Hello everyone, how is summer going on for all of you? I do hope that you all have been enjoying the sun, beach, and if not near a beach maybe finding your favorite swimming hole.
So the weather has been cooling a little bit every evening and I definitely love it! because right around the corner is my favorite time of the year here in New England!! Autumn and it’s delightful fresh air, so keeping that in mind I want to share a recipe that I found in one of my mother in law’s old cooking notebooks. Mama Lucy love these delicious French origin cookies, which we all know as Madeleines; the history behind the delicious cake-like cookie is rather a tale, no one really knows who created these delicious delicate full of flavor cookies but for now let us all keep enjoying them. I also have made them and dipped them in dark Chocolate and let me tell you it a taste that you will never get tired of. I hope you all enjoy the classic recipe. As always Enjoy!!!
French Madeleines
A delicious French Classic that it is a must for your friends and Families!
Ingredients
- 1 Stick unsalted butter, melted until browned
- 2 Teaspoons Vanilla extract
- 1 1/2 Teaspoons of Lemon zest
- 1 Cup all-purpose flour
- 1 1/4 Teaspoons Baking powder
- 1/4 Teaspoon Kosher Salt
- 3 Large eggs ( always have them at room temperature when baking)
- 3/4 Cup sugar
- 1/2 cup Confectioners sugar Optional for garnish)
Directions
- Step 1 Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
- Step 2 In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
- Step 3 In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it’s very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
- Step 4 Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
- Step 5 30 minutes before you’re ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
- Step 6 Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don’t need to spread the batter.
- Step 7 Bake for 12 minutes, or until the “bellies” have risen and they’re golden brown.
