Tuesday, June 7, 2011

Cookie Spree Part 1: Madeleines

I am officially obsessed with the site foodgawker.com , which I just found out about the other day when checking out one of my favorite blogs, How Sweet it Is. It is exactly as the name implies, a website where you can gawk at amazing food photography from all over the internet and blogosphere. Click on the photo and you can get redirected to the blog and even the recipe, which is where my thought of Madeleines originated from.

Now tell me, if you saw this photo, would you be able to resist going into the kitchen to whip up some of these beauties? Long story short: I was not strong enough to resist the call, and decided to test out the recipe that corresponds to the photo above from MochiThoughts.

The good news: the recipe is pretty simple and only calls for a few basic ingredients (flour, powdered sugar, butter, vanilla, baking powder and eggs).

The bad news: although not truly bad news, please be aware that greasing the madeleine pan should read "spray the pan until it looks like you've sprayed it too much" as these little cake-like cookies will stick to the pan otherwise. My first batch was ruined (good eating, just not good looking) as I did not want to overly-spray the pan. Turns out there's no such term when it comes to madeleines.

If you can avoid my little mishap, however, there really is no bad news with this recipe. It's simple and effective and makes for good eating. Hope you enjoy!

Vanilla Madeleines (Via MochiThoughts)

2 eggs
1 teaspoon vanilla
1 cup confectioners’ sugar

3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled

  1. Preheat oven to 375 degrees  Grease and flour (generously) 2 12-cup Madeleine pans
  2. In a medium bowl beat eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the powdered sugar and beat for 5 to 7 minutes or until thick and satiny.
  3. Sift together the flour and baking powder. Sift 1/2 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. Bake at 375 degrees for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.

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