I love eating madeleine cookies. These soft cakes disguised as cookies are oh so delicious. I love buying a box by Sugar Bowl Bakery® (http://sugarbowlbakery.com/) from the supermarket or these La Boulange® ones from Starbucks®:
My favorite bay area bakery, La Farine, makes a great one too:
This week, I decided to give madeleines a try in my kitchen. I pulled out my Cook’s Illustrated® cookbook and tried to teach myself how to make them. Like other recipes in Cook’s Illustrated® cookbook, the recipe comes with suggestions for variations as well. I decided to make 4 different types – plain, chocolate, almond, and citrus. The recipe calls for you to melt the butter completely before adding it to the batter. I was a little hesitant to do that because I thought it would be better to have pockets of butter mixed in to make it more airy and cake-y. So, I made all the variations with different degrees of melted butter.
In any case, they all turned out great! I can’t believe I’ve been paying a few dollars for one this whole time!!!
I added almonds to the top of the almond ones, so I can better differentiate them after they are baked. The only thing separating this recipe from regular ones was the addition of almond extract to the batter.
The citrus ones have orange and lemon extracts instead of vanilla:
The chocolate ones have cocoa powder mixed in:
To round out my lesson on madeleines, I made Ina Garten’s Coconut Madeleines:
With shredded coconut in the batter, how could I NOT make this? Compared to Cook’s Illustrated, this recipe has more egg white, less butter, and cornstarch mixed in. But similar consistency in each bite at the end of the day and I appreciated learning a different way of doing things. This recipe can be found in her book Barefoot in Paris or via http://www.foodnetwork.com/recipes/ina-garten/coconut-madeleines-recipe.html
Now that I’ve tried it once, I’m ready to keep trying to make more! Look how pretty they are all together!
Don’t have enough madeleine pans? Neither do I. Turns out, they are just as good baked in whoopie pie pans!