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Chocolate and Chipotle Madeleines
Prep 30min
Total45min
Ingredients7
Servings18
This Valentine's Day, celebrate your loved ones and friends with these deliciosas chocolate madeleines. Madeleines are small, spongy French cookies with very concentrated sabor.
They taste best when eaten warm and on the same day that they’re baked, but you can make the batter ahead of time and refrigerate until you're ready to serve. The recipe doesn’t call for any baking powder. Instead, the cookies rise in the oven thanks to the whipped eggs added to the batter, so be extra careful combining or mixing the ingredients.
When you try them fresh, you'll see how they melt in your mouth. This recipe is truly a classic.
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Ingredients
6tablespoons unsalted butter (plus extra to butter or grease the pan)
1/3cup Gold Medal™ all-purpose flour
1/4cup unsweetened cocoa powder
1/4teaspoon ground chipotle chile (optional)
1pinch salt
2eggs
1/2cup sugar
Directions
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1
Preheat the oven to 425 °F. Butter or grease the Madeleine baking pan and set aside.
2
Melt the butter in a small bowl in the microwave.
3
In a separate bowl, sift the flour, cacao and chipotle (optional). Mix to combine the dry ingredients and add the pinch of salt.
4
In another bowl, crack the eggs and incorporate the sugar, beating with an electric mixer for 5 minutes on high. The mix should fluff up and take on a pale yellow color.
5
Add the dry ingredients to the eggs, gently mixing the batter with a spatula (not the mixer). Incorporate the melted butter, gently folding in.
6
Pour 1 tablespoon of the batter into each of the Madeleine molds and bake for 7 minutes.
7
Remove cookies from the mold immediately and let cool.
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To save even more time, prepare the batter up to 2 days ahead of time and store in the refrigerator until you’re ready to bake.
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No nutrition information available for this recipe
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This Valentine's Day, celebrate your loved ones and friends with these deliciosas chocolate madeleines. Madeleines are small, spongy French cookies with very concentrated sabor.
They taste best when eaten warm and on the same day that they’re baked, but you can make the batter ahead of time and refrigerate until you're ready to serve. The recipe doesn’t call for any baking powder. Instead, the cookies rise in the oven thanks to the whipped eggs added to the batter, so be extra careful combining or mixing the ingredients.
When you try them fresh, you'll see how they melt in your mouth. This recipe is truly a classic.
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