In all seriousness, the reason these mini cakes are so appealing is because they look like little sea shells. Shells remind me of the beach, our family “happy place” where most of our favorite times are spent on vacation. If the regions where these cookies originated in France have beaches, we’d be even more smitten with their cuteness!
Aren’t they just adorable! From first glance, they tell your taste buds exactly what to expect. Soft pillowy mini cakes of flavor await you from the very first bite. Paleo baking at it’s best right? Had to make a chocolate version because the love of chocolate runs deep here! To go with the shell theme, adding a sprinkle of coconut and kosher sea salt seemed the obvious thing to do. Don’t like coconut, try some finely chopped pistachios instead which would also add a lovely texture.
These little cakes of deliciousness do take a bit more time to make then your standard cupcake, but the wow factor and texture are worth the effort.
I grabbed these madeleine pans over on Amazon and have really enjoyed them.
If you’re not up for the paleo baking adventure of these little cakes, here’s a few of the other recipes on the blog that bake up more traditionally.
Links to our favorite items used in this recipe:
paleo chocolate madeleines
a perfectly pretty chocolate madeleine
- ½ cup grass fed butter (or ghee)
- 4 oz dark high quality chocolate chips
- ¾ cup maple sugar
- 3 large eggs, room temp
- ¾ cup Otto’s Naturals Cassava Flour
- 2 tblsp cocoa
- ½ tsp baking powder
- ¼ tsp Redmond Real Salt kosher salt
- 1 tsp vanilla CHOCOLATE COATING
- 5 oz dark high quality chocolate chips
- 2 tblsp toasted fine shread coconut
- Sprinkle of Redmond Real Salt kosher salt (opt)
- Preheat oven to 385°
- Melt butter & cool slightly. In a separate pan, melt chocolate, cool slightly.
- In a medium bowl, add sugar & eggs. Whip until lighter in color, 3-4 minutes.
- Sift dry ingredients into the whipped egg/sugar mixture in 3 intervals. Mix slowly after each addition until well combined.
- Add vanilla & butter to melted chocolate, whisk to combine & pour into the egg mixture down the side of the bowl, mix slowly, until all chocolate is added. Fully combine.
- Brush madeleine pan(s) with melted butter (use residual butter in the pan it was melted in) – fill each madeleine shell with a heaping tablespoon of batter. You should get 18-20 cookies.
- Place pans in the oven & bake for 3 minutes at 385° then REDUCE OVEN TEMP to 350° & bake for 7-9 minutes or until center springs back when lightly touched.
- Remove from the oven & turn out onto a cooling rack. If you only have one pan, repeat with remaining batter, this time spreading out the batter slightly as it tends to thicken up as the first batch cooks.
- Once cookies are cooled – prepare chocolate coating by melting chocolate, cool slightly then dip scalloped edge of cookie & place on cooling rack. Once slightly set, sprinkle with coconut & kosher salt if using.