Lemon Chocolate Madeleines


I have been baking and baking these lemon chocolate madeleines cos the recipe from Charlynn’s My Baking Cottage is simply awesome! These little beauties are irresistible! You must try them and I’m sure you will agree with me ^^

Lemon Chocolate Madeleines

(Recipe largely adapted from Charlynn’s My Baking Cottage: Lemon Chocolate Madeleines)

*About 12 pieces

•70 g all-purpose flour
•3 1/2 tbsp Dutch-processed cocoa powder (i used Ghirardelli cocoa powder)
•1/2 tsp double-acting baking powder
•90 g sugar
•pinch of salt
•grated zest of 1/4 lemon
•2 large eggs (at room temperature)
•100 g unsalted butter (at room temperature)


1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.

2. Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking (I followed Charlynn’s tip and put my batter into a piping bag). It is said that the overnight rest helps the cookies develop their characteristic bump on their backs. However I have tried resting the batter for only 4 hours and I managed to still get the humps. I have read that we should make sure that as long as the batter is chilled cold before baking in the oven.

3. Preheat the oven to 170C. Grease your madeleine pan, if necessary. I use my silicon mat and thus did only minimal greasing.

4. Pipe the batter into the moulds. Place the pan in the oven & bake for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the madeleines and place them on a rack to cool to room temperature.


Leave a Reply