Total Time: 30 min
- Make 24 madeleines.
- Melt the white chocolate (I used 2 white chocolate Ghirardelli bars) in a bain-marie.
- Separate it into two bowls for different colors. I used teal and blue colors here.
- Measure out 2 tbsp of melted white chocolate into each shell of the madeleine pan.
- Place the madeleines (shell side down touching the chocolate) and push gently so that the white chocolate spreads in the pan and the frosting can settle into the shell pattern.
- Refrigerate the pan with chocolate frosted cakes for 15 min.
- Remove the cakes from the pan, by nudging on the edge of the cookie. If it doesn’t release with a little pressure from your hand, leave the pan at room temperature for 5 min. Alternatively, you can place the pan in the hot oven (2700F) for 1 min (make sure you do not melt the whole chocolate frosting, if you do you may have to refrigerate the pan again). You only need a thin layer of melted chocolate in between the pan and the cake to release it from the pan. Its a trial and error process. You can alternate between the refrigerator and the oven until you can get the cakes out intact with a beautiful shell pattern on the chocolate frosting.
- You can decorate with golden sugar and sugar pearls for the sea theme.
One thought on “Madeleines with white chocolate frosting”