The look and taste of these classic molded madeleines is anything but basic and they’re sure to impress your guests. Experiment with this basic madeleine recipe by adding your favorite ingredients like toasted nuts, spices, crystallized ginger, or orange extract.
You can use mini-muffin tins if you don’t have madeleine pans. They won’t look the same but will still taste great.
Specialty tools: Two 12-cavity madeleine pans
Preparation time: 15 minutes
Baking time: 10 minutes
Yield: 2 dozen
4 eggs
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon lemon zest, finely minced
Preheat the oven to 400 degrees. Spray the cavities of two 12-cavity madeleine pans with nonstick cooking spray and set aside briefly.
Using a mixer, beat the eggs with the salt in a large mixing bowl until they’re foamy.
Gradually add the sugar and whip the mixture at medium-high speed for about 5 minutes, until the mixture is pale colored and holds a slowly dissolving ribbon when the beater is lifted. Add the vanilla extract and blend in well.
Determining the ribbon stage for your Madeleine cookies.Fold the flour into the mixture in three stages. Fold in the melted butter in three stages. Blend in the lemon zest.
Transfer the mixture to a 2-cup liquid measuring cup. Pour the batter into each cavity of the pans, filling three-fourths full.
Place the pans on baking sheets. Bake for 10 minutes, until the madeleines are golden and spring back when touched.
Remove the cookie sheets from the oven and turn the madeleine pans upside down on cooling racks.
Gently shake the pans to remove the cookies. Cool completely on the racks. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Per serving: Calories 87 (From Fat 42); Fat 5g (Saturated 3g); Cholesterol 46mg; Sodium 35mg; Carbohydrate 46g (Dietary Fiber 0g); Protein 2g.
