Madeleines

Madeleines

You will need Madeleine pan for this recipe. (Alternatively you could try to use a piping bag and a cookie sheet, but results will vary.)

½ pound butter, room temperature, plus 4 or more Tablespoons for greasing

2 ½ cups powdered sugar

4 eggs

2 cups flour

2 teaspoons vanilla

1 teaspoon lemon or orange zest (optional)

1. Preheat the oven to 350 degrees. Grease the Madeleine pan with butter generously
2. With an electric mixer, beat the room temperature butter on high until it’s fluffy, about 5 minutes.
3. Add powdered sugar and  mix on low.
4. Add eggs one at a time, blending them into the batter on high speed.
5. Slowly add the flour to the mix, blending on low speed at first and increasing speed after all the flour has been added.
6. Pour the batter into the Madeleine molds about ¾ full and bake at 350 degrees for 20 to 25 minutes until golden brown along the edges.

Chocolate Dipped Madeleines:

1 package of semi sweet chocolate chips

Omit the optional zest from the previous recipe

1. Bring water in a deep saucepan to a boil, place a metal bowl over the boiling water. Fill the metal bowl with the semi sweet chocolate chips.(This can also be done in a double boiler. You need to melt the chocolate over boiling water so it won’t burn.)
2. Stir the chocolate with until it melts. Once it is melting, dip the Madeleines in the chocolate until 1/3 of the cookie is covered in chocolate. Place the cookie on wax paper until it cools.