Chocolate Dipped Raspberry Madeleines
Chocolate Dipped Raspberry Madeleines
Ingredients
For the Madeleines
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, finely chopped
For the Chocolate Dip
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil, optional, for shine
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min
- 2
In a separate large bowl, whisk the large eggs until light and frothy. Gradually whisk in the cooled melted unsalted butter and vanilla extract until well combined.
⏱️ 5 min
- 3
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the finely chopped fresh raspberries.
⏱️ 4 min
- 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the madeleines' signature hump.
⏱️ 5 min
- 5
Preheat your oven to 375°F (190°C). Generously butter and lightly flour a madeleine pan. Tap out any excess flour.
⏱️ 3 min•🌡️ 375
- 6
Spoon about 1 tablespoon of batter into each madeleine mold. Do not overfill. If the batter is too stiff, let it sit at room temperature for a few minutes to soften slightly.
⏱️ 5 min
- 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have puffed up with a distinctive hump.
⏱️ 12 min•🌡️ 375
- 8
Carefully remove the madeleines from the pan and transfer them to a wire rack to cool completely.
⏱️ 2 min
- 9
While the madeleines cool, prepare the chocolate dip. Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth. Stir in the optional coconut oil for extra shine.
⏱️ 5 min
- 10
Once the madeleines are completely cool, dip one end of each madeleine into the melted chocolate. Place them back on the wire rack or on parchment paper to allow the chocolate to set.
⏱️ 3 min
- 11
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Dipped Raspberry Madeleines
Ingredients
For the Madeleines
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, finely chopped
For the Chocolate Dip
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil, optional, for shine
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 3 min - 2
In a separate large bowl, whisk the large eggs until light and frothy. Gradually whisk in the cooled melted unsalted butter and vanilla extract until well combined.
⏱️ 5 min - 3
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the finely chopped fresh raspberries.
⏱️ 4 min - 4
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the madeleines' signature hump.
⏱️ 5 min - 5
Preheat your oven to 375°F (190°C). Generously butter and lightly flour a madeleine pan. Tap out any excess flour.
⏱️ 3 min•🌡️ 375 - 6
Spoon about 1 tablespoon of batter into each madeleine mold. Do not overfill. If the batter is too stiff, let it sit at room temperature for a few minutes to soften slightly.
⏱️ 5 min - 7
Bake for 10-12 minutes, or until the edges are golden brown and the madeleines have puffed up with a distinctive hump.
⏱️ 12 min•🌡️ 375 - 8
Carefully remove the madeleines from the pan and transfer them to a wire rack to cool completely.
⏱️ 2 min - 9
While the madeleines cool, prepare the chocolate dip. Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), or in the microwave in 30-second intervals, stirring until smooth. Stir in the optional coconut oil for extra shine.
⏱️ 5 min - 10
Once the madeleines are completely cool, dip one end of each madeleine into the melted chocolate. Place them back on the wire rack or on parchment paper to allow the chocolate to set.
⏱️ 3 min - 11
Serve immediately or store in an airtight container at room temperature for up to 3 days.