Part Cookie, Part Cake, Totally Capable of Summoning Your Offspring.
Madeleine cookies are a French delight that are part cookie, part cake, and so buttery-delicious! These are my oldest son's Kryptonite, and it's my NEW favorite recipe! They are simple and easy to throw together to lure him home:).
I used my vanilla extract made with Sentani Indonesian vanilla beans in white rum, and sprinkled it with my orange vanilla powdered sugar. It's perfect with tea, coffee, or cocoa. It's a win-win for both cookie and cake lovers.
A big thank you to Sugar Spun Run for inspiring me! I'll probably never go back to the old way of making these:).
Ingredients:
For coating the pan: Don't skip this!
- 1 Tbsp unsalted butter
- 1 1/2 teaspoons of all-purpose flour
For Madaleines:
- 10 TBSP unsalted butter
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
-3 TBSP light brown sugar
- 2 1/2 tsp of Vanilla extract (I used my Senanti Indonesian beans in white rum)
-1/8 teaspoon salt
-1 1/4 cup flour
-2 teaspoons lemon or orange zest
-Sprinkle with homemade orange vanilla powdered sugar, about 1 Tbsp
Instructions
1. Preheat oven to 375°F (190C) and whisk together 1Tablespoon melted butter and 1½ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.
2. Melt the remaining 10 Tablespoons of butter. Set aside to cool.10 Tablespoons (141 g) unsalted butter
3. In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).
4. Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.
5. Drizzle cooled, melted butter around the edge of the batter and add zest, if using. Gently fold into batter using a spatula until ingredients are thoroughly combined (but do not over-mix)
6. Drop batter by a heaping Tablespoon into prepared pan.
7. Transfer to the center rack of a 375°F (190°C) preheated oven and bake for 9 minutes or until they are light golden brown and spring back when lightly touched. Remove to a cooling rack to cool immediately.
***These are best eaten fresh, but can be stored in an air-tight container at room temperature for up to 3 days. So I'm told. Mine are always gobbled up the same day:)***
