Mocha Madeleines
October 4th, 2010
I love madeleines, they are absolutely adorable and perfect for any occasion. I made these madeleines for Eid Al-Fitr, my cousin (7 years old) loved them, and I hope you will, too :)
Let’s make Mocha Madeleines:
Grease and flour twenty-four 3-in. madeleine molds; set aside.
1, 2. Beat eggs, coffee crystals, and vanilla in a medium bowl with an electric mixer on high speed for 5 minutes.
3. Gradually beat in the 1 cup powdered sugar.
4. Beat for 5 to 7 minutes more or until thick and satiny.
5. Stir together flour, cocoa powder, and baking soda.
6. Sift one-fourth of the flour mixture over the egg mixture.
7. Gently fold in.
8. Fold in remaining flour by fourths.
9, 10. Fold in melted butter or margarine.
11. Spoon into prepared molds, filling three-fourths full.
12. Bake in a 375 °F (190 °C) oven for 10 to 12 minutes or till tops spring back when lightly touched. Cool in molds on a wire rack for 1 minute. Loosen cookies onto rack, molded side up, and cool.
13. Sift powdered sugar over tops, if desired. Store in freezer.
Mocha Madeleines
From: BGH Christmas Cookies 1994 / Servings: 24
PDF Text Only / Print With Images
| 2 eggs
1 tsp instant coffee crystals 1/2 tsp vanilla 1 cup sifted powdered sugar 1/2 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/8 tsp baking soda 1/2 cup butter or margarine, Powdered sugar, optional |
Grease and flour twenty-four 3-in. madeleine molds; set aside.
Beat eggs, coffee crystals, and vanilla in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in the 1 cup powdered sugar. Beat for 5 to 7 minutes more or until thick and satiny. Stir together flour, cocoa powder, and baking soda. Sift one-fourth of the flour mixture over the egg mixture. Gently fold in. Fold in remaining flour by fourths. Fold in melted butter or margarine. Spoon into prepared molds, filling three-fourths full. Bake in a 375 °F (190 °C) oven for 10 to 12 minutes or till tops spring back when lightly touched. Cool in molds on a wire rack for 1 minute. Loosen cookies onto rack, molded side up, and cool.
Sift powdered sugar over tops, if desired. Store in freezer. |
Notes and Tips
I found the recipe here but the main source is “Better Homes and Gardens Christmas Cookies, 1994 Issue”.
I used butter.
I didn’t need to keep the madeleines in freezer.
Wonderful madeleines! They’re excellent with a cup of coffee!
Looks so beautiful, I bet it tasted yummy..
I’ve never had anything other than plain madeleines…I love the addition of the coffee and chocolate. They look wonderful!
Ooooh!! I have always wanted to make madelines! I love the mocha flavor… my daughter has just discovered that she likes it too. I will try these!! Nicely done!
Great looking recipe. Never had madeleines, but they absolutely delicious.
Mmm…love these. I made once but failed. I must try again. Thanks very much for sharing.
Love it! looks fab
Lovely- They definitely sound like the perfect thing to serve with a hot cup of coffee. :)
I adore these! Thank you so much for your comments!
super!!!!
This is the only way that madeleines could be made any more delicious. ;)
These look perfect! Never had madeleines before, but sounds yummy! also, I love that mold you use for these.
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Two of my favourite things in one… great recipe, thank you for sharing! :)
Margot: Thanks!
Yum! These look soooo good!