Madeleines

Madeleines

Whenever I need a cookie recipe, I pull out one of my favorite cookbooks: "Great Cookies: Secrets to Sensational Sweets" by Carole Walter. If you do not own this book, it is a must-have if you like to bake cookies. After being invited to a Friday night dinner at the home of my dear friends, I searched for something sweet to make. Madeleines are technically not cookies, but rather small shell shaped sponge cakes.  They are best served freshly baked which is why I brought the pan and batter to bake after dinner. They only take 5-7 minutes to bake depending on your oven and type of pan (shorter cooking time for non-stick).  I have to admit I didn't keep a close watch during the baking - I normally would have if not for my toddler's diaper beckoning my attention. The madeleines came out darker than I would have liked, but they tasted fine.

Madeleine pan buttered and dusted with flour

Ready to be baked

Madeleines
Adapted from Great Cookies: Secrets to Sensational Sweets by Carole Walter

1/3  cup butter (2/3 stick)

2 T  honey

2/3  cup all-purpose flour, spooned in and leveled

1/2  t baking powder

1/8  t salt

2 large eggs

1/3 cup sugar

1 t pure vanilla extract

3/4 t grated orange zest

3/4 t grated lemon zest

Confectioners' sugar for dusting

1. Preheat the oven to 375 degrees. Using softened butter, grease the madeleine pan and then dust with flour. Tap the pan over a sink to remove excess flour. Be sure to evenly coat all of the mold to prevent sticking. Chill pan until ready.

2. In a heavy saucepan, melt the butter slowly. As the white foam comes to the surface, skim it with a large spoon. Cook the butter until it is a deep golden brown color. Pour the butter through a fine strainer to remove any dark sediments. Stir in the honey and then cool this mixture.

3. Sift together the flour, baking powder and salt three times.

4. Beat the eggs in an electric mixer with the whip attachment on medium speed for 2 minutes. Add the sugar slowly, beating until the mixture is thickened and light in color, about 2 minutes. Add vanilla and zests.

5. On low speed, add the flour alternately with the butter mixture, three parts flour to two parts butter, ending with flour.

6. Fill your madeleine molds until they are two-thirds full (I overfilled mine - the results were impregnated looking madeleines). Bake in the center of the oven for 6-7 minutes. If using a non-stick pan, reduce baking time to 5-6 minutes. Cool for 1 minute, then remove from the pan. Dust madeleines with confectioners' sugar and serve.

**The recipe makes about 15 regular sized madeleines.

Perfect with coffee or tea!