Moderate Madeleines Cocoa Recipes

Steps:

• 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.

Steps:

• 1. Sift together the flour, cocoa and the salt.
• 2. 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 melted butter.
• 3. Butter the madeleine pans, then spoon in the batter, filling each about three fourths full. Refrigerate the filled madeleine pans and the remaining batter for one hour.
• 4. Heat the oven to 425°F (220°C).
• 5. 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.

Steps:

• Preheat oven to 350°F.
• Beat the egg whites until frothy.
• Add the salt and beat to soft peaks.
• Slowly beat in the brown sugar; beat until stiff.
• Beat the egg yolks with the vanilla and fold them in.
• Mix the flour, baking powder and cocoa and sift them over the egg whites.
• Fold in.
• Drop onto very well buttered madeleine forms and bake for about 15 minutes at 350°F.
• (Watch them carefully after 10 minutes.).