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Ingredients
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- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 tsp orange blossom water or vanilla extract
- 6 oz unsalted butter, melted and cooled to room temperature
- Butter (for greasing the pan)
- 3.5 oz white chocolate, chopped
- Sprinkles (for decoration)
Instructions
- Sift together flour, cocoa powder, baking powder, and salt.
- Whip eggs and sugar on high speed until thick and pale.
- Fold in the sifted dry ingredients in three additions.
- Gently combine melted butter and refrigerate the batter for 1 hour.
- Grease and refrigerate the madeleine pan.
- Preheat oven to 400°F (200°C).
- Fill each mold 3/4 full and bake for about 8 minutes.
- Melt white chocolate and dip cooled madeleines.
- Sprinkle with colorful sprinkles.
Notes
Ensure the eggs are room temperature for optimal aeration.
Avoid overmixing to maintain the batter’s airy texture.
Check melted chocolate frequently to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg