Madeleines (Cooking Light)

When baked in holiday shapes, these cookie-cake hybrids become more fun. They are good to have in the mix because decorating is simpler: Just dust with powdered sugar. Make and chill the batter up to a day ahead.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 3/4

    cup sugar

  • 2

    teaspoons lemon juice

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • 2

    large eggs

  • 2

    large egg whites

  • 6

    ounces cake flour (about 1 1/2 cups)

  • 1/3

    cup butter, melted and cooled

  • Baking spray with flour (such as Baker's Joy)

  • 3

    tablespoons powdered sugar

Directions

1. Combine first 6 ingredients in a large bowl. Beat with a mixer at medium speed for 5 minutes or until mixture is thick and pale. Sift cake flour over egg mixture, 1/2 cup at a time; gently fold in flour. Fold in melted butter. Cover and refrigerate at least 1 hour. 2. Preheat oven to 350°. 3. Spoon about 2 teaspoons batter into each of 12 madeleine molds or other cookie molds coated with baking spray. Bake at 350° for 8 minutes or until golden around edges. Cool in pan on a wire rack 2 minutes. Remove from pan, and cool completely on wire rack. Repeat procedure twice with the remaining batter to yield 36 madeleines. Dust madeleines with powdered sugar.

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