Whenever we have company, my daughter Brianna heads to the kitchen and whips up these delish Madeleines to share with our guests! They are simple to make completely from scratch and they truly are perfect for with coffee or tea! To make theme extra indulgent, we dipped them in ganache and had them for dessert! One batch makes 12 of these delicious soft French cookies.
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Preheat oven to 375 degrees F. Butter and flour madeleine molds and set aside.
Melt butter and cool to room temp.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light and fluffy
Beating constantly, gradually add sugar; continue beating at high speed until mixture is thick and pale. Ribbons will form in bowl when beaters are lifted at this point. Should take about 5-10 minutes.
Sift flour into egg mixture in thirds, fold gently after each addition
Pour melted butter around edge of batter. Then, quickly and gently fold butter into batter.
Spoon batter into molds, mounding slightly on the tops.
Bake 14-17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip
Use the tip of a knife to loosen the madeleines from the molds; flip on to cooling rack. You can then immediately sprinkle the warm cookies with granulated sugar OR you can dip them in ganache (instructions below)
1/3 cup heavy cream
1 cup of chocolate chips
In a microwave-safe bowl, mix the heavy cream and chocolate chips together, then microwave for 1 minute. Remove from microwave and stir together. The mixture should be smooth when mixed. If not, you can microwave an additional 15 seconds and stir again.
After dipping the madeleines 3 times, you can place them on a drying rack to cool or eat right away!