The MADELEINES WITH CHOCOLATE CHIPS are an even richer and tastier variation of the famous French little cakes: soft and fragrant, perfect for an indulgent breakfast, to serve at the end of a meal with coffee, or to offer with afternoon tea. In truth, they’re so good that at any time of the day they always bring a smile and a little comfort to whoever eats them.
These little cakes add to the traditional softness and aroma the goodness of chocolate, present both in the batter as chips and in a partial coating with glaze, which makes them even more delightful to the eye. Beautiful and tasty, then, but with another plus: they’re easy and quick to prepare, even more so thanks to the photo-recipe you’ll find below. So let’s get to work to be rewarded soon with so much goodness.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 14 madeleines
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
- Energy 168.57 (Kcal)
- Carbohydrates 17.82 (g) of which sugars 11.44 (g)
- Proteins 2.37 (g)
- Fat 10.11 (g) of which saturated 5.74 (g)of which unsaturated 3.21 (g)
- Fibers 0.78 (g)
- Sodium 43.04 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 3 oz cane sugar (about 1/3 cup + 2 tbsp (≈ 80 g))
- 1 tsp vanilla extract
- pinch salt
- 6 Tbsp butter (melted (about 3 oz / 80 g))
- 2/3 cup all-purpose flour (about 80 g)
- 1 3/4 tsp baking powder
- 2 oz dark chocolate chips
- 3.5 oz dark chocolate (60-69%)
YOU’LL NEED FOR THE MADELEINES WITH CHOCOLATE CHIPS
- 2 Molds for madeleines
- 1 Bowl
- Electric beaters
- 1 Spatula
- 1 Small bowl
- 1 Sieve
Steps
First of all, melt the butter in a bain-marie or in the microwave and let it cool slightly.
In a bowl place the sifted flour with the baking powder, the cane sugar and mix.
In a bowl place the eggs at room temperature with the vanilla extract and the honey (you can use the honey you prefer). Beat everything with the beaters for about 5 minutes until you obtain a pale and foamy mixture.
Add the melted butter and incorporate it well. Then add the dry ingredients and gently mix everything with a spatula, being careful not to deflate the batter. Finally, add the chocolate chips and fold them in well.
Thoroughly butter and flour the madeleine molds, fill each cavity almost to the top and bake in a preheated conventional oven at 375°F for 10 minutes.
Remove the madeleines with chocolate chips from the oven, let them rest for 2 minutes and then unmold them. To help them release, tap the mold lightly on the work surface and they will come out on their own.
Chop the chocolate and melt it in a bain-marie or in the microwave, being careful not to burn it. Dip half of the madeleines into the chocolate and place them on a sheet of parchment paper until it solidifies.
Your madeleines with chocolate chips are ready to be enjoyed.
TIPS
If you make them in summer, I suggest placing them in the refrigerator once the chocolate has solidified to prevent it from melting.
VARIATION
The classic madeleine batter calls for butter. However, you can replace it with 70 g of vegetable oil.
