Moderate Madeleines (Cocoa)

READY IN: 35mins
Recipe by Jenny Sanders

I got this as a diabetic cookie recipe many years ago from the Toronto Star. Because they are rather soft and cakey, I like to bake them in madeleine pans. They are very good, even if you are not diabetic give them a try. Do not overbake them, or they may be dry.

Top Review by ladypit

Very nice dark chocolate tasting treat. Not very sweet at all; tasted like semi-sweet dark chocolate to me. Not really a kid cookie, but a nice soft madeleine. I made 12 madeleines but my pan only holds 12 and there was only enough batter leftover for maybe 1 more so I didn't make them. These are not for someone who wants a very sweet cookie! but were enjoyed.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat the egg whites until frothy.
  3. Add the salt and beat to soft peaks.
  4. Slowly beat in the brown sugar; beat until stiff.
  5. Beat the egg yolks with the vanilla and fold them in.
  6. Mix the flour, baking powder and cocoa and sift them over the egg whites.
  7. Fold in.
  8. Drop onto very well buttered madeleine forms and bake for about 15 minutes at 350°F.
  9. (Watch them carefully after 10 minutes.).

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