3 tb (plus 1 1/2 teaspoons)
Unsweetened cocoa
3 tb Boiling water
3 Large eggs
1 1/2 ts Pure vanilla extract
1 1/4 c Sifted cake flour (sift into
Cup and level off)
3/4 c (plus 2 tablespoons) sugar
3/4 ts Baking powder
1/4 ts Salt
13 tb Unsalted butter (softened)
---------------------------SYRUP---------------------------
2 tb Sugar
1/4 c Water
1 tb Kahlua
Preheat oven to 350F.
In a medium mixing bowl, whisk together the cocoa and
water until smooth. Allow the mixture to cool to room
temperature, then lightly whisk in the eggs and
vanilla extract.
In a large mixing bowl, combine the remaining dry
ingredients and mix on low speed for 30 seconds to
blend. Add half the chocolate mixture and the butter
to the dry ingredients. Mix on low speed until the
dry ingredients are moistened. On medium speed (high
speed if using a hand-held mixer), beat for 1 minute
to aerate and develop the structure. Scrape the sides
of the bowl. Gradually add the remaining chocolate
mixture in 2 batches, beating for 20 seconds after
each addition to incorporate the ingredients and
strengthen the structure. Scrape the sides of the
bowl. Scrape the batter into a gallon capacity
freezer bag, close it securely, and cut off a small
piece from one of the corners of the bag. Pipe the
batter into buttered madeleine molds, filling them not
quite full. Leave the remaining batter in the bag,
refrigerated, for the following batches.
Bake for 10-12 minutes or until a tester inserted in
the center comes out clean and the madeleines spring
back when pressed lightly in the centers. For even
baking, rotate the molds from top to bottom and front
to back halfway through the baking time.
Unmold madeleines onto wire racks to cool completely.
If desired, these madeleines may be brushed with a
Kahlua syrup made as follows:
In a small pan, stir together the sugar and water.
Bring to a full rolling boil. Cover immediately and
remove the pan from the heat. When cool, swirl in the
Kahlua.
If desired, brush the madeleines on both sides with
the syrup. Wrap each one separately in plastic wrap.
For the most attractive appearance, store them without
the syrup and brush on the syrup a day or so before
you plan to serve them.
Store in an airtight container at room temperature, or
in the refrigerator or freezer.
Keeps 3 days without syrup, 1 week with syrup, at room
temperature; 2 weeks refrigerated; 3 months frozen.
Tips: If you do not have enough madeleine molds to
bake all the batter at one time, store the batter in
the refrigerator and bake it in batches. Rinse out the
molds after each batch and butter them.
If you are planning to use the madeleines to dunk,
omit the syrup; madeleines should be a little dry so
that they act like sponges. The syrup helps to
preserve the moistness and will greatly extend their
keeping qualities, which is helpful if you are
planning to give them as gifts.
The syrup allows the cookies to keep over 1 week at
room temperature. If you are planning the eat them
the same day or the next, omit the syrup or use only a
sprinkle of Kahlua. The subtle coffee flavor
accentuates the chocolate.
From: Rose's Christmas Cookies by Rose Levy Beranbaum
