Chocolate and Vanilla Marble Madeleines
If you can't decide between chocolate and vanilla, why not go for both? These delicious Chocolate and Vanilla Marble Madeleines will solve your dilemma. You can never go wrong with buttery madeleines, they're great with both coffee and tea.
Servings: 24 madeleines
Equipment
Ingredients
Vanilla madeleines
- 3 oz unsalted butter melted and cooled, 85 g
- 1 large egg
- 1 large egg yolk
- ½ cup granulated sugar 100 g
- A big pinch of salt
- 1 teaspoon pure vanilla extract
- ⅔ cup all-purpose flour 90 g
- ⅛ teaspoon of baking powder
Chocolate madeleines
- 3 oz unsalted butter melted and cooled, 85 g
- 1 large egg
- 1 large egg yolk
- ½ cup granulated sugar 100 g
- A big pinch of salt
- ½ teaspoon pure vanilla extract
- ⅔ cup minus 2 tablespoon all-purpose flour 75 g
- 2 tablespoon cocoa powder Dutch-processed, 12 g
- ⅛ teaspoon of baking powder
- Other
- 2 tablespoon melted butter for pan
- Extra flour for pan
- Powdered sugar for dusting
Instructions
Make vanilla madeleine batter first
- Melt butter in a small saucepan (or in the microwave) and set aside to cool.
- Add the whole egg, egg yolk, sugar, salt, and vanilla extract to a stand mixer bowl and beat together with the wire whip until light in color and creamy.
- Sift flour and baking powder into a small mixing bowl. Fold the flour mixture into the egg mixture with a spatula in two additions until just combined.
- Fold the melted cool butter into the batter, working quickly so as not to over mix.
- Transfer the batter to another bowl, cover and refrigerate for at least one hour.
Make chocolate madeleine batter
- Melt butter in a small saucepan (or in the microwave) and set aside to cool.
- Add the whole egg, egg yolk, sugar, salt, and vanilla extract to a clean stand mixer bowl and beat together with the wire whip until light in color and creamy.
- Sift flour, cocoa powder and baking powder into a small mixing bowl. Fold the flour mixture into the egg mixture with a spatula in two additions until just combined.
- Fold the melted cool butter into the batter, working quickly so as not to over mix.
- Cover the bowl with the batter and refrigerate for at least one hour, and longer if you have time.
Assemble and bake
- Preheat the oven to 375°F.
- Melt 1 tablespoon of butter and brush it onto the madeleine pan, wipe off any excess pool of butter and sprinkle the pan with extra flour, shake off the excess.
- Spoon about 1 tablespoon of each batter in each madeleine cup. Use a toothpick to swirl the two batters together.
- Bake for 12-13 minutes, until the edges are golden brown.
- Remove from the oven and transfer to a wire rack. Allow the madeleines to cool completely in the pan.
- Once cooled, remove madeleines from the pan. Wash the pan, butter and flour it again to continue baking the second batch.
- Serve madeleines with a dusting of powdered sugar.
Notes
- Bake these in 2 batches or 1 pan at a time in the middle of the oven. Keep the remaining batter in the refrigerator while the first batch is baking.
- Make sure to chill the batter at least one hour before baking and up to 2 days in the refrigerator.
- Make sure to grease and flour your pan even if it is nonstick.
- Store baked madeleines at room temperature in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 29g | Calories: 121kcal
