a plate of Festive Chocolate Madeleines

Festive Chocolate Madeleines

You’ll need a madeleine pan and our premium pantry ingredients to make these decadent mini cakes. So rich and morish!
Using our indulgent Dutch-process cocoa powder, these are light on the inside with a slight crisp edging on the outside.
Dipped in our melted dark choc drops and sprinkled with crushed candy canes, these madeleines are a wonderful way to celebrate the festive season.

Wholesome Patisserie
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 24 madeleines







  1. In a small mixing bowl, combine flour, baking powder and cocoa. Mix well and set aside.
  2. In a large mixing bowl, add eggs and sugar. Using a hand whisk, whisk vigorously for 2 minutes until pale yellow.
  3. Add half the flour mixture into the whisked eggs, gently folding with a spatula until just combined. Add remaining flour and fold until just combined.
  4. Pour in melted butter and melted chocolate. Gently fold through until well combined, ensuring not to over-mix.
  5. Cover bowl with plastic wrap and place in the refrigerator for 30 minutes.
  6. Meanwhile, preheat oven to 180ºC (356ºF).

Prepare Pan

  1. Melt 2 tablespoons butter. Take a pastry brush and lightly brush a little of the melted butter into each madeleine well.
  2. Add 1 tablespoon cocoa into a small fine mesh sieve or mesh tea ball.
  3. Lightly dust a layer of cocoa into each madeleine well.
  4. Turn pan over and into the kitchen sink, tap the side of the pan a few times to remove any excess flour. Pan is ready.
  5. Remove batter from refrigerator.
  6. Spoon 1 tablespoon of batter into the middle of each madeleine well. Leaving the batter untouched, it will spread out into the wells during baking.
  7. Bake 8-9 minutes or until madeleines spring back when lightly pressed in the middle.
  8. Remove and cool in pan for 2 minutes.
  9. Take pan and onto a clean bench, lightly tap side of pan on the bench and the madeleines should fall out by themselves. Alternatively, remove each from pan using your hands.
  10. Transfer to a wire rack to cool completely.
  11. You will need to repeat the above method of preparing your madeleine pan as there is enough batter to make 24!


  1. Once madeleines have cooled, dip each half in the melted dark chocolate. Place back on cooling rack.
  2. Sprinkle crushed candy canes on the wet chocolate half. Allow chocolate to completely set.
  3. Serve and enjoy.


  1. Store in an airtight container, in the pantry, for 3-4 days.
  2. Best enjoyed freshly baked!
a plate of Festive Chocolate Madeleines next to organic times butter

Sign up to our newsletter for the latest news, recipes and more