Chocolate & Coffee Madeleines //

The weather has been so beautiful recently! I’m not a huge hot weather person but I do appreciate a lovely sunny day. Last Saturday I drove to Nottingham to visit some of my best friends, especially my bestest friend Rachel, whose birthday it was last week! She’s the biggest coffee fan I know so I knew she’d love these madeleines as part of her present. They were so rich and delicious, I had to have a sneaky couple warm from the oven.

125g butter
100 icing sugar
30g ground almonds
1.5 tbsp cocoa
pinch of salt
1.5 tbsp instant coffee

3 large egg whites
2 tsp honey
1 tsp vanilla extract


1. Put the butter in a small saucepan and heat until it turns golden brown (aka beurre noisette aka nut coloured!) When it’s a lovely golden brown colour it’s ready. Remove from the heat and leave to cool.

2. Sift the sugar, ground almonds, cocoa and salt together in a mixing bowl. In a separate bowl whisk the egg whites, honey, coffee granules and vanilla extract. Once combined, add the sugar/ground almond mix. Once combined again, add the cooled beurre noisette.

3. Cover the bowl with clingfilm and place in the fridge for 30 – 40 minutes, to let the mixture rest. Pre-heat the oven to 170c/Gas Mark 3.

4. Pipe or spoon your mixture into your madeleine tray. Try not to overfill, an approximate tablespoon is a good measure for my pan. Refrigerate again for 20 minutes.

5. Put in the oven for 10 – 15 minutes, until the madeleines have filled the moulds and are firm to the touch. Allow to partly cool in the tray then turn out onto a wire rack and allow to cool completely.

For an extra touch of decadence, you could half-dip your madeleines in melted chocolate!

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