Dark Chocolate Hazelnut Madeleines

These dark chocolate hazelnut madeleines are a simple, delicate treat for any occasion from breakfast to afternoon tea! They're surprisingly easy to make, you just need the right tools and technique!

Course Dessert

Cuisine French

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Servings madeleines

Calories 159kcal

Author Kyleigh Sage

Equipment

Ingredients

Madeleines

2 large eggs room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup cake flour substitute all purpose flour
⅓ cup almond flour substitute ¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter melted

Topping

4 ounces dark chocolate melted
chopped hazelnuts for garnish

US Customary - Metric

Instructions

Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and beat until combined.
In a small bowl, sift together the flour, almond flour, baking powder, and salt. Using a spatula, gently fold the flour mixture into the egg mixture.
Then gently fold the melted butter into the batter. It will take a minute or two to fully incorporate, so just keep gently mixing it together until fully combined. The batter should be thick and shinny.
Cover the bowl and let the batter chill in the fridge for a minimum of 2 hours up to 24 hours. [I like the prep the batter in the afternoon, let it chill overnight, then bake the next day.]
Preheat the oven to 350°F.
Lightly brush your madeleine pan with 1-2 tablespoons of melted butter, then scoop a generous tablespoon of batter into the center of each well.
Bake for 10-12 minutes or until the madeleines are lightly browned. Transfer to a wire rack and let cool.
Dip the madeleines in the melted dark chocolate and sprinkle with the chopped hazelnuts. Let the chocolate fully harden before storing.

Notes

Madeleines are best eaten the same day (even better when they're still warm). However, they will keep in an airtight container at room temperature for 2-3 days. Madeleines are prone to drying out, so after the first day I recommend dunking in tea or coffee!

Nutrition