Chocolate Marble Madeleines Chocolate Marble Madeleines

Chocolate Marble Madeleines | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

These buttery chocolate and vanilla cake-like treats are best enjoyed the same day they're made, meaning they're a great dessert to make on short notice. To preserve the freshness of any leftover ground almonds, store them in an airtight container in your freezer.

  • Prep time 25 minutes
  • Total time 1 hour



In large bowl, whisk eggs with butter. In separate bowl, whisk together granulated sugar, 1/2 cup of the flour, the almonds and salt. Whisk into egg mixture just until combined.

Remove half of the batter to separate bowl. Stir cocoa powder and chocolate into 1 bowl of the batter just until combined. Stir vanilla and remaining into second bowl.

Spoon rounded 1 tsp of the vanilla batter into 1 side of each mould of 2 greased 12-count madeleine pans. Spoon rounded 1 tsp of the chocolate batter into empty side of each mould. Using toothpick, swirl batters to create marbled effect. Bake in 350°F (180°C) oven until batter fills moulds and looks dry, 10 to 12 minutes. Loosen from pan with tip of knife; invert onto racks. Let cool completely.

In small bowl, whisk icing sugar with 1 tbsp water until smooth; brush over madeleines. Let stand until dry, about 10 minutes.

Tip from The Test Kitchen: Look for seashell-shaped madeleine moulds in specialty baking shops.

Makes 24 cookies.

Nutritional facts per cookie: about

  • Sodium 57 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 96.0
  • Total fat 6 g
  • Potassium 36 mg
  • Cholesterol 34 mg
  • Saturated fat 3 g
  • Total carbohydrate 11 g


  • Iron 3.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 5.0
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Baking & Desserts

Chocolate Marble Madeleines