Recipe: French vanilla madeleines
A French delicacy, madeleines personify the perfect “after dinner” or “with coffee” treat. Shaped like a scallop shell, these classic French cookies freeze well, too.
- Special equipment: madeleine molds (petite or regular)
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/8 teaspoon kosher salt
- 1 cup all-purpose flour
- 10 tablespoons unsalted butter, slightly melted
- Powdered sugar
1 Spray the madeleine molds with nonstick cooking spray; set aside.
2 Using an electric mixer, beat the eggs and sugar until blended, about 2 minutes on medium speed. Beat in the vanilla and salt and slowly add in the flour. Mix on low speed until blended, about 30 seconds. Gradually add the melted butter while beating on low speed for another 30 seconds.
3 Using a pastry bag or a plastic ziplock bag with the tip of the bag snipped off, pipe batter into molds, about 1 teaspoon per indentation. Bake on the middle rack at 375 degrees F for about 8 minutes, or until puffed and just slightly golden brown. Cool 5 minutes before removing the cookies from the pan. Wash molds, spray again, and repeat process for second batch. Dust the “scallop” side of the cookies with powdered sugar just before serving.
note: To make a lemon or orange flavor, add 1/2 teaspoon finely grated zest to the batter when adding the butter.
Makes about 60 cookies.
BUY THIS BOOK
Excerpted from Small Sweet Treats, Copyright © 2011 by Marguerite Marceau Henderson. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.