Madeleines
Did I name my daughter after cookies? No. Did it factor into her name? Possibly (probably). It’s no secret that food is a major part of my life, and when it came to naming my girl, I knew there was a lot to consider. In the end, Madeleine was a French name (hi, Francophile here), it was a strong name, it was the name of several history-making, inspiring women, and…it just fit our little lady. Even though we hadn’t definitively settled on her name before she was born, I think I always knew that that moniker was meant to be hers.
But “madeleine” is indeed the name of one of my favorite desserts as well. And since I’m now mama to a Madeleine, I better be pretty good at making the dessert, right? Right. Which is why I fell head over heels in love with Daniel Boulud’s recipe for classic madeleines. I should also note that he got this recipe from his (French) mother, which is absolutely adorable. A famous chef still cooking his mother’s recipes! Love.
The spongey cakes are lightly sweetened with honey and infused with a zesty orange extract, which makes them rich but not heavy. They also smell like heaven as they bake and are pretty much the cutest, most impressive looking dessert ever. Plus, they’re satisfying as a snack or dessert and they’re a snap to make. Finally, I always have the ingredients on hand, making them the perfect thing to whip up for a last minute soirée. Oh, and I forgot to mention! My little Madeleine loves them too.
If you want to try your hand at making this lovely French treat, you will need a specialty pan. But trust me, it’s worth the investment. Once you make them, you’ll be coming up with excuses to bake them all the time.
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Madeleines
-very barely adapted from Daniel Boulud, courtesy of Bon Appétit
Makes: 12 large madeleines
Prep Time: 5 minutes plus 1 hour resting
Cook Time: 8-10 minutes
Ingredients:
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs
1/3 cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
1 teaspoon finely grated orange zest
½ teaspoon orange extract
6 tablespoons melted unsalted butter
Directions:
Mix the flour, baking powder, and salt in a small bowl and set aside.
Whisk the eggs, sugars, honey, zest, and extract into a medium bowl until smooth. Add the flour mixture and whisk to combine. Slowly add the melted butter. Pour the mixture into a resealable plastic bag (or a pastry bag if you have it) and chill in the refrigerator for one hour.
When you’re ready to bake, preheat the oven to 400° degrees. Lightly spray your madeleine pan with cooking spray and dust with flour. Cut a small corner off the bag with the batter and gently pipe the batter into the pan, filling the madeleine shells about 2/3 full.
Bake until the madeleines are puffed and golden, about 8-10 minutes. (But be careful here! The side that’s cooking against the pan tends to get darker faster than the tops.) Once they’re done, tap the pan against the counter to release the cakes. Serve warm or at room temperature, dusted with powdered sugar.
