- Hey guys. Today I'm gonna share
a recipe with you
that I get requests for every spring, homemade madeleines.
If you're not familiar with a madeleine,
you are in for a treat.
It's a French style cookie
that's really more like a little cake.
They're delicate and dainty,
and perfect when served with a cup of tea.
They also happen to be my husband's favorite cookie.
And ironically, he was born on Rue Madeleine in France.
So for that fact alone,
this was a recipe I had to perfect.
So, let me show you how to make a foolproof madeleine.
So, the first thing we're gonna do is
take three eggs, and combine it with
two thirds cup of sugar.
Go ahead and whisk that up
until it's nice and combined.
You're looking for your mixture to be nice and pale yellow.
At that stage you're going to add a teaspoon
and a half of orange zest.
Now at this stage, you could also use
lemon zest or even lime zest if you wanted to.
I really like the orange.
I think that it adds a really beautiful sweetness to these.
Or you could also add a teaspoon of vanilla
and turn them into vanilla cookies.
Go ahead and whisk that up.
And then you can set that aside.
And in a smaller bowl
we're going to add a cup of flour,
a teaspoon of baking powder,
and a quarter teaspoon of salt.
And then we're gonna add this flour mixture
to our wet ingredients,
just stirring it gently until it's all combined.
And then the final step is to add six tablespoons
of melted unsalted butter.
And that's basically it.
Your madeleine batter is done.
Now, here's the hard part.
This is the part where it can all go wrong. (laughs)
You do need to refrigerate the batter
for at least an hour.
Overnight is even better,
but an hour will do the trick.
And the reason you wanna do this
is one of the hallmarks of a true madeleine
is the little hump that the cookie gets.
And it only gets that if you let your batter refrigerate.
So, if you don't care about being a traditionalist
and you just wanna make the cookies right away,
you could pop them in the oven,
but if you wanna wait and get that true madeleine hump,
well then, you have to refrigerate it
for at least an hour.
Now, when it comes to madeleine pans,
there are a lot of varieties on the market.
And you can make yourself crazy
trying to figure out which one works best.
Let me save you the effort.
I think the ones that really work the best
are the non-stick metal pans.
This is going to provide a really beautiful,
lightly browned madeleine
that will just pop right out of its shell.
But, for a little added insurance,
I do recommend taking a little bit of baking spray,
spraying it into a bowl,
and then taking a pastry brush
and just dabbing it lightly into each shell.
I think this works better
than taking the can and spraying the whole pan
because then it'll have a tendency of burning,
and then your edges will get too brown.
So, I think it's better to put it in a bowl
and just give it a light dusting
with a pastry brush instead.
Now, when it comes to portioning out the batter,
here's my other tip for you.
It really helps if you can use
a mini ice scream scoop
that's about one and one quarter inch in size.
And the reason why this is helpful
is it's just going to allow for all your cookies
to be even.
And the other tip is,
once you scoop it and plop it in the center of the well,
just stand back and let it do its thing.
Don't go in there and try to spread out the batter
because gravity will just take over for you
and will spread that batter out in a nice even way.
Then you're gonna pop these in a 350 degree oven
for just eight minutes.
And here's the other thing,
you really wanna know when to pull these madeleines out
because if you let them go too far,
they'll get too browned around the edges.
And then if you don't let them go far enough,
they're not gonna get that little hump.
So I find that anywhere from like seven to eight minutes
is just perfect.
Then allow your cookies to cool
until you try to handle them.
And then once they are cool enough to handle,
you can pop them outta your tins
and dust them lightly with some powdered sugar,
pop them on a plate,
and then you can serve them with your favorite cup of tea.
I love these cookies because they're so dainty and elegant.
And they're perfect for any springtime occasion,
like a baby shower or bridal shower,
or even Mother's Day that's coming up.
I hope you guys give this recipe a try,
and let me know what you think.
And for more quick and easy recipes, be sure to subscribe.
You always make me happy when you guys subscribe.
And I'll see you back here next week
for another delicious recipe.
Until then.
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