I had a madeleine specific pan sitting around and after looking at it for months I decided to try it out and make a batch of the cute little cookies. I’m not sure if you could make this recipe if you didn’t have a special pan as the dough is cake like and I think it would spread too much.
Preheat oven to 325 degrees F
Prepare your pan by using either cooking oil or spray.
1 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
2/3 cup of white sugar
zest of one lemon
1 tsp vanilla
1 whole large egg and 1 egg yolk
1/2 cup melted butter
1 Tblsp lemon juice
1/4 cup vanilla yogourt
Mix dry ingredients together in a bowl. In a separate bowl, mix sugar, butter, zest, vanilla and eggs. Once wet ingredients are mixed together, add dry ingredients and mix until just incorporated.
Using a small spoon, fill the pan indents with batter until even with the top of the indent. Don’t overfill. The recipe said to use a rounded tablespoon but I found that to be too much.
Bake 10 -15 minutes depending on your oven, until lightly golden. Cool for 2 minutes in the pan and then invert the pan and place cookies on a cooling rack. Cool completely. Since this made 2 batches you have to wash your pan and oil it again for the second batch.
When cool you can eat as is as they have a lovely lemon flavour or you can additionally dust with icing sugar. I didn’t want them too sweet so I omitted the icing sugar. It might have helped conceal the imperfections a little better if I had used icing sugar haha.
They did taste yummy with a cup of tea. I will definitely try these again. Each pan has 16 indents and the recipe makes 32 cookies.
Bonne chance! making these little French morsels. They would be great for a shower or luncheon.
LIVE LIFE FULLY ❤ Charlene