Madeleine Oysters

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 cookie oysters
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Ingredients

12 madeleine cookies

1 cup white frosting 

1/3 cup sifted confectioners' sugar 

Pink gel food coloring 

6 round white pearlized candy-coated chocolates 

1 cup brown sugar 

Directions

Special equipment:
a piping bag fitted with a large French pastry tube
  1. Level off the smooth side of each of the madeleines by shaving off the humps with a serrated knife. Mix the frosting, confectioners' sugar and a little pink food coloring in a medium bowl; stir until a consistent pink is achieved. Transfer the frosting to a piping bag fitted with a large French pastry tube. Pipe a swirl of frosting on the flat side of a madeleine, then sandwich with another, flat sides facing in, so the shape mimics an oyster. Repeat with the remaining cookies and frosting. Place a shimmery candy-coated chocolate in the frosting of each assembled cookie.
  2. Crumble the brown sugar in a sandy layer across the bottom of a shallow bowl. Arrange the cookie oysters on top.