I’m not usually one to spend money on baking pans that are only designed for one thing (save for the time I bought that donut pan…But that was different because there are hundreds of donut combinations!), but I just couldn’t resist those adorable Madeleine pans any longer! How can I have a proper tea party without shell-shaped cookies? How can I pretend that I’m French without cake-y cookies with tons of powdered sugar sprinkled on the top? The Madeleine pan was an investment really, I mean, if you think about it. Kind of. Maybe?
Anyway, there is now a Madeleine pan siting in my pantry, and lots of tiny, delicious, half cake/half cookies on the table waiting for me to devour them. So, it’s been a good day.
Besides the fact that these sophisticated little ladies (Because they’re obviously girls. All that’s missing, really. are mini strands of pearls.) are totally delicious, they are also surprisingly easy to make. I know that I say that so often, but it’s for real this time!
These special cookies are perfect for several occasions, which makes them so fun to have around. I’ve currently enjoyed them at breakfast time, tea time, after dinner, and a quick snack on-the-go. They’re so beautifully light that they can be eaten any time with very little guilt. (Although, you should never feel guilty about dessert. It’s sweet for a reason!)
Get yourself a Madeleine pan and try these!
What You’ll Need:
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 4 large eggs, room temperature
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
1. Preheat oven to 375 degrees. Butter and flour your Madeleine pan. Set aside.
2. In a bowl, whisk eggs, sugar, and salt together until thick (about 7 or 8 minutes). Add vanilla.
3. Using a rubber spatula, gently, but with a little speed, fold in flour. Next, quickly but gently fold in the melted butter, making sure that it fully incorporates and does not sink to the bottom.
4. Spoon mixture into the Madeleine pan quickly. Make sure that you don’t fill the molds more than 3/4 full to avoid overflow. Bake until just golden; About 8-10 minutes. Gently remove from pan and transfer to a wire rack to cool. Repeat this process with the remaining batter.
5. Sprinkle powdered sugar on top to your heart’s content!
SOURCE: Martha Stewart
HAPPY THANKSGIVING WEEK!!!