French Madeleines

These classic Madeleines remind me of my childhood, my mother made them often.

My honey loves them! Yesterday morning, he couldn’t leave without a few madeleines for his lunch, ahahah!

These elegant French biscuits are so delicious when eaten just from the oven. The nice crisp texture make them delightful!

Madeleines are buttery, shell shape cookies. To make them, you need a special pan.

Recipe source : Obsessive Cooking Disorder

Serving : 24

Rest time : at least 1 hour  Preparation time : 20 minutes  Total time : about 1h30

Ingredients :

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs (or 4 small), at room temperature
• 1/2 cup granulated white sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 orange, zest (or 1/2 teaspoon orange extract)
• Powdered sugar (optional)

Directions :

1. In a small bowl whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and orange zest (or orange extract). Gradually sift the flour mixture over the whipped eggs and gently fold in, using a rubber spatula. Do not over mix or the batter will deflate.
2. Then take about 1 cup of the batter and fold it into the warm melted butter in a bowl. (This lightens the butter making it easier to fold into the batter.) Then gently fold the batter mixture completely into the egg batter with a spatula. Cover and refrigerate the batter for at least 1 hour, preferably overnight.
3. When ready to bake, preheat your oven to 375 degree F. Generously grease two Madeleines pans with butter (otherwise madeleines will stick and be hard to remove). Refrigerate the pans until the butter hardens.
4. Pour the batter into the madeleine molds, until just hitting the edges (do not overfill).
5. Bake the madeleines for about 8 – 11 minutes, until the edges to be are golden brown. Do not overbake; the madeleine itself will be light colored.
6. Remove the pans from the oven, gently remove madeleines and let cool. Dust with powdered sugar before serving.
7. Madeleines can be frozen very easily.

“Une recette de madeleines inratable; j’adore!“;)

zaza-cook

Thanks for stopping by! Do not hesitate to send me a comment. I would love to hear from you! Xo, Zaza

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