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These turned out very good - light, moist and buttery. It may have been the cocoa I used, but I didn't think they were so very chocolaty, but that is fine with me. They were also extremely easy to make. I beat the egg and sugar with an hand electric mixer until very thick. The color became quite light, and didn't really remind me of lemons, but it seemed to work in the end. I enjoyed making these, and I'm sure my family will love eating them. My molds were a little big - I halved the recipe, and should have gotten 18, but got 12. I also baked them longer. I lined the molds with baking paper. Thank you very much for sharing this recipe with us.

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mianbao February 27, 2013

My daughter was doing a report on France so we made these as a little extra something... (brownie points! LOL) The batter was a snap to put together, baking them was a long process but sooo worth it!! I did make them in a mini madeleine pan and baked them for about 4-5 mins. Thanks for posting!

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my3beachbabes September 24, 2008
Chocolate Madeleines