Madeleine cookies come from France and is a spongy, buttery, citrusy cake. I call it a cookie, but it tastes like a cake to me, who knows. This is the third batch that I've made in two days. I didn't take any pictures of the first batch because it got stuck to the pan and did not have the perfect clam shape so they were a bit on the ugly side, but we ate it all because it tasted so good. So I knew better today to oil up all the molds really well and by doing so removing the cakes from the mold today was a breeze. The only reason I made so many batches was because the kids at home continuously asked for more.
1 tsp vanilla extract
1/3 cup sugar
1/2 cup all purpose flour sifted
1/4 tsp baking power
4 tbs melted butter
zest of one lemon
|*Updated, Mini Madeleines made on 7/10/12|
Preheat oven at 350 degrees and oil the madeleine mold with vegetable oil, I would not use cooking spray or the flour method because that's what I did the day before and it would not release!
1. Beat eggs, vanilla and sugar until it becomes a pale yellow color.
2. Combine the flour and baking powder then gradually fold it into the egg mixture, 1/3 at a time.
3. Once combined, fold in the melted butter and lemon zest.
4. Carefully spoon in about 1 1/2 tbs of the batter into each mold. Bake for about 13 minutes.
5. Remove from over and allow the cookies/cakes to cool on a cooling rack before eating.
Once cooled you can:
- Dust with powered sugar
- Dunk it into coffee
- Dip it in melted dark chocolate
- Serve it with tea
Or instead of:
lemon zest, use orange zest
vanilla extract, use almond and add bits of toasted almonds!