MADELEINE
|FRENCH COOKIES
| ULTIMATE RECIPE
Madeleine | French Cookies – If you’re wondering what Madeleine is, Madeleine is a small sponge cakes that looks like a shell which the French called it cookies. Here I’m showing you the egg as well as eggless version with easy steps. They are so scrumptious, especially with a cup of coffee. You can make them ahead of time and store in airtight container with a bed of a paper towel, it can last for about a week in room temp or couple weeks in the fridge. I hope you’re inspired to make some of these small cakes/cookies for teatime. Enjoy!
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Ingredients:
Any Madeleine mould size or you can also use cupcake mould if you can’t find a Madeleine mould
113g [½ cup] unsalted butter
1 tsp vanilla extract
2 tsp lemon zest
120g [1 cup] all-purpose flour
½ tsp baking powder
¼ tsp salt
2 large eggs
100g [½ cup] fine sugar
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Deco top:
40g [¼ cup] Chocolate melt
Pistachio sprinkles
Dusting sugar
Instructions:
1. Add the slice butter into a source pan. Cook for one minute on medium heat to melt and brown the butter. Strain and set aside for cooling.
2. Grate the lemon zest.
3. Add in the vanilla and lemon zest into the cooled butter mixture. Give it a quick mix and set aside.
4. Sift all the dry ingredients: flour, baking powder and salt.
5. In a large bowl, add the eggs. With an electric mixer, mix on medium speed. Gradually add in the sugar. Then change to high speed and mix until the volume is tripled and ribbons formed. The ribbon will hold its shape on the batter, that means the batter is ready.
6. Add in the sifted ingredients in 2 batches.
7. Add in the butter mixture in 2 batches. Mix until well combined.
8. Cover and refrigerate for 30-60 minutes.
9. Preheat oven at 180°C/355°F.
10. Greased the madeleine mould pan.
11. Transfer the batter into a piping bag. Pipe the batter into the mould. Tap on the table for few times.
12. Bake at preheated oven at 180°C/355°F for 12 minutes.
13. Cool the cakes on a cooling rack.
