Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Dipped Madeleines
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- Level: Intermediate
- Total: 9 hr 45 min (includes chilling and cooling times)
- Active: 40 min
- Yield: 12 madeleines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 160
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 52 mg
- Sodium
- 88 mg
It only takes a few pantry ingredients to make golden shell-shaped madeleines, and coating them with green, red and white candy in three different designs gives them festive cheer. A madeleine’s texture is a cross between a cookie and a mini cake; chilling the dough overnight helps produce the light and airy interior and crisp exterior these cookies are famous for.
- Level: Intermediate
- Total: 9 hr 45 min (includes chilling and cooling times)
- Active: 40 min
- Yield: 12 madeleines
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 160
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 2 g
- Cholesterol
- 52 mg
- Sodium
- 88 mg
Ingredients
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Directions
Special equipment:
a madeleine pan with 12 indentations; 3 disposable piping bags- Microwave 6 tablespoons of the butter in a medium microwave-safe bowl until melted, about 1 minute, stirring halfway through. Set aside to cool slightly.
- Combine the sugar, eggs, lemon zest and salt in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is very light yellow and frothy, about 8 minutes. Add the vanilla and beat just to incorporate. Add 1/4 cup of the egg mixture to the melted butter and stir just to combine. Add the butter mixture back to the bowl and whisk on low speed to combine. Add the flour and whisk on low just until combined. Cover the bowl and refrigerate for at least 8 hours and up to overnight.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Microwave the remaining 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Generously brush a madeleine pan with 12 indentations with the melted butter, making sure to get it into the grooves of each.
- Spoon a heaping 1 tablespoon batter into each cup of the prepared pan. Bake until the edges are golden brown, have a slight dome and spring back when pressed, 12 to 14 minutes. Immediately loosen the edges of the cookies with a small offset spatula or butter knife and unmold; transfer to a rack to cool completely, about 30 minutes. Wipe out the madeleine pan.
- Meanwhile, add the green candy wafers to a small microwave-safe bowl, the white candy wafers to another small microwave safe bowl and the red candy wafers to a third small microwave-safe bowl. Microwave each bowl separately until the candy is melted and smooth, stirring every 20 to 30 seconds, about 1 1/2 minutes total for each. Transfer each color to a disposable piping bag and snip the tip off each.
- Pipe little trios of red dots into 4 cups of the madeleine pan, then pipe a layer of green over the top. Immediately place a cooled madeleine over the candy in each cup and press to adhere. Next, pipe little trios of red dots and little drops of green to resemble holly clusters into 4 more of the madeleine cups, then pipe a layer of white over the top. Immediately place a cooled madeleine over the candy in each cup and press to adhere. Finally, pipe thin red and green vertical stripes in the last 4 madeleine cups and pipe a layer of white over the top. Immediately place a cooled madeleine over the candy in each cup and press to adhere. Place the pan in the refrigerator until the candy is set, about 10 minutes.
- Invert the madeleines onto a plate and serve immediately.
