Chocolate and Frangelico madeleines

  • makes 12
  • Easy

If you've never made these little French bakes before then you're in for a treat. Chocolate and Frangelico make them special for teatime.



  • plain flour 80g, 1 tbsp removed for dusting
  • baking powder ½ tsp
  • ground almonds 20g
  • cocoa 2 tbsp, plus extra for dusting
  • golden caster sugar 75g
  • eggs 2
  • vanilla extract 1 tsp
  • Frangelico 1 tbsp
  • unsalted butter 90g, plus extra for buttering the tin


  • Step 1

    Sift the flour, baking powder, ground almonds and cocoa with a pinch of salt. Butter a 12-hole madeleine tin and dust each hole with a little of this mixture. Whisk the sugar and eggs with electric beaters until thick, pale and fluffy. Gently fold in the flour mix, vanilla, frangelico and butter. Cover the surface of the mix with clingfilm and chill for 30 minutes.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Fill each cavity with 1 heaped tbsp of mix. Bake for 10 minutes or until risen and springy. Tap the tin to loosen and tip out. Dust with cocoa and serve warm.

Nutritional Information

  • Kcals 144
  • Carbs 13.4g
  • Protein 2.3g
  • Fat 9.2g
  • Salt 0.1g
  • Fibre 0.5g