Directions:
- Sift together the flour, cocoa and salt.
- Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
- Fold in the flour, then the melted butter.
- Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
- Refrigerate the filled madeleine pans and the remaining batter for one hour.
- Heat oven to 425 degrees.
- Bake the madeleines just until they are firm and puffed, about 7 minutes.
- Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
- The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.77 Kcal (2021 kJ) | ||
| Calories from fat | 296.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33g | 51% | |
|---|---|---|---|
| Cholesterol | 222.07mg | 74% | |
| Sodium | 82.59mg | 3% | |
| Potassium | 214.99mg | 5% | |
| Total Carbs | 43.64g | 15% | |
| Sugars | 23.69g | 95% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 9.14g | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.2mg | 12% | |
| Calcium | 44.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 384.74 Kcal (1611 kJ) | ||
| Calories from fat | 236.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.3g | 51% | |
|---|---|---|---|
| Cholesterol | 176.98mg | 74% | |
| Sodium | 65.82mg | 3% | |
| Potassium | 171.33mg | 5% | |
| Total Carbs | 34.78g | 15% | |
| Sugars | 18.88g | 95% | |
| Dietary Fiber | 2.71g | 14% | |
| Protein | 7.28g | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.7mg | 12% | |
| Calcium | 35.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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