Basic Madeleines
Classic French madeleines Daniel Boulud
These little shell cookies are really half way between a cake and a cookie. I adapted this recipe from Daniel Boulud's madeleines. A great starting point for adapting to flavored madeleines. I think I need to dial back the baking powder a touch.
What you will need
3/4 cup AP flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1/3 cup sugar
1 tbsp light brown sugar
1 tbsp honey
6 tbsp unsalted butter
How to cook
1
In addition to your ingredients, you will also need a madeleine mold and a pastry bag. If you don't have a pastry bag, a ziplock bag will work fine.
2
Whisk together the flour, baking soda and salt. This just helps ensure that the salt and baking powder are distributed evenly.
3
In a mixing bowl, combine the eggs, both sugars and the honey.
4
Whisk until smooth.
5
Melt the butter. 30 seconds in the microwave oughtta do it, or melt it on the stovetop in a little saucepan. Whisk it into the egg mixture in a stream.
6
Whisk the dry ingredients into the wet ingredients. Mix well.
7
Transfer the batter to a pastry bag. Tie it off with some twine or a strip of plastic wrap. Store in the fridge for at least an hour to chill.
8
Coat the Madeleine mold with nonstick spray. Then dust it with a coat of flour.
9
Snip off the top of the pastry bag. Pipe batter into each of the Madeleine molds. Fill to about 2/3 full.
10
Bake in a preheated oven at 400F for 8-10 minutes. This is the trickiest part about making madeleines. They should be just barely soft in the center. Keep a close eye.
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