I have come up with a recipe with the taste the way I like them, more buttery and sweetened with white sugar only. It reminds me of the Austrian jelly roll cake. This madeleine has the combination of a sponge textured cookie with a dab of jam in the middle that makes it extra special for me.
To get the best results it is important to follow the mixing directions carefully. Any over baking will result in a dry cookie. It is all about the technique rather than the recipe for this wonderful confection! Pay attention to the long beating time for the batter. Sift your flour in slowly even if you are using a pre-sifted flour. You need a madeleine cookie pan for this recipe.
A cookie to savor! ENJOY!”
Servings: 24 Bake Time: 8-11 minutes
1 cup flour
1/4 teaspoon cornstarch
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
3 tablespoons strawberry jam for filling
1/2 cup powdered sugar for dusting
1. Preheat oven to 375°.
2. Generously grease and flour two 12-count Madeleine pans, or use a baking spray.
3. In a small pan melt the butter and keep it warm on lowest heat.
4. In a small bowl, mix the flour, cornstarch, salt, and baking powder. Set aside.
5. In a large bowl of your electric mixer, beat the eggs, sugar, and vanilla extract at the highest speed for 5 – 8 minutes, until mixture is thick and pale in color.
6. SIFT about one-third of the flour mixture into the whipped eggs mixture and using a rubber spatula, gently fold in until just blended.
7. Repeat step 6 two more times. Do not over mix or the batter will deflate.
8. Take 1 cup of the batter and fold it into the warm melted butter. (This lightens the butter and makes it easier to fold into the batter).
9. Using a spatula, gently fold the butter mixture into the egg mixture.
10. Cover and refrigerate batter for at least 2 hours, or preferably, overnight. (The batter may be stored in the refrigerator for 3 days).
11. Using a cookie scoop or a tablespoon, drop the batter into the molds. Leave the batter mounded in the center to get the humped shape of the madeleine cookie.
12. Put ¼ teaspoon of jam into each center of the dough.
13. Cover jam with a teaspoon more of the batter.
14. Bake for 8 – 11 minutes, or until edges are golden brown and centers spring back when lightly touched. (Do not over bake, or they will be dry).
15. Immediately invert pans and lightly tap them on the counter to release the madeleines.
16. Place the madeleines upright on a wire rack to cool.
17. Store in airtight container at room temperature for a few days.
18. Madeleines freeze very well also.
19. Dust with confectioner’s sugar before serving.
Madeleines with Jam
Servings Per Recipe: 24
Amount Per Serving: 1 cookie
Calories from Fat: 37
* % Daily Value *
* Total Fat 4g 6%
* Saturated Fat 3g 14%
* Cholesterol 28mg 9%
* Sodium 71mg 3%
* Total Carbohydrates 13g 4%
* Dietary Fiber 0g 0%
* Protein 1g 2%
* Sugars 9g
* Vitamin A 3%
* Vitamin C 0%
* Calcium 0%
* Iron 1%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.0