Chocolate Madeleines by siamuse

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Chocolate Madeleines
Submitted by siamuse on December 30, 2004 at 12:14 am

DESCRIPTION
Chocolate Madeleines

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Goodbody, Mary and Judith Sutton. 1995. "Madeleines: a tea-time treat in the French manner." Chocolatier. March.

8 tbl unsalted butter
4 oz bittersweet chocolate (for melting)
1 c all-purpose flour
1/2 tsp baking powder
pinch salt
3 egg whites
2/3 sugar
1 1/2 tsp vanilla extract

1. Melt and brown the butter until it is light brown and fragrant. Remove from heat, and let cool until "tepid."

2. Melt chocolate, then let cool slightly.

3. Mix dry ingredients (with a whisk, it says!)

4. Beat eggs and sugar at medium-high speed until mixture has tripled in volume, and forms thick ribbons when beaters are lifted.

5. Beat in vanilla

6. Fold in flour mixture, butter, and chocolate. (Slowly, and in small increments, mind you)

7. Refrigerate, covered, at least 30 mins (longer is OK)

Baking:
Temp: 375F

1. Prepare the madeleine pans--this could include lots of buttering, or with silicone pans, it might not.

2. Place a tablespoon of batter in each mold, leaving them rounded in the middle (that's what gives them the rounded shape on both sides)

3. Bake for 14-18 minutes. When they're done, they'll spring back when you touch them.

4. Take them out of the oven and let them cool with the molded side up. (If the molded side is down, it might get cooling rack intentations)

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