Description
A delicious recipe for classic madeleine cookies that are light and buttery.
Ingredients
Scale
- 1⅓ cup all-purpose flour (160 grams)
- ⅔ cup granulated sugar (130 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature and well beaten)
- 2 teaspoon vanilla extract
- 10 tablespoons butter (melted and cooled to room temperature)
Instructions
- In a medium size bowl, combine the flour, sugar, baking powder, and salt. Whisk well to blend the ingredients.
- Whisk the eggs and vanilla together and stir into the flour mixture until well combined.
- Pour in the melted butter and gently fold until the batter is fully incorporated and shiny. Do not mix vigorously, or you can work too much air into the batter.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to fully chill.
- Heat the oven to 375°F. Grease and flour the madeleine pan, or use baking spray with flour and brush it into the crevices. Place the prepared pan in the freezer for 10 minutes to chill.
- Using a tablespoon cookie scoop, fill each cavity of the chilled pan with a level scoop of batter.
- Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched.
- Remove from the oven and immediately flip them onto a kitchen towel for 10-15 minutes, then place on a wire rack, pattern side down to finish cooling.
Notes
- Letting the batter chill develops the flavor and texture of the madeleines.
- For best results, ensure that the butter is cooled to room temperature before incorporating it into the batter.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8 grams
- Sodium: 50 milligrams
- Fat: 6 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 40 milligrams