Monday, May 21, 2012

Classic Vanilla Madeleines

Madeleines are probably in my top three favorite cookies of all time. Ever. I discovered them at Starbucks while cutting P.E. class during high school and have been in love ever since.

This is the second round of plain vanilla madeleines I have made.  This recipe calls for a lot of butter.  A lot.  Haha.  That's what makes cookies so good after all, right?  Lots of melted butter.  A stick and a half to be exact.

Madeleines had always seemed so hard to make that it took me years to build up the courage to make them but I finally caved a few weeks/months ago and bought a pan.  The pan forced me to make them and now I admit they are so easy to make it is ridiculous.  (Does this mean I should move on and try the ever-daunting macaroons???)

Recipe taken from here.

Vanilla Madeleines 
Makes around 30 full sized madelines. Bake at 350* for about 8-10 minutes.

1 1/2 sticks (3/4 c.) unsalted butter, melted and cooled, plus additional for brushing molds
1 1/4 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
3 large eggs
1 tsp. vanilla
2/3 c granulated sugar
(Optional: confectioners sugar for dusting)

1. Melt butter in microwaveable bowl and set aside to cool.  Brush on additional mixture onto madeline pans.  (You literally brush it into the little crevices so that the cookies don't stick to the pan.)

2. Sift flour, baking powder and salt.
3. In mixer, beat eggs on high until foamy, add in vanilla.  Add in sugar and beat until mixture triples in volume.
4. Fold in flour to sugar/egg mixture, slowly and in additions until combined.

5. Fold butter in.
6. Fill madeline pans with batter and bake.

I know I love to talk about ziplock bags a alot, but seriously I cannot stress how awesome they are.  Have you tried this yet?

Spoon in the batter (or icing if you are frosting) into the bag... but put the bag in a tall cup first.  This prevents you from getting batter all over your hands.  I am an expert at that, by the way.

Then just gently but quickly squeeze the batter into the molds.

Nothing is more exciting than seeing a tray full of cookies just begging to be baked into something good.

I think they taste better the second or third day.  So make a lot, because they just get better with age.  :)  I made these for Mother's Day, actually.  I have a tendency to bake my mom things (read as cupcakes) for her birthday and have her not like them...  so i decided to go with Madeleines because she had liked a previous batch I had made.  Apparently my sweet tooth is not genetic because the reason she likes these so much is because they are not too sweet.  Strange, I know.

These are obviously, just plain vanilla ones.  Generously sprinkled with powdered sugar of course.

I tried strawberry ones but I need to make some tweaks before I post them on the blog.  I also have a few more ideas for next month -- I am preparing some sweet treats for our annual tail gating party.  You'll see some orange and black on here soon.  ;)


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