Madeleine Cookies


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
For cookies
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.

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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.

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4. Add sugar and vanilla. Beat for 3 minutes (5 minutes if using hand-held mixer).

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5. In two batches, gently fold in flour with a spatula. Then add melted butter, and gently fold in as well.

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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.

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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.

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