Chocolate Dipped Vanilla Bean Madeleines
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 16 Cookies 1x
- Category: Dessert
Ingredients
Scale
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse Kosher salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon packed brown sugar
- 1 vanilla bean, split, seeds scraped
- 1 tablespoon honey
- 6 tablespoons butter
- 4 ounces chopped dark chocolate, melted
Instructions
- In a small bowl, whisk together the flour, baking powder, and salt, set aside.
- In a medium bowl, whisk the eggs, sugars, seeds from the vanilla bean and honey until smooth. Stir in the flour mixture, just until incorporated. Set aside.
- In a small saucepan, melt the butter over medium-high heat. Continue cooking the butter until the butter foams and turns golden brown in color. Remove from the heat and slowly whisk into the batter. Spoon the batter to a pastry bag (or ziplock bag) and refrigerate 1 hour (or up to overnight).
- Heat the oven to 400°F, and lightly grease a 16-cake regular madeleine pan with and lightly dust with flour.
- Pipe the batter into the mold, filling about 2/3 full. Bake 8 to 10 minutes, or until the edges are golden brown and the centers are puffed and lightly spring back when pressed. While still hot, remove from the pan and move to a cooling rack to cool completely. Dip the edges in melted chocolate and serve.
Notes
Don’t have a madeleine pan? You can use a mini cupcake pan, just watch the bake time closely.
The baked madeleines can be store at room temperature for up to 2 days in an air-tight container.
Nutrition
- Serving Size: 1 Serving
- Calories: 168
- Sugar: 10g
- Sodium: 263mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 38mg