Bittersweet Chocolate Madeleines

Quick look

  • prep 30+min    cook 10 min
  • serves 20


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons Vanilla Sugar (see below)
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter, cut up
  • 1/2 cup confectioners’ sugar
  • 2 1/2 cups granulated sugar
  • 2 vanilla pods, cut into 2 or 3 pieces

    How to make it  About 40 minutes

  • 1

    Sift the flour, baking powder, and salt into a medium bowl. Beat the eggs in a large bowl with an electric mixer at high speed for 3 minutes. Gradually add the granulated and vanilla sugars, beating until the batter falls off the beaters in ribbons. Fold in the dry ingredients.

  • 2

    Melt the chocolate with the butter in a double boiler over barely simmering water. Gently fold in the chocolate mixture. Refrigerate for 30 minutes. Let rest at room temperature for 15 minutes. Preheat the oven to 375°F. Butter two madeleine pans (for 20-24 madeleines). Spoon the batter into the prepared pans.

  • 3

    Bake, one pan at a time, for 10-12 minutes, or until brown and springy to the touch. Cool the madeleines in the pans for 15 minutes. Transfer to racks to cool. Dust with confectioners’ sugar just before serving. Yield: 20-24 cookies.

    How to make vanilla sugar 

  • 1

    Fill a glass jar with the sugar. Add the vanilla pods, seal tightly, and set aside for 7-10 days.

  • 2

    When you open the jar, the sugar will be flavored with vanilla. As the pods have a long aromatic life, just add more sugar as needed. Keeps up to 6 months. Yield: 2 1/2 cups.

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