Madeleine Cookies

Madeleine Cookies
Madeleine cookies get their distinctive shape from the shell-shaped baking pan. These cookies are simple to bake in our silicone bakeware.
Tools Needed
Madeleine baking pan (Fat Daddio's SMF032)
Mixing bowl
Electric Mixer
Cooling rack (Fat Daddio's CR)
2/3 cup all-purpose flour
3/4 tsp baking powder
Pinch of salt
1/2 cup sugar (or vanilla sugar if you can find it)
2 large eggs
1 tsp vanilla extract
6 Tbsp unsalted butter, melted and cooled
  1. In a small bowl, combine the flour, baking powder, and salt, and give them a shake to incorporate them slightly. 
  2. In a large bowl, beat the sugar mixture and the eggs until pale and thick, about 5-8 minutes. (You can also use a stand/hand mixer, and it will take less time.) Add in the vanilla extract and stir to combine. Fold the melted butter into the mixture, then the flour.
  3. Cover the batter with plastic wrap or a kitchen towel and refrigerate batter for 2 hours.
  4. Towards the end of the fridge time, preheat oven to 400 degrees F.
  5. Fill the cavities of the Madeleine pan with the chilled batter until almost full. (You might have to spread the batter out a bit with a spatula so that it covers the entire mold.) Bake until the centers are puffed and edges are golden brown, about 10-12 minutes. Let cool for a few minutes in the pan, then invert them onto a wire rack to cool completely.

    QUICK TIP: Madeleines are best the day they are made, but may be stored for up to 2 days in an airtight container at room temperature, or you can freeze them for up to a month. 

Madeleines are even better if you brown the butter when you melt it. Learn how to brown butter here.