Chocolate cinnamon madeleines

Before today’s recipe, there’s someone I need to thank: Juliana, a dear reader of my blog in Portuguese. A small article about my blog was published in a Brazilian airline magazine and she was kind enough to keep a copy for me. Thank you, Ju!

I’ve told you I’m terrified of horror movies and that hasn’t changed. But I guess I’ll have to make an exception, even though the trailer alone has scared the bejeesus out of me: I absolutely love Willem Dafoe and will pretty much watch everything he’s on. He’s part of several favorites of mine and the only reason why I watched “Spiderman” until the end - just can’t resist him. :D

I cannot resist making madeleines as well – this time I used one of Helen’s recipes and just added a touch of cinnamon.

Chocolate cinnamon madeleines

2 eggs
½ cup + 1 tablespoon (80g) all purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
pinch of salt
2 tablespoons (15g) cocoa
¼ cup + 2 tablespoons (80g) sugar
80g unsalted butter

Preheat the oven to 220ºC/425ºF.
Melt the butter in the microwave or over low heat. Let cool slightly.
In a large bowl, sift together the flour, baking powder, cinnamon, salt and cocoa; add the sugar. Separate the egg yolks from the whites. Add the yolks to the flour/cocoa mixture and whisk with a spatula. Break the egg whites with a fork, without making them foam. Add them to the flour/cocoa/egg mixture. Add the melted butter and whisk vigorously to incorporate everything.
Butter madeleine molds and fill them halfway through with batter.
Bake at 220ºC/425ºF for 4 minutes, the turn the oven down to 190ºC/375ºF and bake for another 4 minutes. Let cool slightly and unmold – do it while they are still warm otherwise they might stick to the pan.
Repeat with the remaining batter.

Makes 16 cookies – I got 20 using molds that hold 1 tablespoon of dough