Picture straight from my iphone.  I love that little phone.  It's magic!
We felt very French the other day.   A few Saturdays ago, our dear little Emma was feeling a little stir crazy.  Sometimes she gets that way.  This Sat. wasn't filled with skiing, or rock climbing, or playing with friends, and Emma needed to make something.   She does that.  She'll come into the kitchen and say, "So what can we make delicious today?" Someone is going to be very lucky to marry this girl one day.  She can cook.  I knew how to make chocolate chip cookies when I got married, but Em has quite a repertoire.  She decided on some cute little Madeleine cookies.  I had received a Madeleine pan for Christmas and this was our first attempt.  They turned out perfect.  A simple little cookie.  Almost the texture of a pound cake, but more of the crispy edges.  I thought they were wonderful.  So did everyone else.  We felt as if we should be outside a cute Paris cafe maybe cheering on some Tour de France bikers as they rode along.  We can only dream.  A nice little dip in chocolate would be tasty too on these cookies.  So if you're needing a little vacation, make these and then sit on your porch outside and think of Spring.  I think it's coming!!  **Here's a link to the Madeleine Pan.  I got it from Amazon and it works super great!  It wasn't too bad price wise either:)

Madeleine Cookies

1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional
Preheat the oven to 375 degrees F. Thoroughly butter and flour the Madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.

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