Hello Everyone! Here is a classy yet delicious snack that you can enjoy with a good ol’ cup of tea/coffee–madelines! A few years ago, H went on a trip to Paris and returned with a new love for great parisian pastries. This past weekend, we went out and purchased a madeleine pan and got to work. After many failed attempts, (we must have made at least 5 batches!) we are pretty satisfied with what we have come up with. So, what do you say? Let’s give it a try!
What You Need:
- Madeleine pan – there are mini size ones as well as the regular large size ones. We used a mini pan.
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 tsp salt
- powder sugar for dusting (optional)
What to Do:
First off, combine the eggs and sugar and whip till smooth. It will be easier to use an electric mixer.
Next, add in the salt, honey, and vanilla.
Add baking powder into a separate bowl. Sift flour into the bowl as well. Using a rubber spatula, add the mixture into increments and mix until all is incorporated and smooth.
Melt the butter and add into the batter. Cover and refrigerate for 30 minutes. Preheat the oven at 375 F. Generously grease the madeleine pan. You want the cookies to come out in one piece with the shell like design, so yes..grease it up!
Now, is the somewhat tricky part. In order to fill the pan, we found it easiest to use a makeshift pastry bag. We tried to fill it up by just spooning the batter onto the pan, but it was difficult to do. Since we did not have a pastry bag handy, we just used a regular ziploc bag and filled it with batter. We then cut a small corner of the bag off, and wa la–makeshift pastry bag.
It is important to not to overfill the molds! We filled ours to the top initially and ended up with huge hunchback looking madeleines. We later found out that it is best to fill it up a little more than 1/2 way:
Once you have filled the pans, tap the pan onto a working surface to roughly distribute the batter into the molds. Then, slip it into the oven and bake for 8-10 minutes…it may take longer depending on the oven that you have. When using our oven, 10 minutes was too long, so keep watch around the 8 minute mark to figure out how long is long enough. These cookies are done once the edges are golden brown.
Now, if you want to make these cookies a little more decadent, sprinkle on some powdered sugar!
ENJOY! This recipe makes about 30 mini madeleines.