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Skull Madeleines

56

These macabre treats, so sweet yet so sinister, will make even the bravest eaters tremble. The marshmallow skulls top madeleines shrouded in bittersweet chocolate.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, October 2008

Ingredients

For the Madeleines

  • 2 tablespoons unsweetened Dutch-process cocoa powder, sifted
  • 2 tablespoons plus 1 1/2 teaspoons boiling water
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons cake flour (not self-rising), sifted
  • 7 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 7 tablespoons unsalted butter, softened, plus more for pans

For the Glaze

  • 8 ounces bittersweet chocolate (preferably 61 percent), finely chopped
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup

Directions

  1. Make the madeleines: Preheat oven to 350 degrees. Generously butter mini-madeleine pans.

  2. Whisk cocoa powder and water in a medium bowl until smooth. Let cool slightly, then whisk in egg, yolk, and vanilla until incorporated.

  3. Beat flour, sugar, baking powder, and salt with a mixer on low speed until combined. Raise speed to medium, and add butter and 1/2 the cocoa mixture. Beat for 2 minutes, then scrape sides of bowl. Beat in remaining cocoa mixture on medium speed until completely combined, scraping sides of bowl as needed.

  4. Transfer batter to a pastry bag fitted with a 1/4-inch round tip, and pipe into buttered pans, filling each 3/4 full. (Refrigerate batter between batches.) Bake, rotating halfway, until testers inserted in centers come out clean and madeleines spring back when pressed, 8 to 10 minutes. Unmold onto wire racks, and let cool.

  5. Make the glaze: Place chocolate in a food processor. Bring cream and corn syrup to a simmer in a small saucepan, whisking until combined. Pour over chocolate, and process until smooth.

  6. Set racks with madeleines over parchment-lined baking sheets. Spoon some of the glaze over each madeleine to coat. Transfer to clean parchment-lined baking sheets. Refrigerate until glaze is firm, 15 to 20 minutes. Push sticky side of marshmallow skulls into madeleines, and serve immediately.

Reviews Add a comment

  • jgret
    23 OCT, 2009
    There is ablue link for the skull recipe right at the top--under "makes about 5 dozen."
    Reply
  • jgret
    23 OCT, 2009
    How do you get a clean edge on the skulls when cutting? Using a scissors or knife, the sticky edges of the cut marshmallow cling to the utensil and make a mess.
    Reply
  • VJMOOSE
    28 OCT, 2008
    DID I MISS THE PART WHERE YOU MAKE THE MARSHMALLOW SKULLS???
    Reply
  • applledumpling
    14 OCT, 2008
    Would appreciate larger photo and more detailed instructions. Also, where do I get the recipe for the MINI SWEET POTATO DOUGHNUTS WITH BROWN BUTTER GLAZE?
    Reply
  • MomLinda
    13 OCT, 2008
    Can the madeleines be piped(star tip) onto a cookie sheet instead of using a specialty pan? I already have far to many single use baking pans/sheets. Linda H.
    Reply
  • ChefSar
    12 OCT, 2008
    the other treats on the table are "Almond Brownie Coffins", "Marzipan Pumpkin Petits Fours", "Mini Sweet Potato Doughnuts with Brown Butter Glaze", and "Square Pumpkin-Cake Petite Fours with Honey and Chocolate Glaze".
    Reply
  • ChefSar
    12 OCT, 2008
    the other treats on the table are "Almond Brownie Coffins", "Marzipan Pumpkin Petits Fours", "Mini Sweet Potato Doughnuts with Brown Butter Glaze", and "Square Pumpkin-Cake Petite Fours with Honey and Chocolate Glaze".
    Reply
  • ChefSar
    12 OCT, 2008
    The coffins are martha's "Almond Brownie Coffins" the recipe can be found if you search in the recipe search! happy haunting!
    Reply
  • trishcortani
    12 OCT, 2008
    What are the cute, little other goodies that are on the table with the madeleines? I'm having a haunted house this Halloween for all the trick-or-treaters and these all would be sure to please!
    Reply
  • LindaBTR
    12 OCT, 2008
    The pictures are too small.
    Reply