Be whisked away to Madeleine Heaven. These French butter cookies will not disappoint. Simple recipe for a quick and lovely dessert, all you need is the madeleine cookie forms. I bought mine at Marshall’s (bought 2) and I always make a double batch because they go fast!
For coating molds
2 teaspoons unsalted butter, melted
1 teaspoon all-purpose flour
¼ cup unbleached all-purpose flour
¼ cup cake flour
Pinch kosher salt
2 large egg yolks
1 large egg
¼ cup granulated sugar
1½ teaspoon vanilla extract
4 tablespoons unsalted, butter
1. Prepare your madeleine mold: whisk melted butter and flour together. Brush the molds and rims thoroughly with
this mixture. Make sure each crevice get coated, but take care not to coat too thickly.
2. Preheat oven to 375 degrees. Place oven rack to low center position. Sift flours and salt together. Set aside.
3. Beat yolks and egg in a standing mixer for 3 minutes on high speed (if using hand held mixer, beat for 5
minutes), until light and fluffy.
4. Add sugar and vanilla. Beat for 3 minutes (5 minutes if using hand-held mixer).
5. In two batches, gently fold in flour with a spatula. Then add melted butter, and gently fold in as well.
6. Spoon batter into prepared molds, filling them almost to the top. Don’t worry about getting a perfect smooth
surface, as batter will even out while it bakes.
7. Bake in preheated oven for about 10 minutes. Tops should be golden brown and spring back when lightly
pressed. Immediately, turn out cookies onto a kitchen towel by tapping the mold gently on the counter. ( To
avoid imprinting lines, do not turn cookies out onto a wire rack). Cool to room temperature. You can dust some
powdered sugar on top. Cookies can be stored in an airtight container up to 3 days (though my madeleines
never made it that far) or can be frozen up to 1 month.