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My sweet Madeleine, you got me with your pretty fancy looking shell and absolutely light and buttery taste. I went through the hassle of looking for Madeleine pan just to be able to make them. For me, it’s not Madeleine cookie if they do not have the shell like shape, it’s just not the same.
Although taste wise, whether you bake it in Madeleine pan or not, they taste the same. Eating a Madeleine cookie that looks like a muffin doesn’t give me the same satisfaction. So I would say, it’s worth buying this pan. It’s not expensive at all, it’s really a good investment for me. I can already see I will have a blast bonding with this pan.
This little French cookie is absolutely adorable, and easy to make! That’s a real winner for me. Preparing the batter could only take 10-15 minutes tops, no more no less. The only thing that you have to be patient with this batter is when you are chilling it. Yes, it needs to chill to get the “hump” top look in the cookie. I did however tried baking it immediately, I get impatient sometimes. It still taste great, although it did not have the “hump” top and it did not rise that much. It’s slightly thin than when you chill it, but surprisingly, I actually like it. So I guess if it’s just me eating this, I go ahead and bake it immediately. But if I’m giving it to my friends, I’ll chill the batter first to get the classic Madeleine look. What I do is I make the batter at night or before I leave for work, they put it in the fridge to chill. This way, I wouldn’t be counting the hours waiting while it chill. It’s ready for baking when I wake up or when I got home. I can always find workaround for the sake of this cookie.
This is the classic and basic Madeleine flavored with vanilla extract. It has a very light and soft texture, with slightly crunchy outer shell and edge. I think the texture of the outer shell is what makes my Madeleine version slightly different from other recipes.
If you’ve made this cookie before or have been checking online for a recipe, you might have noticed that there is one ingredient here that is not commonly found in most of Madeleine recipe. That would be the cornstarch. I want my Madeleine cookie to have the traditional soft and cakey texture, but with a slight crunch on the top and edge of the cookie. I had been thinking on how I can do that, so I experimented on adding cornstarch. The addition of cornstarch definitely gave the texture of the Madeleine that I have in mind, so I decided to keep it as an additional ingredient in this cookie. I tested both with and without cornstarch, and they both turned out great. I guess its just a matter of preference, the choice is yours.
Tips for Successful Madeleine Cookie
- Room temperature egg – This is very important as room temperature egg mix better than cold egg. You want a pale and fluffy consistency with lots of incorporated air for a lighter cookie texture.
- Beating the egg – Beat the egg in full 3 minutes, no less. This will incorporate more air into the batter thus giving the cookie a lighter texture. The consistency will be light and runny, and it easily drips when you lift the whisk. It will create a ribbon will dripping but will disappear immediately.
- Adding the flour: No one time dumping of flour. Do it gradually, in two addition. Use a sifter to avoid lumps. Sifting the flour will also make the batter lighter, it’s always about making the batter lighter. The consistency will be slightly thick, and it will slowly drip when you lift the whisk. It will create a ribbon while dripping and will stay for a while before it disappear.
- Adding the butter: Same with flour, no one dumping of butter please. Melted butter when mix one time with the cake batter will require more fold and strokes to have them combine, thus deflating the cake batter as more air will escape from mixing. Again, we want to keep as much air as possible in the batter, for a lighter cookie texture. The consistency will be thick and the butter and flour mixture will not easily combine. You will need to stir it slowly until both mixture come together.
- Chill the batter: If you want to get the classic “hump” top, you have to chill the batter. It will rise better and it does look a lot better in appearance with the “hump” top. The final batter before chilling should be thick, and it doesn’t easily drip from the whisk. It will also feel heavier in the whisk as compared to other previous stages of the batter. Once chilled, the batter will look really thick with lots of air bubbles. Those bubbles are the ones responsible for making the cookie light. Chill the batter at lest 2-3 hours in the refrigerator. You can also keep the batter in the fridge up to 3 days. I had tried it, and it worked great.
- Preparing the pan: Do not just grease the pan, but flour it as well. Madeleine pan has uneven surface and if not grease and flour properly will make it difficult for the cookie to release. Once it sticks to the pan, you will end up losing the nice shell design which is the trademark of Madeleine cookie. You don’t want these cookie loosing its beauty just because you got lazy preparing the pan properly.
- Filling the pan: Use small ice cream scooper or 2 teaspoon to fill the cookie shell. Use the first spoon to scoop the batter, and the other spoon to push the batter to the shell. Drop the batter close to the bottom end of the shell, not in the center or top. The batter will spread from bottom up as it bakes.
Just follow these seven simple tips and you are sure to get this fancy and adorable looking Madeleine cookie. Let’s get started!
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup white sugar
- 1 large egg – room temperature
- 1/4 teaspoons vanilla extract
- 3 tbsp unsalted butter, melted and cooled
- 1 tbsp cornstarch – This gave the slight crunch on top and edge of the cookie. If you don’t like it that way, you can omit this ingredient. Either way, with or without cornstarch, it will turn out great.
Note: For a bigger batch, double the ingredients except for baking powder. Use only 3/4 tsp.
- Preheat oven to 375 degrees and grease and flour a madeleine pan.
- In a small bowl, combine the flour, baking powder, and salt.
- In a separate bowl, beat sugar and egg on medium high-speed until pale and thick, about 3 minutes. Add the vanilla extract.
- Gradually add the flour, and using a spatula, gently fold flour into the batter.
- Take 1/2 of the batter and mix with melted butter, then return it to the remaining batter and mix until combined.
- Refrigerate for 3 hours, can also be left overnight in the fridge. This will give the classic “hump” top. I have also tried baking it right away, it taste as good as when you chill it before baking, but it will not rise as much.
- Fill the shells of the madeleine pan with the batter, about 1 1/2 tbsp per shell.
- Bake until centers are puffed and edges are golden brown, 10-12 minutes. Let cool for a few minutes in the pan, then pop out onto a wire rack to cool completely.
Madeleine are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature.
Makes 10 – 12 pieces
Katherine says “just made these! I actually use my blender to beat the eggs and added a little lemon zest and they came out perfect! Even without chilling the batter ! Total keeper !”
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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