Madeleines a Classic French Recipe that are Easy to Make
Many people shy away from French cooking and desserts because they seem to complicated. However, the reality is many recipes are quick and easy to make including these classic madeleines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla… and I think it makes it just that much tastier. I found this recipe made 22-24 regular size madeleines.
These little sweet treats are not quite cookies and not quite cakes. Easy to make and hard to keep in stock.
|22-24 regular size pieces||15minutes|
|Cook Time||Passive Time|
- 1tsp Baking Powder
- 1/2tsp Salt
- 3/4cup All Purpose Flourplus more for dusting
- 2large Eggs
- 1/3cup Granulated Sugar
- 1tbsp Light Brown sugar
- 1tbsp Honey
- 2tsp finely grated lemon zestor Orange Zest
- 1tsp Vanilla paste*(if you have. If not, any good quality vanilla)
- 6tbsp (¾ stick) Unsalted Buttermelted and warm
- Nonstick Vegetable Oil Sprayor softened butter
- Powdered Sugar
Special Equipment: Three 20-cake mini madeleine pans or two 12-cake regular madeleine pans
* Vanilla paste is essentially a small jar of scraped-out vanilla pod, so you get the benefit and potency of fresh vanilla with a pretty speckled end product.
Batter can be made 1 day ahead and kept chilled until you are ready to bake.