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Chocolate Madeleines

Pastry chef Gale Gand shares this recipe for chocolate madeleines from her cookbook "Chocolate and Vanilla."

  • yield: Makes 2 dozen




  • 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons packed dark-brown sugar
  • 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure vanilla extract


  1. Step 1

    Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.

  2. Step 2

    In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.

  4. Step 4

    Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

The Martha Stewart Show, February Winter 2007



Reviews (15)

  • 17 Jul, 2013

    it is interesting and I will try to do it myself.

  • 1 Jan, 2012

    Quite good, slight chocolate taste, easy to make but I prefer the Vanilla Madeleines.

  • 5 Sep, 2010

    Very yummy little chocolate cookies. Children love these, they just aren't a pretty as the lemon ones. They tend to just look like blobs of chocolate cupcakes. The little grooves aren't as prominant... but still yummy.

  • 23 Mar, 2010

    The video is working now.

  • 29 Mar, 2009

    Does anyone know how to contact Martha and let her know that this video isnt working? Someone should be monotoring this web site. I have been trying also since the 25th! Does anyone know another place to see this video?

  • 28 Mar, 2009

    I have trying since 3/25/09 to get this video to is still not working. Really would love to see this video.

  • 26 Mar, 2009

    Hehehehe, the video is supeR stupid. It lo0ks chocolalicious though. Go0ing to try these so0n!

  • 26 Mar, 2009

    Those are not "papers." It's the butter in the madeleine pan.l

  • 26 Mar, 2009

    Video doesn't work. Where can I buy the papers shown in the picture? It would be a good idea ($ for YOU) to add links to related products from your recipes.

  • 25 Mar, 2009

    The video won't play - all I saw was MS's milk commercial......

  • 25 Mar, 2009

    It isn't down loading on my computer, either. It's frustrating.

  • 25 Mar, 2009

    Yes, Mariposa, I'm having problems too.Continualy starts

  • 25 Mar, 2009

    Is anyone else having trouble watching this video? It doesn't want to download.

  • 25 Mar, 2009

    you can try using a mini cupcake pan, i've yet to try it but it's about the same size, just make sure not to full the mini cupcake pan all the way!

  • 25 Mar, 2009

    can anone tell me if I can use something other than madeleine pans? I don't have any,but wanted to maybe comprimise to make these.