Vanilla Bean Madeleines
Classic French Madeleines are a cross between a cake and a cookie. Thin and crisp on the outside with a tender crumb on the inside. Take these cookies up a notch by dipping them in melted white or dark chocolate, Enjoy!
Servings: 16 cookies
Ingredients
- 3/4 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 lg. eggs
- 1/3 c. granulated sugar
- 1 T. brown sugar packed
- 1 whole vanilla bean split, seeds scraped
- 1 T. honey
- 6 T. butter melted
- confectioner's sugar for dusting
- 4 oz. white or dark chocolate melted
Instructions
- In a small bowl, sift together the flour, baking powder, and salt, set aside.
- In a medium bowl, whisk the eggs, sugars, vanilla bean caviar and honey until smooth. Stir in the flour mixture, just until incorporated; set aside.
- In a small saucepan, melt the butter over medium-high heat. Continue cooking the butter until the butter foams and turns golden brown in color. Remove from the heat and slowly whisk into the batter. Spoon the batter into a pastry bag (or Ziploc bag) and refrigerate 1 hour or overnight.
- Preheat the oven to 400 degrees. Lightly grease a 16-cake regular Madeleine pan with non-stick spray.
- Pipe the batter into the mold, filling about 2/3 full. Bake for 8 to 10 minutes, or until the edges are golden brown and the centers are puffed and lightly spring back when pressed. While still hot, remove from the pan and move to a cooling rack to cool completely.
- Dust with confectioners’ sugar and/or dip the edges in melted white or dark chocolate.
Notes
Recipe for Dark Chocolate Mandeleines
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