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Recipe Summary

Yield: Makes about 4 small or 2 large cakes

Ingredients

Ingredient Checklist

8 tablespoons (1 stick) unsalted butter

4 large eggs

2/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

Zest of 1 lemon, grated

1 cup sifted all-purpose flour

Chocolate Ganache for Chocolate Glazed Madeleines

White Chocolate Ganache for Chocolate Glazed Madeleines

      Cook's Notes

This recipe should be made 1 batch at a time; do not double.

Gallery

Recipe Summary

Yield: Makes about 4 small or 2 large cakes

Recipe Summary

Yield: Makes about 4 small or 2 large cakes

Recipe Summary

Yield: Makes about 4 small or 2 large cakes

Yield: Makes about 4 small or 2 large cakes

Makes about 4 small or 2 large cakes

Ingredients

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 4 large eggs
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon, grated
  • 1 cup sifted all-purpose flour
  • Chocolate Ganache for Chocolate Glazed Madeleines
  • White Chocolate Ganache for Chocolate Glazed Madeleines

Directions

Heat oven to 350 degrees.

Coat the molds first with vegetable-oil spray, then lightly rub with room-temperature butter. Do not leave any lumps of butter in the indentations of the mold.

Set molds on a baking tray. To keep them level, prop them up with loosely crumpled aluminum foil.

Melt the butter and allow it to cool while proceeding with the recipe.

Using the whisk attachment on an electric mixer, beat together the eggs and sugar until tripled in bulk, 10 to 12 minutes.

Add the salt, vanilla, and lemon zest, mixing thoroughly. Add the flour in 3 batches, very quickly shifting speed from low to high after each addition. Add the melted butter in the same manner.

Using the whisk, scrape sides and bottom of the bowl, carefully blending batter so the butter doesn’t settle to the bottom.

Fill the prepared molds three-quarters full. Bake until golden, about 10 minutes, depending on size of mold. Invert cakes onto wire racks as soon as they are removed from oven. When thoroughly cooled, glaze with Chocolate or White Chocolate Ganache.

      Cook's Notes

This recipe should be made 1 batch at a time; do not double.

Cook’s Notes

This recipe should be made 1 batch at a time; do not double.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Chocolate Glazed Madeleines

  • of Reviews

Reviews:

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All Reviews for Chocolate Glazed Madeleines

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest