Recipe

RECIPE

M adeleine cookies are light and airy yet buttery and go great with tea, cocoa, or as a special addition to your holiday baking cookie plate. You can dust them with powdered sugar, drizzle them in chocolate, or get creative and dip them in white chocolate and add festive sprinkles.

Prep Time: 15 minutes

Refrigeration Time: 1 hour

Cook Time: 10-12 minutes

Total Time: Approximately 1 ⒈／⒉ hours

Yields: 18-20 cookies

Special items needed:

Madeleine pan

Flour sifter

Wire rack to cool

Ingredients:

8 tablespoons of unsalted butter + 2 tablespoons for the pan

2 eggs, room temperature

1/2 cup sugar

2 teaspoons lemon zest

2 teaspoons vanilla extract

1 cup all-purpose flour, sifted + extra for lightly dusting the pan

1/2 teaspoon baking powder

1/4 teaspoon salt

See the description above for topping options

Instructions:

Melt the butter, and set it aside to cool slightly (but don’t allow it to resolidify).

Whisk the sugar, eggs, lemon zest, and vanilla in a large mixing bowl.

In a separate bowl, combine the flour, baking powder, and salt. Sift the mixture and then, working with 1/3 at a time, gently fold it into the wet mixture until combined. Add in cooled liquid butter.

Chill the batter for 30 minutes.

Preheat the oven to 350 degrees F, grease a madeleine pan, and dust it with flour, tapping out excess for a fine layer.

Scoop 1 1/2 tablespoons of batter into each well of the pan or three-quarters of the way full. Don’t fill to the top.

Bake until puffed and golden brown around the edges and springy to the touch, approximately 10 to 12 minutes. Transfer to a wire rack to cool, and dust with powdered sugar or other fun toppings as described above!

Madeleines are best enjoyed fresh, but they will keep in an airtight container at room temperature for three days.

If you make this recipe, please share on social media and tag me @elliehallauthor everywhere!

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