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Classic French Vanilla Madeleines

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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. Luckily I 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.

 Soft, crunch and deliciously sweet, madeleines have a distinctive shell shape. They make perfect little bites for tea or light desserts. For variations on this recipe, you can even try the Red Velvet Madeleines or Lemon and Vanilla Madeleines.

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Classic French Vanilla Madeleines

Course Dessert
Cuisine French
Author Neha

Ingredients

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

Instructions

  1. Make a beurre noisette .
  2. ( 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
  3. Cut butter into small pieces
  4. Melt the butter in a heavy bottom pan
  5. Swirl the butter every now and then, until it has browned and you can smell a nutty scent
  6. Remove from heat and cool for 10 minutes
  7. Strain and keep aside
  8. Grease a madeleine mold and keep aside
  9. Whisk sugar and eggs in a heat proof mixing bowl
  10. Keep the bowl over a pot of simmering water and whisk until the mixture is warm to touch ( approx 3-4 minutes )
  11. The bottom of the mixing bowl should not touch the water, otherwise the eggs will be cooked
  12. 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
  13. Gently blend in the butter and vanilla extract
  14. Add flour and gently mix it in the batter
  15. Take a zip lock bag and fill the batter in it
  16. Let the batter rest for an hour
  17. Pre heat the oven at 350 degrees F
  18. Make a small cut at the end of the zip lock and pipe the batter in the prepared pan
  19. Pipe in the center of the pan and the batter should be enough to fill 34 th of the cavity
  20. The batter will automatically spread once heated
  21. Bake for 10-12 minutes, until you see the sides browned
  22. Remove from the oven and immediately take out the madeleines from the pan and cool on a wire rack
  23. Repeat with remaining batter
  24. Dust with confectioner's sugar
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