Classic French Vanilla Madeleines

Call it a cookie or call it a cake, this Classic scalloped French dessert  is sure to please your palate…I tried Madeleine for the first time in the US….I was introduced to them as Costco cookies….Ever since I tasted this light as feather and just the perfect sweet dessert, I wanted to make it at home….Then luckily found a Madeleine pan in a local baking supply store , did some research on the recipe and look I’ve already made 3 batches… The recipe I came up with is a mix and match of various recipes I found on the net….It’s a breeze to make and this recipe works every time…Do give it a try….

All you need is ( Makes 14-16  cookies )

  • Butter-12 cup
  • Eggs-2 ( large )
  • Sugar-12 cup
  • Vanilla extract-12 tsp
  • All purpose flour-1 cup
  • Confectioner’s sugar to dust

Method of preparation

Make a  beurre noisette .
( Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavor and is particularly included in the batters for madeleines and financiers) by wikipedie
Cut butter into small pieces
Melt the butter in a heavy bottom pan
Swirl the butter every now and then, until it has browned and you can smell a nutty scent
Remove from heat and cool for 10 minutes
Strain and keep aside
Grease a madeleine mold and keep aside
Whisk sugar and eggs in a heat proof mixing bowl
Keep the bowl over a pot of simmering water and whisk until the mixture is warm to touch ( approx 3-4 minutes )
The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked
Remove the mixing bowl from heat and beat with an electric blender for 5 minutes on high speed, until the mixture is light and fluffy
Gently blend in the butter and vanilla extract
Add flour and gently mix it in the batter
Take a zip lock bag and fill the batter in it
Let the batter rest for an hour
Pre heat the oven at 350 degrees F
Make a small cut at the end of the zip lock and pipe the batter in the prepared pan
Pipe in the center of the pan and the batter should be enough to fill 34 th of the cavity
The batter will automatically spread once heated
Bake for 10-12 minutes, until you see the sides browned
Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack
Repeat with remaining batter
Dust with confectioner’s sugar

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