I made some ‘faux’ madeleines last week using my rolled out sugar cookie dough and our madeleine pans. As usual, I had added the zest of one lemon to the dough. By mistake, I tossed all of the dry ingredients into the mixing bowl with the butter at the start. It still worked – as a matter of fact, Rich said they were the best batch to date! Our cookie cutters, though, are all seasonally dedicated, so I began by rolling out a large sheet of dough and scoring it into squares, then bisecting those. Then I thought about our madeleine pans sitting unused and ignored in the cupboard. Hmmm. By laying a sheet of dough on the pan, pressing bits into the molds and repeating, I got some nice cookies that LOOKED like the traditional small cakes, but had more of a cookie consistency:
Still, I do love me a nice madeleine, so once again to da Google for an answer. Emeril and Food Network came to my rescue, with a recipe calling for orange zest and a dark chocolate dip. Mmmmm, orange and dark chocolate, one of my favorite flavor combinations. Chocolate is kind of off limits for Rich right now, but white chocolate is just ducky – so with that one substitute, we were off to the races.
•4 large eggs
•3/4 cup sugar
•1/4 teaspoon pure vanilla extract
•1/4 pound (1 stick) unsalted butter, melted
•1 cup all-purpose flour
•1 tsp baking powder
•1 tbsp orange zest, finely minced
•1/4 lb semi-sweet chocolate, melted
•1 tsp butter and 2 tsp flour for the madeleine pans
Preheat the oven to 350º.
Grease and flour 24 madeleine molds using one teaspoon of the butter and 2 teaspoons of flour.
In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes. Spoon the batter into the molds so that they are about two thirds full – you’ll end up with 24 madeleines – just enough batter for two standard madeleine pans.Bake until lightly golden, 18 to 20 minutes.
NOTE ON BAKING TIME: Our oven has run hot since the day we moved in, so I automatically decrease the temperature by 25º, and these guys were still DONE after ten minutes, so watch your oven when making these.
Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate.
To dip; dip half of each cookie in the chocolate, letting the excess drip and place on parchment lined baking sheet. Allow the cookies sit until the chocolate sets.