As I mentioned last week, I recently took a trip home to see my family. It was short but busy, and I even managed to make a few things for this here blog! I ultimately decided to make madeleines because I realized…my family already had everything to make them, and as any college student probably knows, a fully-stocked kitchen is a luxury.
This was another Mama/Tyne project, and Mama had a few comments to make about the madeleines. She thought that we filled the tins a little too much and cooked them for a little too long, and although I do think she is right, I (and the rest of my family) still thought they tasted quite delicious.
In the end, lesson learned: a little less batter and time in the oven so they turn out a bit more cake-like. But like I said, I still think they were a success because after all, how could anything covered in powdered sugar or chocolate possibly not taste great?
- 1 1/2 C. flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 sticks butter
- 3 large eggs
- 1 large egg yolk
- 3/4 C. sugar
- 1 1/2 tsp. vanilla
- Confectioners’ sugar for dusting
- Melted chocolate for dipping
- Preheat oven to 450. Spray madeleine pans with cooking spray.
- Sift flour, baking powder and salt together.
- In small bowl, melt butter.
- In mixing bowl, beat eggs, yolk, sugar and vanilla together with electric mixer on high until thick and pale yellow, about 2 minutes.
- Alternate adding butter and the flour mixture to egg/sugar mixture, folding until well mixed.
- Fill madeleine molds 3/4 full.
- Bake for 6-10 minutes, until slightly golden and toothpick comes out clean.
- Remove from pans and cool on rack. When thoroughly cooled, dust with confectioners’ sugar and/or dip in melted chocolate.