Chocolate Marble Madeleines dusted with powder sugar in a tea cup
Print Recipe
4.5 from 2 votes

Chocolate Marble Madeleines

If you can't decide between chocolate and vanilla, why not go for both? These delicious Chocolate Marble Madeleines will solve your dilemma. You can never go wrong with buttery madeleines, they're great with both coffee and tea. 
Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Dessert
Cuisine: French
Servings: 24 madeleines
Calories: 125kcal
Author: Trang

Ingredients

For the vanilla madeleines

  • 1 large egg
  • 1 large egg yolk
  • 3 oz unsalted butter – melted and cooled
  • 1/2 cup granulated sugar
  • A pinch of salt
  • 1 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour

For the chocolate madeleines

  • 1 large egg
  • 1 large egg yolk
  • 3 oz unsalted butter – melted and cooled
  • 1/2 cup granulated sugar
  • A pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup minus 2 tablespoon all-purpose flour
  • 2 tablespoon cocoa powder (any kind)

Other

  • 1 tablespoon melted butter (for the pan)
  • Extra flour (for the pan)
  • Powder sugar for dusting
  • Special equipment: regular size madeleine pan (12 cup)

Instructions

For the vanilla madeleines

  • Melt the butter in a small sauce pan (or in the microwave) and set aside to cool.
  • Add the egg and egg yolk to a medium mixing bowl and beat together.
  • Add sugar, salt and vanilla to the egg and beat until light in color and creamy.
  • Fold the flour into the egg mixture, half at a time, until combined.
  • Fold in the melted butter, working quickly as not to over mix.
  • If using a stand mixer bowl, scrape the batter into a different bowl and refrigerate.

For the chocolate madeleines

  • Melt the butter in a small sauce pan (or in the microwave) and set aside to cool.
  • Add the egg and egg yolk to a medium mixing bowl and beat together.
  • Add sugar, salt and vanilla to the egg and beat until light in color and creamy.
  • Shift the flour and cocoa powder together, fold the flour mixture into the egg mixture, half at a time, until combined.
  • Fold in the melted butter, working quickly as not to over mix.
  • Refrigerate the batter while the oven is preheating.

Prepare madeleines for baking

  • Preheat the oven to 375°F.
  • Brush the extra melted butter onto the madeleine mould, wipe off any excess pool of butter. Sprinkle the mould with flour, shake off the excess.
  • Spoon about 1 tablespoon of vanilla batter and 1 tablespoon of chocolate batter in each madeleine cup, don’t flatten the batter, it will spread in the oven.
  • Bake for 14 minutes, a toothpick inserted in the middle should come out clean.
  • Remove from oven and transfer to a wire rack to cool.
  • If you only have one pan, repeat steps 8 – 11 for the remainder of the batters. This recipe will make 24 madeleines.
  • Serve with a dusting of powder sugar.

Nutrition

Serving: 29g | Calories: 125kcal