Moderate Madeleines (Cocoa)

"I got this as a diabetic cookie recipe many years ago from the Toronto Star. Because they are rather soft and cakey, I like to bake them in madeleine pans. They are very good, even if you are not diabetic give them a try. Do not overbake them, or they may be dry."
 
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Ready In:
35mins
Ingredients:
7
Yields:
16 madeleines
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ingredients

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directions

  • Preheat oven to 350°F.
  • Beat the egg whites until frothy.
  • Add the salt and beat to soft peaks.
  • Slowly beat in the brown sugar; beat until stiff.
  • Beat the egg yolks with the vanilla and fold them in.
  • Mix the flour, baking powder and cocoa and sift them over the egg whites.
  • Fold in.
  • Drop onto very well buttered madeleine forms and bake for about 15 minutes at 350°F.
  • (Watch them carefully after 10 minutes.).

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Reviews

  1. Very nice dark chocolate tasting treat. Not very sweet at all; tasted like semi-sweet dark chocolate to me. Not really a kid cookie, but a nice soft madeleine. I made 12 madeleines but my pan only holds 12 and there was only enough batter leftover for maybe 1 more so I didn't make them. These are not for someone who wants a very sweet cookie! but were enjoyed.
     
  2. I've been looking for not-too-sweet baked desserts, and this is my favorite so far! The whipped egg whites give a fluffy, cakey texture, and the chocolate is not overpowering. My brown sugar was lumpy, so I added it to the egg yolks to dissolve, rather than whipping it with the egg whites. These were quick and easy to make, even without a Madeleine pan. I used shortening to grease my cookie sheets and let the cookies cool for a couple minutes, then transferred to a paper-lined rack to cool. The recipe made 14 2-1/2" cookies. They did cook quickly; mine were done in 9 minutes. Thanks for a keeper, Jenny!
     
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RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
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