100g melted butter
2 organic eggs (room temp.)
100g caster sugar
30 ml whole milk
1 teaspoon vanilla extract
100g plain flour
20g cocoa + extra
1 teaspoon baking powder
100g chocolate, to taste
Baking Madeleines is not difficult, the mini monsters can do it almost all by themselves. These little French cakes are quick to prepare and very tasty! They are on our program today because today is Carnival! If you dip the Madeleines in chocolate, they will be extra delicious. Tip: always use room temperature eggs when baking!
How to make French Madeleines
Melt the butter cubes.
Weigh sugar, vanilla and milk, add the eggs.
Allow the butter to cool.
Mix the egg mixture.
Beat the egg mixture for 5 minutes on high speed until thick and frothy
Sift flour, cocoa and baking powder.
Stir it all together.
Fold in the egg mixture.
Preheat the oven to 180°C
Gently fold in the melted butter as well.
Brush the Madeleines baking tin with butter.
Dust the tin with cocoa powder, tap off excess.
Scoop 1 tablespoon batter into each well.
Bake the Madeleines for 8 - 10 minutes.
Let the Madeleines cool in the tin for a few minutes,
Then transfer the cakes to a wire rack.
Melt the chocolate au bain marie.
Spoon it optional in a piping bag.
Or dip the Madeleines halfway in chocolate.
Allow the chocolate to set in 15 - 20 minutes.
Serve the Chocolate Madeleines with tea or coffee