Chocolate Dipped Madeleines

  • Yield: 12 madeleines
  • Prep time: 15 minutes
  • Cook time: 16 minutes
  • Total time: 31 minutes
  • Ingredients

    • ¾ cup (115g) all-purpose flour
    • ½ tsp baking powder
    • ¼ tsp salt
    • 2 large eggs, at room temperature
    • ⅓ cup (75g) sugar
    • ½ tsp orange oil
    • 1 stick (4 oz/113g) butter, melted
    • 3 to 4 oz semi-sweet chocolate


    1. Grease a standard size Madeleine pan well. Dust with flour. Preheat oven to 375°F (190°C).
    2. Sift together all-purpose flour, baking powder, and salt. Set aside.
    3. Beat sugar, eggs, and orange oil together until light and fluffy, about 3 to 4 minutes.
    4. Gently fold in flour and butter until well incorporated.
    5. Fill each mold indentation until about ¾ full.
    6. Bake for 12 minutes or until the edges are golden brown and the centers spring back when lightly touched. Do not over bake.
    7. Remove from oven and cool for 5 minutes in pan. Turn the pan over and give it a light tap to unmold.
    8. Cool on rack, shell side up.
    9. Melt chocolate in a double boiler. Dip the top of each madeleine in the melted chocolate. Place on a parchment line plate to set.