This chocolate-dipped Madeleine Cookies recipe is not only absolutely delicious, but their shell-shape makes them so pretty!
But are these cookies or little cakes? In France, these are known as French butter cakes.
It's believed the Madeleine cookies recipe originated in the early 1700s in the French town of Commercy, created by a young maid of the Duke of Lorraine named Madeleine Paulmier.
These Christmas desserts from around the world will give you more ideas for serving desserts from different parts of the world.
Light and moist like cake but smaller like a cookie, Madeleine cookies make scrumptious bite-sized treats any time of day.
Typically served with a dusting of powdered sugar, we're taking this Madeleine cookies recipe to another level by dipping the cookies in chocolate.
Make it the centerpiece on your kitchen table for a special after-dinner dessert with a cup of coffee.
Need a treat for the classroom party? Everyone will love the buttery flavor of this Madeleine cookies recipe.
Switch up the color of chocolate and makes these festive for any holiday.
The best thing about this Madeliene cookies recipe is that it's super easy!
What You Need to Make the Cookies
To make these classic French madeleines, you will need eggs, sugar, pure vanilla extract, freshly grated lemon zest, salt, all-purpose flour, and unsalted butter.
You may be surprised there is no baking powder even though the cookies are so light and fluffy. Scroll down to the recipe card to see exact measurements.
For the chocolate coating, you'll need white chocolate wafers or chips and red gel food coloring.
You will also need a special pan called madeleine molds.
Make sure to get the eggs out so they are at room temperature when you use them.
Preheat oven to 375 degrees. Prep the Madeleine pan with baking spray.
Beat eggs and one cup sugar in the bowl of an electric mixer or using a hand mixer on medium speed to blend the two together.
Add vanilla, lemon zest, and salt, to the egg mixture, mixing until blended well. (Orange zest would work as well and would give the cookies really good flavor, as well.)
Gradually add the flour, beating until just blended
Slowly pour the cooled melted butter, beating until just blended.
Using a wooden spoon, slowly pour the madeleine batter into each indentation in the pan until ¾ filled.
Place madeleines in a hot oven and bake at 375 degrees until the sponge-like batter is puffed and golden brown with the iconic crisp edges, 12-15 minutes. Check after 10 minutes as oven temperatures vary.
Cool 5 minutes while still in the pan.
Gently transfer the cookies by removing them from the pan to a wire rack.
Let cool for at least 60 full minutes before coating with the melted chocolate.
Line a cookie sheet with wax paper.
Using a double boiler melt four ounces of white chocolate wafers. If you don't have a double boiler, you can use a small saucepan inside a larger pan. If you need help, check out 5 ways to melt chocolate.
Continue to stir as the chocolate begins to melt.
Add a couple of drops of red gel food coloring. (May take more to get the exact shade of red.)
Stir to blend the color throughout the chocolate.
While the chocolate is still hot dip the cookie halfway into the pan.
Set the dipped cookie onto the lined cookie sheet.
Allow the chocolate to dry.
Either in another double boiler or in a small bowl in the microwave, melt the other package of white chocolate.
Once melted spoon the white chocolate into a piping bag with a #2 tip.
With the filled piping bag begin to draw the lines on the chocolate-dipped cookie.
Allow to dry before serving.
Wasn't that easy? Now relax with a cup of tea and enjoy the perfect accompaniment, a freshly baked madeleine cookie!
These cookies will keep nicely for up to about 2 weeks in an airtight container in the refrigerator.
You can use any kind of chocolate you prefer. Dark chocolate with white chocolate drizzle would be pretty, too!
Looking for more delicious cookie recipes? Check out these Peanut Butter Brownies!
Chocolate Covered Madeleine Cookies Recipe
To Make the Cookies
- 2 eggs room temp
- ⅔ C sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest freshly grated
- 1 pinch salt
- 1 C flour
- 8 T unsalted butter (1 stick) melted and slightly cooled
To Make the Chocolate Coating
- 6 ounces white chocolate wafers or chips
- Red gel food coloring
To Make the Cookies
- Preheat oven to 375 degrees.
- Prep the Madeleine's pan with baking spray.
- Beat eggs and sugar in bowl with an electric mixer on medium speed to blend the two together.
- Add vanilla, lemon peel and salt, mixing until blended.
- Gradually add flour, beating until just blended.
- Slowly add the cooled melted butter, beating until just blended.
- Spoon batter into each indentation in pan until ¾ filled.
- Bake at 375 degrees until puffed and brown, for 12-15 minutes. Check them at 10 minutes as oven temperatures vary.
- Cool 5 minutes while still in the pan.
- Gently transfer the cookies by removing them from pan to wire racks.
- Let cool for at least 60 full minutes before coating with the melted chocolate as the cookies are very delicate.
For the Chocolate Coating
- Line a cookie sheet with wax paper.
- Using a double boiler, melt one package of white chocolate wafers, stirring.
- Continue to stir as the chocolate begins to melt.
- Add 4-5 drops of red gel food coloring, or until the chocolate is the shade of red you prefer. Stir to blend the color throughout the chocolate.
- While the chocolate is still hot dip the cookie half way into the pan.
- Set the dipped cookie onto the lined cookie sheet.
- Allow the chocolate to dry completely, about one hour.
- Either in clean double boiler or in the microwave, melt the other package of white chocolate.
- Once melted spoon the white chocolate into a piping bag with a #2 tip.
- With the filled piping bag begin to draw the lines on the chocolate dipped cookie.
- Allow to dry before serving.