Chocolate Madeleines

Madeleines are really little cakes made famous by Marcel Proust. The addition of chocolate is fun!


  • 6-1/2 oz. unsalted butter
  • 1-2/3 cup powdered sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup finely ground almonds, toasted
  • 6 egg whites
  • 1 Tbs. mild honey
  • 6 oz. bittersweet chocolate, melted


Brush the madeleine molds with softened butter and set them aside while you make the batter.

In a large saucepan heat the 6-1/2 oz. butter over medium high heat until it bubbles and turns nut-brown. Sift the powdered sugar and flour into a medium-sized bowl. Stir in the ground almonds. In a separate bowl whisk the egg whites until frothy. Add the almond mixture and whisk until thoroughly combined. Whisk in the cooled browned butter, the honey and the melted chocolate. Refrigerate the batter up to one hour to firm it up.

Preheat the oven to 375. Spoon the batter into the prepared molds, filling them almost to the top. Place the molds in the oven and bake until the madeleines are light and springy to the touch, about 12-15 minutes. Remove them from the oven and sharply tap the molds onto a parchment-lined flat surface to disengage the madeleines. Serve the cookies slightly warm, or at room temperature with a strong cup of coffee or a glass of milk.