Chocolate and rosemary madeleines


The herbal notes of rosemary are the perfect partner for these rich and buttery chocolate madeleines. Enjoy them decorated with rosemary and melted chocolate as part of an afternoon tea.

Wellbeing Wisdom

  • Rosemary is a fragrant herb – it contains rosmarinic acid which is known for its anti-inflammatory, antiviral, antibacterial and antioxidant properties. With so many beneficial qualities, it may be well worth including this delicious botanical in more of your recipes.


    For the madeleines

    • 100g golden caster sugar
    • 110g butter, melted and cooled
    • 1 tsp vanilla extract
    • 1 tbsp rosemary, finely chopped
    • 85g plain flour, plus extra for dusting
    • 2 tbsp cocoa powder
    • 2 egg whites

    To decorate

    • 100g dark chocolate
    • 1 tbsp rosemary, finely chopped


    1. Preheat oven to 180°C/370°F/Gas Mark 4
    2. Grease a 12-hole madeleine mould with butter then dust with flour. Flip the mould upside down and pat out any excess flour.
    3. Mix the sugar, melted butter, vanilla and rosemary in a big bowl, stirring to combine. In a separate bowl whisk the egg whites to create stiff peaks. Fold a third of the egg whites into the cake mixture to loosen the batter, then fold in the remaining egg until no streaks of white remain.
    4. Use a couple of teaspoons of the mixture to fill the madeleine mould and bake for 10-12 minutes, until they have risen and are firm to the touch. Leave to cool for a few minutes in the mould and then transfer to a wire rack to cool completely.
    5. Meanwhile, melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water. Remove from the heat and dip the bottom corner of each madeleine in the chocolate, and then sprinkle with rosemary whilst the chocolate is still melted.