- ½ cup sifted flour
- ½ cup unsweetened cocoa powder, preferably Dutch
- 2 teaspoons powdered instant coffee
- 1 teaspoon baking powder
- ⅛ teaspoon salt, if desired
- ¼ pound sweet butter, plus butter for greasing pans
- 1 teaspoon pure vanilla extract
- 2 teaspoons dark rum or Cognac
- ½ cup granulated sugar
- 2 large eggs, plus 4 egg yolks
- Confectioners’ sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
448 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 27 grams sugars; 7 grams protein; 200 milligrams cholesterol; 207 milligrams sodium
- You will need two special madeleine pans, available in fine kitchen equipment shops, to prepare these cookies.
- Preheat the oven to 375 degrees.
- Lightly brush the cookie indentations of each pan with butter, using a pastry brush. Take care not to leave any unbuttered spots.
- Sift together the flour, cocoa, coffee, baking powder and salt. Set aside.
- Place the 1/4 pound of butter in the bowl of an electric mixer and cream thoroughly. Beat in the vanilla, rum or Cognac and granulated sugar. Add the whole eggs and egg yolks and beat thoroughly. The mixture may take on a curdled look, but that is proper. Start beating on low speed while adding the dry ingredients. Beat only long enough to blend.
- Place a rounded teaspoon of the batter into each of the cookie indentations. Do not spread; it will settle itself. Place in the oven and bake about 12 minutes or until madeleines spring back when touched with the fingertips.
- Remove from the oven and invert onto a rack. Arrange them patterned side up on the rack. Using a sieve, dust lightly with confectioners’ sugar.