You. Guys. Madeleines. Are you on board with these? Do you consider them a cookie or a tea cake?
I’m sort of on the fence about it. I mean, I love madeleines but when I think of cookies this is decidedly not the first thing that would pop into my head. These however might just be a game changer. The recipe is straight forward and simple, I got the signature bump that everyone feels like they need to mention when they talk about madeleines.
And it contains two of my favorite ingredients: brown butter and vanilla bean.
A quick google search reveals that this recipe isn’t out on the interwebs just yet, The team at The Daily Meal have excerpted the recipe. You can find it here and I’ve copied it below. I did find this delightful video of Dorie making the classic lemon madeleines with Martha Stewart a few years ago and I have to say, if you don’t just fall in love with how sweet she is, then you clearly have a heart of stone.
Things to note about madeleines in general that I wasn’t aware of at first: the batter has a 12-24hr resting period.
Ugh, I hate resting periods for batter that mean I can’t accomplish a recipe in one day. But I will say this, just whip up the batter before you go to bed and the next day at dinner, pop them in the oven just as you’re sitting down to eat. They’ll be baked and still warm by the time you’re ready to eat them.
Also: Tip them out of the pan IMMEDIATELY when they come out of the oven. Legit don’t wait a single second. Trust. Dorie says its true.
So what are your thoughts? Madeleines: yay or nay?
- ⅔ cup (91 grams) flour
- ¾ tsp baking powder
- 7½ tbsp (3¾ ounces; 106 grams) butter, cut into chunks
- ⅓ cup (67 grams) sugar
- 1 moist, plump, pliable vanilla bean or 2 tsp pure vanilla extract or vanilla bean paste
- 2 large eggs, at room temperature
- ¼ tsp fine sea salt
- 1 tbsp honey
- 1 tbsp Scotch, bourbon, dark rum or milk (I used rum)
- powdered sugar, for dusting
- Prepare your madeleine pan by greasing thoroughly with softened butter and dust with flour, tapping out excess. You can also use baker's spray. Do this no matter what. Set aside.
- In a medium bowl whisk the flour and baking powder together. Set aside
- Next brown your butter. Put the butter in a small saucepan and bring it to a boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep honey brown, 5 to 10 minutes and there are flecks in the bottom of the pan. Pour the butter and flecks into a heatproof glass or bowl and measure out 6 tablespoons, which should be exactly what you have now. Set aside.
- Place the sugar in a medium bowl. If you’re using a vanilla bean slice it in half lengthwise and use the back of your knife to scrape out the pulp; put the pulp on top of the sugar, and reserve the pod for another use. Using your fingertips, rub the vanilla bean pulp and sugar together until the sugar is moist and fragrant.
- Add the eggs and whisk energetically for a minute. If you’re using extract, whisk it in now. Whisk in the salt and honey.
- Switching to a rubber spatula, carefully stir in the dry ingredients. When they are completely incorporated, gently stir and fold in the melted butter a little at a time, checking the bottom of the bowl to make sure that none pools there.
- Stir in the alcohol or milk.
- Divide the batter among the molds. Refrigerate for at least 1 hour, preferably 2 or 3 hours with plastic wrap pressed to the surface.
- When ready to bake center a rack in the oven and place a baking sheet on the rack. Preheat the oven to 400 F.
- Carefully place the madeleine mold on the hot baking sheet. Bake for 10 to 12 minutes, or until the madeleines are puffed and browned around the edges. Remove the pan from the oven and grab an end and tap the pan on the counter — the madeleines should come tumbling out. Pry out any reluctant mads with a table knife.
- Dust the cookies with confectioners’ sugar and serve them as soon as you can.