Madeleine cookies

I mentioned that Madeleine cookies are lil’ bun’s favorite type of cookies of all time. At that time I said that I would try making madeleines as soon as I get my hands on one of those madeleine pans and that day came surprisingly fast because I got one on Wednesday! I wanted to find a rectangular one so I could bake more at once but I couldn’t seem to find any at a considerable price so I settled with the one I got and ended up baking them in batches.

I’ve never made Madeleine cookies before but I watched a video beforehand and learned that the most important part in making these cookies is the air-ation of the eggs! Without doing this properly, your madeleines won’t turn out as nicely cakelike and fluffy!

You could use an electric mixer for this process but since I was already using a whisk…I stuck with it until the end and goodness at the end of the process my arms were TIRED! But, I’ve been taking a break from exercise lately because my doctor says that I need to take it easy so I guess I got a mini work out in there (:

Ingredients (makes 12):

2 eggs
1/2 teaspoon vanilla
1/3 cup sugar (i used coconut sugar)
1/2 cup flour
1/4 cup butter melted
pinch of salt

Bake away!

1. Melt the butter in a small bowl or saucepan and set it aside in a container to cool down a bit. In a separate medium bowl, combine the vanilla and eggs.

2. Whisk the vanilla, salt and eggs in the bowl until combined

3. Continue to beat the mixture and gradually add in the sugar 1/3 at a time. At this time you can switch to an electric mixer or continue to work out those arms and whisk your heart out. Beat your mixture on high speed for 8 – 10 minutes until it becomes thick and pale with an almost ribbony or cake batter consistency. The mixture should of doubled in size.

4. Gently fold in the flour 1/3 at a time until incorporated.

5. Slowly pour the butter in along the edge of your bowl making sure that you are folding it into your batter at the same time so that it combines properly

6. Prep your madeleine mold by buttering each one thoroughly before dusting each with a bit of flour to ensure that they don’t end up sticking to the pan. Then, pour the batter into the madeleine molds. I found it helpful to transfer my batter into a liquid measuring cup first before filling each mold.

7. Bake at 375F for 14 to 17 minutes, or until golden and the tops are springy.

Check out my carrot cake Madeleine cookies recipe here!