How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate Almond Madeleines?

You need 11 ingredients. The key ingredients include: 1 cup Plus 2 Tablespoons Unsalted Butter, Divided, 1 cup All-purpose Flour, 1 cup Almond Meal, 2 Tablespoons Cocoa, and more.

Is Chocolate Almond Madeleines suitable as general?

Yes, Chocolate Almond Madeleines falls under the General category and is a great choice for this type of meal.

How do I store leftover Chocolate Almond Madeleines?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Almond Madeleines Recipe

Name: Chocolate Almond Madeleines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Plus 2 Tablespoons Unsalted Butter, Divided; 1 cup All-purpose Flour; 1 cup Almond Meal; 2 Tablespoons Cocoa; 1 teaspoon Baking Powder; 3/4 teaspoons Salt; 1 cup Granulated Sugar; 2 Tablespoons Brown Sugar, Packed; 6 Eggs At Room Temperature; 1 teaspoon Pure Vanilla Extract; 4 teaspoons Honey

Chocolate Almond Madeleines

Eats Now Editorial Team · 1337 kcal · General

1
Melt 1 cup of the butter. Set it aside to cool slightly.
2
In a medium bowl, whisk flour, almond meal, cocoa powder, baking powder, and salt. Set aside.
3
In a stand mixer fitted with the whisk attachment, beat sugars and eggs on high speed until pale and very fluffy, about 6 minutes. Use a rubber spatula to scrape the sides and bottom to make sure there are no clumps. Sift the dry ingredients into the sugar and egg mixture in two separate batches, using the rubber spatula to fold them after each addition. Gently fold in the melted butter, vanilla extract, and honey. Cover and refrigerate the batter for at least 2 hours, or up to overnight.
4
Preheat oven to 350u00b0F. While oven is preheating, remove batter from refrigerator and let it sit at room temperature for 10-15 minutes.
5
Melt remaining 2 tablespoons of butter. Using a pastry brush, generously coat the wells of the madeleine pan with the melted butter. Fill each well about 3/4 full with batter, spreading it out evenly. Transfer the pan to preheated oven and bake for 9-11 minutes. The madeleines will be puffed up in the center and should be firm, but still look moist.
6
Remove pan from the oven and quickly invert the pan onto the countertop to release the madeleines. Transfer to a wire rack to cool completely.
7
Once madeleine pan is cooled, re-butter the wells and repeat with remaining batter. I usually pop mine in the freezer for a couple minutes to cool it down.
8
The cookies can be stored in an airtight container at room temperature for up to 2 days, but are best served immediately.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Chocolate Almond Madeleines

Tips for the best results

Variations & substitutions

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