by Nov 8, 2010

A scrumptious and festive little cookie. I’ve tried several recipes, but always return to Julia Child. From p. 488 of The Way to Cook.
makes 20 cookies

10 tablespoons unsalted organic butter, cut into pieces
2 large cage-free eggs, whisked with a fork in a glass measuring cup
2/3 cup granulated sugar or unrefined cane juice crystals
1 cup unbleached all-purpose flour + 1 tablespoon for preparing the pans
zest from 1/2 lemon
a few juice drops from 1/2 lemon
1 few drops vanilla extract
a pinch of sea salt
1.  Preheat oven to 375° F. Mix the sugar and flour in a bowl and drizzle in most of the egg, leaving about a tablespoon or two behind in the glass measuring cup for later. Mix to combine and let rest while you brown the butter and prepare the pans.
2.  Brown the butter by placing the butter pieces in a medium saucepan over medium-high heat. Bring butter to boil and cook until lightly browned. Remove  pan from heat and set the pan in a bowl of ice to bring down the temperature of the butter, but still keep it liquid.
3.  Prepare the madeleine pans. In a small bowl, stir 1½ tablespoons of the brown butter with the 1 tablespoon flour then using a pastry brush, brush the mixture into the madeleine molds.
4.  Add the remaining egg, butter, lemon zest, lemon juice drops, vanilla, and salt to the batter from step 1. Mix to combine and scoop 1 tablespoon portions into each madeleine mold (you should have enough for 20). Bake 15 minutes. Let cool a few minutes in the pan, then unmold onto cooling racks. Best enjoyed the day they are made. (But I’m not saying they aren’t good the next morning with coffee…)
Kitchen Coach Tips
  • If you have a nice tasting honey on hand, you can substitute honey for some of the sugar:  remove three tablespoons of sugar from your 2/3 cup measure and add 2 tablespoons honey to the batter.
  • To serve:  sprinkle madeleines with powdered sugar or dip the ends in melted chocolate. Plain is nice too.

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