I've been trying to find the perfect madeleine recipe. My family loves madeleines. I've seen a lot of different recipes, and different flavored madeleines. I plan on experimenting with flavored ones soon, but first I want to find the best classic madeleine recipe out there.
This weekend, I tried a recipe I found on allrecipes.com, submitted by Jenn Hall.
The recipe was pretty simple to follow. The most time consuming element was spreading the dough into the madeleine molds.
The cookies came out quite pretty and also very tasty. I omitted the lemon because I didn't want lemon taste in my cookies. I'm not sure it's the best recipe out there though. I think I'll try a few more before I settle on my favorite recipe.
I use a nonstick madeleine pan. The directions say to grease the pan, but I found that the madeleines came out much prettier ungreased.
Yields: 24 cookies
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup butter, melted and cooled
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl beat eggs, vanilla with an electric
mixer on high speed for 5 minutes. Gradually beat in the confectioners'
sugar. Beat for 5 to 7 minutes or until thick and satiny.
Sift together the flour and baking powder. Sift one-fourth of the flour
mixture over the egg mixture, gently fold in. Fold in the remaining
flour by fourths. Then fold in the melted and cooled butter. Spoon
batter into the prepared molds, filling 3/4 full.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the
edges are golden and the top s spring back. Cool in molds on a rack for
1 minute. Loosen cookies with a knife. Invert cookies onto a rack and