I have been trying to achieve an excellent Madeleine cookie since trying them a couple of years ago in a bakery. Madeleine cookies are sweet and delicious. They taste a bit like sponge cake. Nothing like butter, sugar, vanilla and flour! What a perfect union. My daughter is in a stage now that she LOVES Madeline books so these cookies were perfect. I have attempted these cookies several times before without success. This time, I decided to really pay attention to following the directions and beating the mixture for the right amount of minutes. I also discovered that using non stick cooking spray was NOT a good idea. It made the top of the cookies look burned and didn’t have that nice shell look on top. When greasing the pan, apply butter, no other substitute. It made such a difference with the cookie. I found the original recipe here. I followed the recipe but did leave out the lemon (I don’t like lemon) and added maple extract.
Here is how I made it:
1 teaspoon of vanilla extract
1/2 teaspoon of maple extract (optional)
1 cup of confectioners sugar
3/4 all purpose flour
1/4 teaspoon of baking powder
1/2 cup butter melted and cooled
1. Preheat oven to 350 and grease the Madeleine pan with butter.
2. Beat eggs and vanilla with an electric mixer for five minutes. Beat in sugar and then beat for about 6-7 minutes.
3. Whisk flour and baking powder. Fold into egg mixture. I would do it in thirds and gently.
4. Fold in cooled butter.
5. Spoon batter in mold about 3/4 full.
6. Bake for 12-14 minutes until the top springs back. This recipe makes about 18 cookies depending on how full you fill the pans.