Cacao madeleines *

Cacao madeleines *
Cacao madeleines *

Madeleines are easily my favourite snack to take on a trip. And they’re even  better with cacao 🙂 This gluten free recipe is fail-proof and it only takes 30 minutes! For this recipe I use cacao because I am having trouble finding chocolate with no gluten or traces of gluten, but you can easily replace the cacao mixture with 70% cacao chocolate. Also, if you don’t have madeleine tins, you can always use small cake tins 🙂

Ingredients: (for about 20 madeleines)

  • 50g of raw sugar
  • 85g of corn starch
  • 2 eggs
  • 60g of softened butter
  • 2g baking powder
  • 2 tbsp of cacao powder
  • 50g of butter

Preparation: 20 minutes

Baking: 10 to 15 minutes – 190°C


  1. Preheat your oven to 190°C with the madeleine tins inside.
  2. In a mixing bowl, add the corn starch, the sugar and the baking powder.
  3. In a microwaveable bowl, soften the butter (60g and 50g for the cacao mixture) for 20 seconds.
  4. Add the cacao to the butter. With a wooden spatula, mix the cacao mixture with the dry ingredients.
  5. Incorporate the eggs until the preparation is smooth and shinny.
  6. Fill the tins halfway and bake for 10 to 15 minutes depending on the size of your tins.
  7. Let the madeleines cool down on a grill before serving.

Last tip: You can keep the madeleines in a metal box for up to 5 days.

One Comment Add yours

  1. Monsieur R. says:

    Cela change de la Madeleine de Proust !

    Liked by 1 person

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