Monday, June 18, 2012

Almond and Chocolate Madeleine

We had a community yard sale a few weeks ago and, true to form, I bought the most useless kitchen item I could fine. A Madeline pan is the typical one-trick-pony in the kitchen with its only real function obviously being Madelines.  They are good, though.  Then I got to thinking (scary) that I could make variations on the classic, right?  Chocolate, strawberry, dare I try...savory?  I think I will.  But for my first attempt I made classic almond and a little more daring chocolate Madelines.  I really loved them and found that they were surprisingly easy to make.  Plus they are one of those simple treats that everyone likes so you will be sure to please whoever is snacking on them.  In other news, we had a very joyful week last week here on Corcoran Street Kitchen.  Not one, but two devilishly handsome boys were born into the extended CSK family.  My cousin and his wife now have a little brother for their daughter Janie and his name is Brooks.  And my friends Lindsay and Alex welcomed their first baby, Malcolm "Mac."  I'm excited to meet them both and to teach them all kinds of creative profanity!!  Babies and mommies are all reporting happy and healthy.  Lots to be thankful for!    
Almond and Chocolate Madeleine
2 eggs
2/3 cup sugar
1 tsp. almond extract
Pinch of salt
1 tsp. baking powder
1 cup all purpose flour
1 stick butter (melted)

1. Melt the butter and set aside to cool slightly.
2. Spray your Madeleine tin with non-stick spray and put it in the freezer while you make the batter. This will make it super easy to get them out later and it will make the design from the pan more prominent. Don't ask me why.
2. Whisk together eggs and sugar in a large bowl for 2-3 minutes.
3. Add almond and salt and mix until combined.
4. Sift the flour and baking powder and whisk in until just combined.  Then fold in the melted and slightly cooled butter.
5. Spoon half the batter into another bowl and whisk in the coco powder until combined.
6. Get your Madeleine pan out of the freezer and evenly spoon the batter into each spot.
7. Bake at 375 for 9 minutes until the edges just start to brown.
8. Remove from the tin and allow to cool on a rack.
Store in plastic bags or airtight containers. Yum!
Danger...adorable stuff coming.  Brooks and Mac:

One Year Ago: Last Minute Red Cabbage Slaw
Two Years Ago: Banana Cupcakes with Cream Cheese Frosting


  1. How much cocoa powder? Not listed in ingredients.

  2. Ooops. Sorry about that. I used 3 Tbs. of cocoa powder.