Marvelous Madeleines for Dessert

Marvelous Madeleines for Dessert

I was invited for lunch at my friend, Emily's home the other day.

When I walked into her kitchen, I saw a recipe and baking ingredients coming to 

room temperature on her kitchen island. Mmm looks like we'll be making 

our dessert today.  Last time I visited, I took my bread machines and

we made several dough related items.  

Cooking during our visits is becoming a fun tradition.

After lunch we started making our dessert.

We used Martha Stewart's recipe, but used almond extract instead of vanilla.

If you like lemon flavor, use lemon extract.

The other change we made, was that we didn't let the batter sit two hours.

We used it as soon as we were done mixing it.

http://www.marthastewart.com/856115/vanilla-madeleines

Picture of the recipe, too small to read, so use the link I provided.

All the ingredients.

Two Madeleine pans.

Pans that have been buttered & floured.
You can also spray them with a cooking spray or Baker's Joy .

Whipping up the batter to an almost meringue consistency.

Our first batch. We later found out, that even though
the recipe says to "mound",
 the amount in the pans was too much.  

They came out lightly browned and a bit too big.
We let them cool only for a minute of two before gently removing them
with a butter knife and putting them on cooling racks.

The six cookies from the top were the overfilled ones.
The bottom six were just right. We used a little less
than 1/4 cup of batter in a 1/4 measuring cup
 to fill the molds.

Cooled cookies were then lightly dusted with confectioner's sugar.

Makes 48 cookies when done with the correct amount
of batter in each mold.
If you don't plan to eat these with a few days,
they can be frozen  in small freezer bags.
Do not dust with confectioner's sugar on the
cookies you plan to freeze.

These cookies are light, fragrant, moist and as delicious as they look!

We enjoyed a few of them with a piping hot cup of coffee.


The pans below are the non stick ones that I have.  The ones used above are aluminum.
Both will work just fine.

Martha's recipe calls for a pastry bag. We used a 1/4 cup measureing cup.
If I knew we were baking these, I would have taken my batter pen.