A cookie so classic it needs pretty much no introduction, the Madeleine cookie is so easy to bake but so hard to make perfect. One her trip to The Cook's Atelier in Burgundy, Lisa came across some of the most perfect Madeleines a girl could ask for. Only thing we absolutely insist. That you eat them hot and just out of the oven, because a perfect Madeleine waits for no one (and, frankly, never tastes quite as good when cold).
at room temperature
at room temperature
plus extra for dusting
Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. (Be careful not to overheat.) Set aside to cool. Using a pastry brush, generously grease a large (12 well) Madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set.
Using a stand mixer fit with a whisk attachment, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes. Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture. Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture.
Cover the bowl and place in the refrigerator for 1 1/2 hours. Heat the oven to 425°F and arrange a rack in the middle. Drop the batter in the middle of each mold until about three-quarters full without spreading it.
Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch. Remove the madeleines from the oven and place on a cooling rack. Dust with confectioner's sugar.
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Photo Credit: Lisa Samuel