check back soon for more madeleine recipes.
13 tablespoons unsalted butter
1/2 cup plus 2 tablespoons unbleached flour, divided
1 – 2/3 cups confectioners’ sugar
1/2 cup unblanched almonds, finely ground
6 large egg whites at room temperature
1 tablespoon mild honey
5 ounces bittersweet chocolate (Lindt Excellence preferred)
With a brush, evenly coat madeleine molds with butter, making sure to get all the indentations. Dust lightly with flour. Shake out excess flour and set aside.
In a saucepan heat the butter over medium-high heat. It will bubble, then foam and finally the solids in the butter will brown and smell nutty. Set aside to cool.
Melt the chocolate in a double boiler (bowl placed over a pot with gently simmering water – make sure bowl and water don’t touch). Stir frequently and remove from heat before all pieces have melted. You can also melt chocolate in microwave: 30 seconds, stir. Repeat in 30 second intervals until most of the chocolate is melted. Set aside to cool.
Sift the flour and sugar together into a bowl. Stir in the ground almonds.
Using the whisk attachment, beat the egg whites in the bowl of an electric mixer until frothy. Add the flour mix and whisk until combined. Pour in the butter, honey, and finally the melted chocolate continuing to mix until blended.
Spoon the Madeleine batter into the prepared molds and refrigerate 25 minutes until firm.
Preheat the oven to 375 degrees. Bake the Madeleines for 12-15 minutes. They should be puffed and firm.
Unmold the cookies immediately onto a cake rack. Shake them loose with a sharp rap on the counter, or pry them loose, if necessary, with a paring knife.
Serve Madeleines warm or at room temperature. Store them airtight up to 2 weeks.
yield: about 24 madeleines
recipe adapted from Simply French: Patricia Wells presents the cuisine of Joel Robuchon