Making these delicious french cookies is an art in itself. Is it a cookie? Is it a cake? They fall somewhere between. So you have to delicately cook madeleines knowing that you canâ€™t treat them like cakes nor cookies. They truly are in a league of their own. Seemingly simple, the art is more in the process of how it is made, not the mere recipe.
3/4 cup flour
2/3 cup sugar
1 tsp of baking powder
4 oz of unsalted butter
1 lemon (or flavoring as desired)
1. Using a double boiler, melt your butter in the top using boiling water in the bottom, so your butter does not burn. If you do not have unsalted butter, you can wait for the salt to separate from the butter, and then scrape the top and remove the salt as best as possible. Add your flavoring to the hot butter. If you are making lemon favored madeleines, you would use a small amount of fresh lemon juice and grate a small amount of lemon peel into the hot butter. Once you have the mixture, leave the butter at a low temperature to simmer or stay warm.
2. Mix the flour and baking powder in a small bowl.
3. Beat the eggs at a high speed until the eggs have thickened. Then sift the sugar in at a lower speed. Mix until it begins to thin again.
4. Using a cooking spoon, fold the flour-baking soda mixture into the bowl, making sure you do not beat or mix - you are folding the flour in, but you do not want to over do it. The ingredients should be combined together into a batter.
5. Fold the butter mixture into the batter slowly.
6. Chill the batter for at least an hour.
7. Heat your oven to 430ÂºF
8. Spoon a teaspoon of batter into each mold of your madeleine pans, or roughly 3/4 full. If you are unsure of how much to add, less is better. If you have too much, they will spill over the edge and loose their shape, and the edges will burn.
9. Cook for 3 minutes, or until they have risen, then lower the oven temperature to 350ÂºF and cook for another 3 minutes, or until the edges are golden brown. Your oven might cook faster or slower, so watch your first set carefully to see when they stop rising, and when they are golden brown. Cook with more or less time at 350ÂºF for crispier or softer madeleines, depending how you enjoy them.