My eyes lit up when I read that this cookie can be made ahead of time and can be left in the fridge for 2-3 days. Although, it doesn’t really last 3 days in my fridge when I made these. This is one of my for keeps recipe, and so I thought I should have this in my blog. I like the unique shape of this cookie and the soft texture too. Since this is best eaten the same day they are made, I like the idea that I am not pressured to bake all batch at the same time.
You need a special Madeleine cookie pan for this,without its unique shell-like shape, it wouldn’t feel like it is Madeleines. It’s worth the investment, and it is not expensive to get this pan. Because of its beautiful unique shape, it is also good for holiday or everyday giveaway, you wouldn’t be using it just once. Let’s get started!
- 1/2 cup (113 grams) unsalted butter
- 1 cup (130 grams) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 2 tbsp (30 grams) firmly packed light brown sugar
- 1 tsp pure vanilla extract
- 1 tsp freshly grated lemon zest (optional)
For Chocolate Flavor: Add 1 tbsp cocoa powder
For Vanilla Flavor: Check my Small Batch Classic Vanilla Madeleine Cookie
- In a small saucepan, melt the butter and then keep it warm.
- In a small bowl whisk together the flour, baking powder, and salt.
- In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high-speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and lemon zest (if using). Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate).
- Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).
- Preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, generously grease the molds of two – 12 – 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick) with very soft or melted butter. Then dust the molds with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well-greased or the Madeleine will stick and be hard to remove.)
- Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic “humped or domed” appearance of the Madeleine.)
- Bake the Madeleine for about 8 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched. (Do not over bake these cookies or they will be dry.)
- Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleine. Place Madeleines on a wire rack to cool. Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month. Dust with powdered sugar or drizzle with melted chocolate before serving.
Makes about 17 pieces
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Adapted from: Joy of Baking