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Madeleine Cookies

Yesterday I told you about the new DreamWorks Pictures movie “The Hundred-Foot Journey” and today I am giving you recipes for one of my favorite things to eat…Madeleines.  These small French sponge cakes are distinctive with their shell-like shape.  Today’s Madeline recipes comes from “The Hundred-Foot Journey” and Le Cordon Bleu.  This recipe is based on weight, rather than measurements, so make sure you have a food scale available!

30 g/1 oz Flour

30 g/1 oz Butter

170 g/5 3/4 oz Butter

360 g/ 12 oz Flour

240 g/8 oz Sugar

4 Eggs

60 mL/2 oz Milk

10 g/ 1/2 oz Baking Powder

Grated Lemon Zest

Madeleine Ingredients

Madeleine Ingredients

Melt the first amount butter in a small saucepan over medium heat

Brush the Madeleine molds with butter and place in refrigerator for 1 or 2 minutes to set

Apply a second layer of butter, then coat the molds with first amount of flour and set aside

Madeleine Molds Ready

Madeleine Molds Ready

Melt the second amount of butter in a small saucepan over medium heat, cook it until it begins to brown, and set aside

Sift the flour and baking powder together onto a piece of parchment paper

Sift a second time

Combine the lemon zest and sugar in a large mixing bowl and add the eggs

Sugar, Lemon Zest, and Eggs ready to be combined

Sugar, Lemon Zest, and Eggs ready to be combined

Using a whisk, beat the eggs and sugar together until the mixture is pale in color and creates ribbons when the whisk is lifted

Pour in the milk and stir until combined

Whisked together

Whisked together

Add the flour and carefully fold it using a rubber spatula

Flour folded in

Flour folded in

Add 2 TBSP of the batter to the melted butter and stir until homogenous

Fold this mixture back into the batter

Cover the bowl in plastic wrap and let the batter rest in the refrigerator for a minimum of 1 hour

Ready to be refrigerated!

Ready to be refrigerated!

Preheat oven to 465

Transfer the batter to a piping bag fitting with a large plain tip

Pipe teardrop shapes that half fill the Madeleine molds

Ready to pipe the Madeleines

Ready to pipe the Madeleines

Madeleines ready to be baked

Madeleines ready to be baked

Transfer the Madeleines to the oven to bake for 6 minutes, then turn the temperature down to 390 degrees and bake them until golden (3 to 4 minutes)

When the Madeleines are golden and have formed a bump on the top remove them from the oven and unmold them onto a wire rack

Baked Madeleines

Baked Madeleines

Madeleines--a little brown but--ready to be eaten

Madeleines–a little brown but–ready to be eaten

Serve the Madeleines warm or let them cool to room temperature

Madeleines ready to be eaten!

Madeleines ready to be eaten!

I would make these a day or two in advance! I tasted them after they cooled, the next morning, and then later in the evening and they got better as they “aged”.

If you think this is too difficult, you can make the Red Velvet Madeleines that I made for Valentine’s Day.  The recipe is HERE!

Stay hungry…

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