One of my recent purchases at the flea market was this cute Madeleine tray . I've been wanting one for awhile, because I love those yummy little cookies you can grab at Starbucks.
I put the Madeleine tray to use! I feel like I need to work on the technique a little more, but the cookies turned out pretty great!
I used this recipe from allrecipes.com. I did alter it a little, because I didn't have some items on hand.
Hand or stand mixer
A bowl or two
A 375 degree oven
1/4 C melted butter
1/8 t salt
3/4 t vanilla
1/2 C flour
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.