It’s like clockwork…once the weekend hits, I typically crave a quality baking session in the kitchen. I had never made madeleines from scratch, but always admired the gorgeous shape and cake-like texture of the cookie.
Every afternoon, I sit down for a cup of coffee and this sounded like the perfect treat to enjoy with my coffee. These cookies may look intimidating, but they are surprisingly easy to make! I purchased a madeleine pan and followed this recipe from Martha Stewart. I gave the cookies a little extra love by dipping them in extra dark chocolate and sprinkling with sea salt – um, yes please!
makes 2 dozen
cookie recipe by Martha Stewart
3/4 cup unsalted butter, melted, plus more for pans
1 1/2 cups cake flour, sifted (I used regular AP flour and my cookies turned out great)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.
Chocolate + Sea Salt Topping
2 3.5oz bars of high quality dark chocolate (I used Ghiradelli 72% cocoa chocolate)
3 tablespoons unsalted butter
Sea salt (I prefer using Maldon sea salt flakes)
Chop the chocolate bars and combine in a medium sauce-pot with butter. On medium-low heat, stir and melt the butter and chocolate together.
Once melted, dip the cooled madeleine cookies in the chocolate halfway. Sprinkle with sea salt.