Learn how to make my foolproof madeleine recipe, a great French cookie recipe for Spring.
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BETH’S FOOLPROOF MADELEINE RECIPE
Makes 18 cookies
*Print recipe here*
2/3 cup (130 g) sugar
1 1/2 (7.5 ml) tsp orange zest
1 cup (120 g) flour
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
6 tbsp (60 ml) melted butter
1 tbsp (7 g) powdered sugar
Preheat oven to 350F/(176C).
Beat eggs with sugar until pale yellow. Add zest.
Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter.
Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well.
Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way.
Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool slightly and remove from the tin and allow to cool.
Once cooled completely and dust with powdered sugar and serve!
These are best eaten the day they are made. Batter can be made 2 days ahead of time.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! .