I love cake. And I love cookies. And that’s why the Madeleine is perfect. It’s the best of both worlds. A lightly sweet and tiny sponge cake/cookie. And they’re adorable too!
To make a true madeleine you need a special pan with scalloped wells for the batter. But if you don’t have one, no worries. Even though you won’t have the adorable shell shape they are known for, you can make this in a muffin tin as well.
You can change up the extract flavor. I used maple, but experiment with your own favorites. The batter comes together very easily. If you’re in a real hurry you can skip chilling the batter, but it does make a slight difference in the final baked texture.
Tomorrow is SOLVe (Stop Oregon Litter and Vandalism) beach cleanup day here in Oregon, a statewide annual event to keep our beaches beautiful that began in 1969. I’ll be participating with my daughters this year. Fingers crossed for good weather! Who am I kidding? This is March in Oregon. But it’s a great effort for the state I love! These seashell shaped treats seemed like the perfect snack to take along and share. Boy, that’s a real tongue twister!
Enjoy your weekend whatever you’re doing. And if you have time, whip up a batch of these madeleines as a special treat ♥️
3 eggs, room temperature
1/2 tsp sea salt
2/3 cup granulated sugar
10 Tbsp butter, melted
1 cup flour
1 1/2 tsp maple extract
Powdered sugar for dusting
Preheat oven to 375 degrees. Lightly coat standard size madeleine pans with nonstick spray. Set aside. In a medium bowl whip eggs, salt, and sugar until pale in color and almost doubled in volume. Gently fold in flour, butter, and extract until just combined. Place batter in refrigerator for 30 minutes. After batter has chilled, place a large tablespoon of batter in each madeleine well. Bake 10-12 minutes. Remove from oven and cool in pan 1-2 minutes before gently removing cookies from pan. You can dust with powdered sugar or coat in icing if you like. Store fully cooled madeleines in an airtight container at room temperature.