January 29, 2016


When I visited Paris a few years ago, I really wanted to try madeleines. We did have some, but they were packaged in a bag, and I'm not sure how fresh they were. They were nothing to write home about. Then I happened upon a madeleine pan at TJ Maxx more recently, and for $7 thought it worth a try. I'm not sure what delicious, fresh madeleines taste like, but these cookies are delightful in an understated way. They do seem to dry out quickly, so they are best fresh.

from VS Kitchen

65g or 1/2 cup and 1 tsp of confectioners’ sugar
zest of citrus fruit (lime, orange, or lemon)
Pinch of salt
1 egg
2 tsp whole milk
65g or 1/2 cup and 1 tsp of all-purpose flour
1/2 tsp or 2g of baking powder
65g or 5 tbsp of unsalted butter, melted and cooled until room temperature
Extra confectioners’ sugar for dusting over the baked madeleines

Preheat oven to 375.

In a mixing bowl, beat the egg, milk, sugar, zest, salt to blend. Set aside.

In another bowl, whisk or sift flour and baking powder. Add to the egg mixture and blend to combine.

Add in melted butter, beat until the batter is thick.

Fill madeleine molds with batter, about 3/4 full.  Makes about 10 cookies.

Bake for 11-13 minutes, or until golden brown and risen.

Let cool and transfer to wire rack. Dust with confectioners’ sugar, if preferred.

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