Every holiday menu needs sweet elegance: offer your guests these chocolate madeleines and they’ll thank you for days (and so will your sweet tooth).
Just like most families, our holiday season is hectic and (sometimes) frantic. This year, our calendar seemed to have filled fairly early on in the month.
Between visiting family, friends, and Leo’s godparents, I decided to whip up a holiday dessert that would be easy to take to-go. While Christmas cookies are easy to pack up, I figured that chocolate madeleines would make for a more original dessert-offering.
Chocolate Madeleines with Caramel Dip
For the madeleines:
1 cup all-purpose flour
1/4 cup cocoa flour
1/2 tsp salt
1 tsp baking powder
3 large eggs, at room temperature
1/2 cup sugar
1 vanilla bean
1 stick butter, softened + 2-3 tbsp for coating pan
For the caramel dip:
1 stick butter
1 cup brown sugar
1/4 cup cooking cream
1 vanilla bean
1/8 tsp salt
To make the madeleines:
Preheat your oven to 350 degrees. Coat your madeline pan generously so as to avoid any sticky situations.
In a medium-sized bowl, sift together flour, cacao, salt, and baking powder. Set aside.
Using an electric mixer, start slowly mixing eggs and sugar. Scrape vanilla from bean and add to the mixture. Add stick of butter.
Slowly add dry ingredients to your egg and sugar mixture. Mix on medium-high.
Spoon into madeleine mold, 3/4 full. Tap pan on countertop to eliminate air bubbles. Bake for 10 to 12 minutes.
To make the caramel dip:
In a small pot, mix all of your ingredients and cook on medium heat. Wait until it boils and remove from heat. Once cooled, pour into a mason jar.
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