Chocolate Dipped Madeleines are a sophisticated twist on the classic French sponge cake. These delicately shell-shaped cakes have a golden, crisp edge and a soft, buttery interior. Dipped in dark chocolate and sprinkled with chopped nuts or festive sprinkles, they are ideal for tea time, holiday trays, or elegant edible gifts.
Why You’ll Love This Recipe
These madeleines are light, airy, and beautifully balanced between sweetness and richness. The chocolate coating adds a touch of indulgence while the optional garnishes provide texture and visual charm. With their delicate crumb and striking presentation, madeleines are perfect for both casual gatherings and special occasions. Plus, the batter can be made ahead, making these a convenient and impressive treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Madeleines:
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- Zest of 1 lemon (optional)
For the Chocolate Dip:
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 teaspoon coconut oil or butter (for shine)
- Chopped nuts or sprinkles (optional, for garnish)
Directions
- In a large mixing bowl, beat the eggs and sugar together with a hand mixer or stand mixer on high speed until thick and pale, about 5 minutes.
- Gently fold in the vanilla extract and lemon zest (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture in two or three additions, mixing gently to avoid deflating the batter.
- Slowly add the melted butter in batches, folding carefully until fully incorporated.
- Cover the batter and refrigerate for 1 hour to firm up and enhance the texture.
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan thoroughly.
- Spoon or pipe the batter into the molds, filling each cavity about three-quarters full.
- Bake for 10–12 minutes or until golden brown and the madeleines spring back when touched.
- Cool in the pan for 2 minutes, then gently remove and transfer to a wire rack to cool completely.
- In a microwave-safe bowl or over a double boiler, melt the chocolate with coconut oil or butter until smooth.
- Dip each cooled madeleine halfway into the melted chocolate. Place on parchment paper and sprinkle with chopped nuts or toppings before the chocolate sets.
- Let the chocolate set at room temperature or refrigerate briefly to speed up the process.
Servings and timing
- Servings: 12 madeleines
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Baking Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Calories: Approximately 180 kcal per madeleine
Variations
- White Chocolate Dipped: Substitute dark chocolate with white chocolate for a sweeter variation.
- Almond Madeleines: Add 1/4 teaspoon almond extract to the batter for a nutty twist.
- Spiced Madeleines: Mix in a pinch of cinnamon or nutmeg for a warm, aromatic flavor.
- Fruit Garnish: Add a small piece of dried cranberry or candied orange peel to the chocolate dip before it sets.
- Plain Classic: Skip the chocolate and enjoy the madeleines dusted with powdered sugar.
storage/reheating
Store madeleines in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. To refresh, warm briefly in a low oven (300°F/150°C) for 3–5 minutes. Madeleines can also be frozen for up to 1 month—thaw at room temperature and dip in chocolate after thawing if not already coated.
FAQs
Do I need a madeleine pan?
Yes, the pan gives madeleines their traditional shell shape and ensures even baking.
Why chill the batter?
Chilling helps develop the classic hump and prevents the cakes from spreading too thin.
Can I make the batter ahead of time?
Yes, the batter can be refrigerated for up to 24 hours before baking.
How do I prevent sticking in the pan?
Grease and flour the madeleine pan thoroughly, even if it is non-stick.
Can I use milk chocolate instead?
Yes, use any chocolate you prefer—milk, dark, or white all work well.
What’s the texture supposed to be?
Madeleines are slightly crisp on the outside with a light, spongy interior.
Can I add other flavors?
Yes, try orange zest, almond extract, or even a hint of matcha for variation.
Do they need to be dipped in chocolate?
No, they’re delicious plain or simply dusted with powdered sugar.
Are madeleines cookies or cakes?
Technically, they are small sponge cakes, though they are often categorized with cookies due to their size and presentation.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking flour blend for a gluten-free version.
Conclusion
Chocolate Dipped Madeleines are a charming and refined dessert that combines classic French baking with a touch of modern flair. Their elegant appearance and delicate texture make them ideal for tea time, gifting, or holiday celebrations. With just a few pantry ingredients and simple techniques, you can create a bakery-worthy treat that’s sure to impress.
PrintChocolate Dipped Madeleines
Delicate, shell-shaped French sponge cakes with a crisp edge and soft center, dipped in rich dark chocolate and topped with chopped nuts—elegant, indulgent, and perfect for tea time or gifting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12 madeleines 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- Zest of 1 lemon (optional)
- 1 cup dark chocolate chips or chopped dark chocolate
- 1 tsp coconut oil or butter (for shine)
- Chopped nuts or sprinkles (optional, for garnish)
Instructions
- In a large bowl, beat eggs and sugar together with a mixer until thick and pale, about 5 minutes.
- Gently fold in vanilla and lemon zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture.
- Add the melted butter in batches, gently folding until just combined.
- Cover the batter and refrigerate for 1 hour.
- Preheat oven to 375°F (190°C). Grease and flour a madeleine pan.
- Spoon batter into molds, filling about 3/4 full.
- Bake for 10–12 minutes or until golden and the cakes spring back when touched.
- Cool in pan for 2 minutes, then transfer to a wire rack.
- Melt chocolate with coconut oil until smooth. Dip cooled madeleines halfway and place on parchment to set.
- Sprinkle with chopped nuts or toppings before chocolate sets.
Notes
- Refrigerating the batter helps achieve the classic hump on the madeleines.
- Use high-quality chocolate for a smoother dip and better flavor.
- Lemon zest adds a bright, subtle flavor but is optional.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 madeleine
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg