Moderate Madeleines (Cocoa)

Total Time
35mins
Prep 20 mins
Cook 15 mins

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.

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.).

Reviews

(2)
Most Helpful

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.

ladypit August 30, 2004

I've been looking for not-too-sweet baked desserts, and this is my favorite so far! The whipped egg whites give a fluffy, cakey texture, and the chocolate is not overpowering. My brown sugar was lumpy, so I added it to the egg yolks to dissolve, rather than whipping it with the egg whites. These were quick and easy to make, even without a Madeleine pan. I used shortening to grease my cookie sheets and let the cookies cool for a couple minutes, then transferred to a paper-lined rack to cool. The recipe made 14 2-1/2" cookies. They did cook quickly; mine were done in 9 minutes. Thanks for a keeper, Jenny!

MzMombo April 12, 2004

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