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Ingredients for 2 dozen:


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)



Melt the butter slowly allowing it to foam and simmer until fragrant and lightly browned.  Pour into a Pyrex or metal bowl to cool.


Prepare the molds by mixing together 1 tablespoon of flour with 1-1/2 tablespoons melted butter.  Coat 2- 12 Madeleine molds with this mixture and set aside.


Sift the flour and sugar together into a bowl.  Stir in the almonds.


Break up the chocolate into 1/2" pieces in a glass bowl.  Melt in the microwave on high, about 1-1/2 minutes.  Allow to cool to warm.


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 45 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.



Adapted from Simply French, Patricia Wells presents the cuisine of Joel Robuchon.