Recipe Roundtable – Madelines

Madelines are a nice, refreshing, light cookie.  They’re kinda spongy; like Twinkies but with much less scary ingredients and no Kreem Filling.

I pulled together a couple of different recipes to make one especially for my family.  We like a nice lemony flavor, but if that’s not for you just leave out the lemon zest and replace the lemon extract with almond extract, or just use all vanilla.

3/4 cup all-purpose flour
1/2 teaspoon double-acting baking powder
2 large eggs, at room temperature
1/2 cup sugar
Grated zest of 1 lemon
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon emulsion
5 tablespoons butter, melted and cooled
powdered sugar, for dusting

Sift together the flour and baking powder. Whisk eggs and sugar together until the mixture is thick, light, and fluffy (about 3 minutes).

Whisk in the the lemon zest, vanilla, and lemon emulsion.

Using a rubber spatula, dry ingredients. Mix in the melted and cooled butter. Cover with plastic wrap and chill for 3 hours (batter can be kept tightly covered in the refrigerator for up to 2 days.)

Preheat oven to 400 degrees. Generously butter and flour the pan. You do need a Madeline pan to make get nice ‘shell’ look. Fill each little hold almost to the top. Don’t over fill, they will puff up and smooth out when they cook.

If you have small molds, bake for 8 to 10 minutes. Mine are big, and I baked for 11 minutes. The Madelines will be puffy and golden brown and sort of crusty on the edges.

Remove from the oven and let them sit for just a minute, then gently pop the cookies out using a butter knife to pry and loosen. Put them ‘shell side’ up on a cooling rack. When cool (or just less warm, really), dust with powdered sugar.

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