These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.
The Martha Stewart Show, December 2011
- 2/3 cup all-purpose flour, plus more for molds
- 1 teaspoon baking powder
- 1/4 teaspoon fleur de sel or pinch of fine sea salt
- 1/3 cup sugar
- Finely grated zest of 1 lemon
- 2 large eggs, room temperature
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
- 2 tablespoons whole milk
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
- Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
- Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
- Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
- Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
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