Madeleine cookies are a French delight that are part cookie, part cake, and so buttery-delicious! These are my oldest son's cryptonite, 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. In a small heatproof bowl, melt 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:)***
