The shell-shaped moulds used for these French delicacies are available at specialty cookware shops.
- Portion size 24 servings
- 1 cup butter
- 1 cup granulated sugar
- 4 eggs lightly beaten
- 1 teaspoon grated orange rind
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch icing sugar
In large bowl, cream butter thoroughly; gradually beat in sugar until light and fluffy. Gradually add eggs and beat until smooth. Stir in orange rind. Stir together flour, cocoa, baking powder and salt. Sift one-half of the flour mixture into butter mixture; stir until combined. Repeat with remaining flour mixture.
Spoon tablespoonfuls of batter into greased and floured madeleine moulds. Bake in 400°F (200°C) oven for about 20 minutes or until tops spring back when lightly touched. Turn out onto wire racks and let cool. Dust with icing sugar.