Madeleine Cookies

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Madeleines originated in France and have a distinctive shell-like shape.  They are sometimes eaten plain, dusted with confectioners’ sugar or iced.  They’re really a small sponge cake made with a genoise cake batter that is very light and delicate.  I think they would be great served with a drizzle of liqueur and topped with fruit and whipped cream, but they are terrific all by themselves.

This cake/cookie batter is one of the easiest I’ve ever made and the recipe comes together in minutes.  Using basic pantry ingredients it requires very little effort.

The batter is somewhat thick and fluffy, just like sponge cake.

I found a pan on sale at Macy’s for about $10.  Since this is a non-stick cookie pan I could have probably skipped the flour dusting but be sure to brush each mold with melted butter before filling.

 

I experimented with the baking time and found I preferred a softer Madeleine but my husband liked those that were a little more crusty.  Something for everybody!

Madeleine Cookies

Madeleine Cookies

Yield: 24

Course: Dessert

Author: Tricia

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5 from 1 vote

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A small sponge cake made with a genoise cake batter that is very light and delicate.

Ingredients

• 2 eggs
• ⅔ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ teaspoon lemon zest
• 1 pinch salt
• 1 cup unbleached all-purpose flour plus extra for dusting the pan
• 11 tablespoons unsalted butter melted and cooled slightly plus 1 extra tablespoon for buttering the pan
• Confectioners' Sugar for dusting

Instructions

• Preheat oven to 375°F.  Butter and flour the madeleine pan and set aside.
• Beat the eggs and sugar together until a pale ribbon forms.  Add the vanilla, lemon zest and salt.  Add the flour and mix just until blended.  Gradually drizzle the cooled melted butter in a steady stream just until blended.
• Spoon a heaping tablespoon of batter into each form in the pan.  Bake until puffed and browned - about 8-9 minutes.  Cool in the pan for 5 minutes then transfer to a cooling rack.  Wipe out the pan with a paper towel and repeat the process, buttering and flouring the pan.
• Sift confectioners' sugar on top of cooled Madeleines and serve.  Makes 24 cookies

Recipe Notes

(lightly adapted from a recipe in Bon Appetit Magazine, January 2000)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 8mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

It’s amazing how quickly Monday rolls around.  Time really flies anymore.  We’ve got a busy week ahead, how about you?  Are you doing yard work?  Planning a vacation?  Planting your summer flower beds?  I hope you’ve had some good weather lately.  Be sure to stop back by later this week I have a wonderful vegetable salad recipe you won’t want to miss!  Have a lovely week and thanks so much for stopping by!