Courtesy of Gloria Fields, Allentown, PA
Makes 96 large or 160 small madeleines.
Brush madeleine molds with ¼ cup melted butter. Dust with1-2 tsp. flour, tapping out excess. (If using silicone molds, no need to butter or flour trays.)
Whisk together flour, salt, and baking powder and set aside. Place sugar in bowl of electric mixer. Add eggs, one at a time, mixing well after each addition. Add melted butter and vanilla. Fold in flour mixture by hand, blending until all batter ingredients are thoroughly incorporated, without overbeating.
Fill molds about 2/3’s full with batter. Bake large mold at 350 degrees for about 15 mins. until golden brown. Bake small molds for about 12 mins. Madeleines should be golden brown around the edges, and the tops should spring back when depressed. If you wish, drizzle Grand Marnier over top. You can freeze cookies at this point. Cookies will thaw quickly. Dust with powdered sugar before serving.
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