Recipe by Chef Jacquie
Madeleines are from the northeast region of France called Lorraine. They are made from a genoise cake batter. Madeleines are incredibly versatile, as they can be flavored with everything from lemon zest to ground nuts. Their size also makes them the perfect treat to pair with a nice cup of espresso or tea after dinner. But, if you ask me, there’s never a bad time for a madeleine!
3 Dozen Cookies
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 pinch salt
- 4 large eggs
- 1 cup sugar
- 12 Tablespoons butter, melted
- Butter for the Madeleine pans
Butter the madeleine pans and place in the refrigerator to cool.
In a bowl, sift the flour, cocoa and salt.
In a large bowl, using an electric mixer, beat the eggs and the sugar until blended.
Gently fold the flour mixture into the egg mixture until combined.
Gradually add the cooled melted butter in a steady stream, mixing until completely incorporated.
Remove pans from refrigerator and spoon in batter, filling 3/4 of the way, and place back in the refrigerator for about one hour.
When ready to bake pre-heat oven to 425 degrees. Place Madeleines pans in oven and bake for 7 minutes.
Remove from the oven and immediately remove the Madeleines from the pan to avoid sticking. To remove them turn the pan upside down and tap on the counter or hard surface.
Madeleines are best when eaten slightly warm.
