Madeleines

Madeleines

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Janice (Jan) Barlow

By
@cookingchefjan

Bought Madeleine pans many years ago-made them once. Now, some 20 years later I thought it was time to make them again! They are so easy and so fun to look at when they're done that I'll probably make them more often now. I usually add to the recipe by adding coconut; or dipping the baked cookies in Nutella (yum); or drizzling a lemon glaze over all

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 dozen, depending upon size of cookies
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 4 large
    eggs
  • 1 1/3 c
    sugar
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    grated lemon peel
  • pinch
    salt
  • 2 c
    all-purpose flour
  • 2 1/2 stick
    unsalted butter, melted, cooled slightly
  • ·
    powdered sugar

How to Make Madeleines

Step-by-Step

  1. Preheat oven to 375 degrees. Generously butter and flour pans for large madelines (apx. 3 x 1-1/4 inches (Pans are a metal mold with scallop-shaped indentations, sold at cookware stores)
  2. Using electric mixer, beat eggs and sugar in large bowl just to blend.
  3. Beat in vanilla, lemon peel and salt.
  4. Add flour; beat just until blended. Gradually add cooled melted butter in a steady stream, beating until blended
  5. Spoon 1 tbsp batter into each indentation in pan. Bake until puffed and brown, about 16 minutes (Note: my first batch was way too brown and 10-12 minutes gave me a better result, at least for my oven)
  6. Cool 5 minutes. Gently remove from pan to cooling rack. Repeat process, buttering and flouring pan before each batch. These can be done 1 day ahead
  7. Dust with powdered sugar; or drizzle with lemon glaze; or dip end into chocolate

Printable Recipe Card

About Madeleines

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: French
Other Tag: Quick & Easy



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