What Are Madeleines?

Vanilla Madeleines
Makes about a dozen

5 tablespoons unsalted butter
1/3 cup granulated sugar (extra fine or castor sugar)
2 large eggs, room temperature
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
1 cup cake flour
Powdered sugar, chocolate glaze or finely chopped hazelnuts for decorating

In a small saucepan over medium heat melt butter until changes color and browned around edges, about 5-6 minutes. Set aside to cool.

In the bowl of stand mixer beat sugar, eggs, and salt until thick and lemon yellow. Add vanilla.

Sprinkle flour over egg mixture, alternating with browned butter. Fold gently so that batter doesn't lose volume. Cover batter and refrigerate for an hour or until thick.

Preheat oven to 375 degrees. Brush madeleine pan with melted butter. Fill each well of prepared pan with about 1 tablespoon of batter. Bake for 12 to 14 minutes or until cakes are golden brown. Cool for about 10 minutes before removing from pan. Cool completely on wire rack.

Sift powdered sugar over cakes just before serving. You can also dip in chocolate glaze and roll in hazelnuts. Be sure to allow chocolate to harden before serving. Store in airtight container.

Citrus Madeleines: add 1 tablespoon of grated lemon or orange zest in place of vanilla. Brush with lemon, orange, or honey glaze.

Chocolate Madeleines: Increase sugar to ½ cup and substitute ¼ cup unsweetened cocoa for 2 tablespoons of flour. Whisk flour and cocoa together before sprinkling over egg mixture. I sometimes add a teaspoon of cinnamon into this recipe or instead of vanilla extract use almond extract

photo used under creative commons from yomi955

Cornmeal Madeleines

1 ¼ cup all purpose flour
¾ cup cornmeal
¼ cup sugar, granulated or light brown
2 teaspoons baking powder
½ teaspoon sea salt
1 cup whole milk
1 egg
¼ cup unsalted butter, melted

Preheat oven to 400 degrees. Brush madeleine pan with melted butter.

Whisk together flour, cornmeal, sugar, baking powder, and salt. Add, milk, egg, and melted butter. Mix batter thoroughly.

Fill each well of prepared pan with about 1 tablespoon of batter. Bake for 10 to 12 minutes or until browned.

Cool for 10 minutes before removing from pan.

photo used under creative commons from simon doggett