Tea or coffee with friends; two or maybe even two thousand chats and a couple of Nutella madeleines. Isn’t that a nice little plan? I assure you they are deliciousssss. These are small shell-shaped cakes made with a simple and super tasty hazelnut cream-based batter. Try it to believe it.
Other treats for a super coffee break:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 27 madeleines
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these quantities, I prepared 27 Nutella madeleines.
- 3/4 cup all-purpose flour
- 7 tbsp butter (+ extra for the molds)
- 6 1/2 tbsp sugar
- 1/2 cup Nutella®
- 2 eggs (medium)
- 1 tsp baking powder
- 1 pinch cream of tartar
Tools
For the preparation of these treats, you will necessarily need madeleine molds.
- 1 Small Bowl
- 1 Bowl medium
- 1 Bowl large
- Electric Whisk
- 1 Spatula
- Sieve fine mesh
- Mold for madeleines
Preparation of Nutella Madeleines
First, butter the madeleine molds and set them aside. If you don’t have them and wish to purchase them, you can find them online by clicking HERE. I have 2 (18 cavities) and consequently made two batches since with this batter you get 27 madeleines.
Separate the egg yolks from the whites: put the former in a small bowl and the latter in a medium bowl.
Add a pinch of cream of tartar to the egg whites and beat them with an electric whisk to stiff peaks, adding a teaspoon of sugar taken from the total. Read HERE to find out how to substitute cream of tartar if you can’t find it, but especially to understand what it is used for. If you wish to purchase it online, you can do so by clicking HERE.
Place the butter pieces in a large bowl and soften them in the microwave or a bain-marie but without melting them. Then add the remaining sugar and beat well with the electric whisk.
Now add the two egg yolks and mix them with the whisk.
It’s time to add the Nutella and mix it with a spatula.
At this point, add the flour by sifting it together with the baking powder through a fine mesh sieve.
Finally, add the beaten egg whites in several additions, folding them in with gentle movements from bottom to top to avoid deflating the mixture. You should achieve a creamy mixture. If it seems too stiff, add a little milk (I didn’t need to).
Place the madeleine molds on the oven rack, fill the cavities, and level them with a knife blade or spatula.
Bake the Nutella madeleines in a preheated static oven at 350°F for 20/25 minutes.
Take them out of the oven and let them cool before removing them from the molds. Enjoy! Paola
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