These delightful little shell Madeleines are great for a bake sale or even an afternoon tea. I’ve taken the basic recipe to the next level by dipping them in a rich bitter dark chocolate and with a sprinkle of crunchy earthy cocoa nibs and a crisp salt flakes. And with a 8 minute bake they can be eaten that much quicker!! With the shell shape and the sea salt they will be perfect for a trip to the seaside before the weather turns cold!
Sea Salt and Cocoa Nib Madeleines
- 68g plain flour
- 2.2g baking powder
- 0.6g salt
- 83g free range egg
- 55g caster sugar
- 66g unsalted butter, plus some extra for greasing the moulds
- 9g dark brown sugar
- 9gm honey
- 75g dark chocolate, melted
- 10g cocoa nibs
- pinch of sea salt flakes
- Weigh out all the ingredients to begin with as this is the most time consuming part of the process.
- Place the flour in the bowl and sift in the baking powder and the salt. Whisk together with the coconut, set aside.
- In a small pan gently melt the butter, brown sugar and honey over a medium heat to dissolve the sugar for about 1 minute. And set aside.
- Combine the egg and caster sugar in the bowl of a stand mixer (like my sexy kitchenaid) with the whisk attachment and mix on medium -high speed for 1 about 1 minute. Increase the speed to high and whisk for 4 minutes, until fluffy.
- Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining until just combined. Scrape the bottom to make sure none of the flour has settled at the bottom.
- Pour the warm butter mixture over the batter and fold until the batter is smooth. Cover the bowl and chill overnight.
- Preheat the oven to 175C, brush the madeleine moulds with butter and chill in the fridge to harden the butter. I used a good silicone mould that I placed on a baking tray.
- Transfer the mixture to a piping bag, piping approx. 20g batter into each mould hole. Tap the bottom of the pan against the counter top to smooth the top of the batter.
- Bake for 7 to 8 mins until the tops are lightly browned and a skewer comes out clean. Immediately unmould the madeleines and leave to cool. Dip into the melted chocolate and sprinkle with the cocoa nibs and sea salt before it sets. Place on parchment paper and leave to set at room temperature.
- They are best on the day they are bake but can be stored for up to 1 day – if they last that long!
Save this article to Pinterest, pin the below image!