Cacao Madeleines

February 6, 2008


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Thoughts of making Valentine cookies, what would be my first post for this blog, and a subtle craving for something chocolate brought about the inspiration for these cookies. This recipe was completely experimental but it wasn’t without a bit of a dilemma.

Deciding what ingredients would form these madeleines was the fun part. After measuring, mixing, and pressing the mixture into the pan, a challenge presented itself when I attempted to remove the cookie dough from the pan. It was virtually impossible to peel it out without destroying the precious shell shape and the shape is all-important. I couldn’t roll the dough into a ball, dehydrate them and call them madeleines. That would be shameless. The whole idea is to have madeleines look like madeleines.

So now what? Chill ‘em? Ok, so I did, I popped the pan in the freezer for 15 minutes thinking that might help, it didn’t. Maybe the dough needed to thoroughly freeze [note for next time]. Plum out of brilliant ideas, I placed the pan on top of the dehydrator rack, covered it and let it be.

An hour or so later, I checked on them and ever so gingerly I was able to manipulate the cookies from the pan. A couple cookies were slightly deformed in the transition, nothing too serious. The end results turned out great for the first go round.


Cacao Madeleines

A traditional French cookie made with a twist and cacao lovers in mind.

1 cup pumpkin seeds, ground to flour
3 tablespoons cacao nibs, ground to flour
2 tablespoons maca powder
Pinch of cayenne pepper and sea salt
8 green cardamom pods, seeds removed, discard shells
1/2 whole vanilla bean, seeded
1/2 apple, peeled, cored, cut into chunks
1 tablespoons dark agave nectar
coconut butter, to butter madeleine pan, optional

Place the first 6 ingredients in a food processor, pulse once or twice to combine. Add apple chunks and tablespoon agave, blending until mixture begins to form a ball.

Butter madeleine pan with coconut butter. Scoop out about a tablespoon or so of dough, press into pan. Dehydrate for about 15 hours.

Note: You have the option of grinding the pumpkin seeds + cacao into a fine flour using a coffer grinder then add it to the food processor.

Makes 10 – 12 madeleines

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1 Comment so far

  1. Pam on May 7, 2009 Thursday, 4:45 pm

    There’s an astonishing variety of silicone “pans” now available. It’s possible they make a madeleine mold out of silicone. Used in traditional baking, I find them helpful for dehydrated recipes like tart shells. Because they are silicone and not metal, they flex and make popping out the cookie or tart shell easier.

    Hi Pam thanks for the tip, I’ll check into that.

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