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Nb persons: 0
Yield: Makes 24 cookies
Source: Cook's Illustrated Holiday Baking 2008
|This recipe uses a 12-cookie madeleine mold; even if you have two molds, be sure to bake them one at a time. The bowl of madeleine cookie batter can be wrapped tightly with plastic wrap and refrigerated for up to 24 hours; portion and bake as directed.|
|10 Tb.||unsalted butter, melted and cooled, plus extra for greasing mold|
|1 c.||cake flour|
|1/4 tsp.||table salt|
|1 large||egg yolk|
|1 Tb.||vanilla extract|
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12-cookie madeleine mold. Whisk flour and salt together in small bowl.
2. Beat eggs and egg yolk together in stand mixer fitted with whisk attachment on high speed until frothy, 3-5 minutes. Add sugar and vanilla and beat until very thick,3-5 minutes. Add sugar and vanilla and beat until very thick, 3-5 minutes. With rubber spatula, gently fold in flour mixture, followed by melted butter.
3. Spoon half of batter into prepared mold, filling mold to rim. Bake until cookies are golden and spring back when pressed lightly, about 10 minutes, rotating mold halfway through baking.
4. Let cookies cool in mold for 10 minutes, then flip out onto wire rack and let cool completely before serving, about 1 hour. Cool and re-grease mold and repeat with remaining batter.
CITRUS MADELEINES: Add 1 Tb. grated lemon zest or orange zest with sugar and vanilla.
CHOCOLATE MADELEINES: Substitute 1/4 c. sifted Dutch-processed cocoa powder for 1/4 c. of flour and add 2 tsp. instant expresso or instant coffee to flour mixture.
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