Mocha madeleines is perfect with a cup of coffee. They are made with chocolate cocoa and instant coffee granules. Mocha madeleines only need a little dusting of powdered sugar. Madeleines are really little cakes and less difficult to make then you would think. The trick is getting them out of the special pan that is traditional sea shell shaped.
I shop thrift stores looking for items that I can use in the kitchen. Molded baking pans can be a real money saving find. I purchased 3 different madeleine pans over the years and probably did not pay more than a dollar for them. The first one I bought was a natural aluminum pan that I have been using for a long time. It was a standard 3 inch size mold but only had 12 wells for the batter. All the recipes I have used makes 24 madeleines, so I had to wash it after the first 12 was made to finish the second part of the batch. I found 2 more pans this fall that are red non stick coated. They make a smaller cookie so with the 3 pans I have I can bake the whole batch of batter at once. I like the natural aluminum pan better over the non stick. It just seems to release the cookie better than the non stick. The pans are rather flat and easy to store with baking sheets.
Madeleines are easy to make like cupcakes. Don’t be intimidated by the fact that they look so delicate in bakery cases. You can find youtube videos if you are unsure about how to make them. There are many variations in the flavors of these little cakes and this chocolate is my favorite.
These cookies are little sponge cakes and take just a little time to mix because you are beating air into the batter. It is the air that expands to make the cookie rise into a light delicate little cake. Because of that the leftover cookies have to be stored in the freezer for future use. I like to make them ahead for Christmas and get them out of the freezer to add to cookie trays that I am giving as gifts. That is when I sprinkle confectioners sugar on top.
They do look decadent and make a wonderful addition to a cookie tray.
- 2 eggs
- 1/2 teaspoon vanilla
- 1 teaspoon instant coffee
- 1 cup sifted powdered sugar or confectioners sugar
- 1/2 cup flour
- 1/4 cup cocoa
- 1/4 teaspoon baking soda
- 1/3 cup melted margarine or butter cooled
Preheat oven 375 degrees. Prepare madeleine pans with baking spray or grease with shortening.
In a glass or aluminum mixing bowl beat the eggs, coffee and vanilla for 5 minutes. Melt margarine or butter and set aside while waiting for eggs to beat. Gradually add in sugar and beat for another 5 to 7 minutes until thick with a satin sheen. While mixture is beating sift flour, cocoa and baking soda together. To add to wet mixture sift a fourth of the flour mixture over the top of the wet mixture and gently fold in. Then repeat until the flour mixture is all folded in. Fold in melted butter.
Spoon into prepared pans, filling cups 3/4 full. Bake at 375 degrees for 10-12 minutes until the tops spring back when touched. Cool for a couple of minutes and loosen with a knife. Flip out and finish cooling on a cookie rack with tops facing up. Dust with confectioners sugar. Store in freezer.