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Madeleines II
SUBMITTED BY:
Jenn Hall
PHOTO BY:
Traci, Placerville, CA
"The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate."
RECIPE RATING:
Read Reviews
(33)
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Original recipe yield 2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 cup confectioners' sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup butter, melted and cooled
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
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REVIEWS
Reviewed on Jul. 18, 2003 by SANGEETA
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SANGEETA
Jul. 18, 2003
I can't believe how easy this recipe was; the cookies turned out great!
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10 users found this review helpful
I can't believe how easy this recipe was; the cookies turned out great!
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Reviewed on Oct. 7, 2003 by BRUSTER
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BRUSTER
Oct. 7, 2003
Great recipe-I replaced the lemon flavoring with 1 tsp.orange liqueur & everyone loved it.
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9 users found this review helpful
Great recipe-I replaced the lemon flavoring with 1 tsp.orange liqueur & everyone loved it.
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Reviewed on Jan. 15, 2006 by NYGIRL5
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NYGIRL5
Jan. 15, 2006
Excellent recipe! I just added a few more drops of vanilla, but that's just a personal preference. This recipe is also really simple as compared to some other recipes I found online.
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7 users found this review helpful
Excellent recipe! I just added a few more drops of vanilla, but that's just a personal...
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Reviewed on Feb. 21, 2005 by
KELLYALBRECHT
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KELLYALBRECHT
Feb. 21, 2005
These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced the zest by half and added a couple extra drops of vanilla. My only tip would be for really pretty madeleines make sure you wash and re-grease & flour your pan for the second batch if you have only a 12 madeleine pan. I made them plain, sifted some confectioners sugar over some, and dipped the tips of others in a homemade maple frosting. YUM!
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7 users found this review helpful
These are sooo good! I'm not a huge fan of lemon, so the second time I made these I reduced...
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Reviewed on Jun. 5, 2003 by Lelia
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Lelia
Jun. 5, 2003
Yum! We made these as Christmas gifts in 2000 and called them Madeline's Madeleines. They're somewhat time consuming but worth the effort. Also, they don't last long in storage.
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7 users found this review helpful
Yum! We made these as Christmas gifts in 2000 and called them Madeline's Madeleines. They're...
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Reviewed on Feb. 26, 2006 by
Traci, Placerville, CA
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Traci, Placerville, CA
Feb. 26, 2006
This Madeleine cookie recipe was a big hit at our house. Simple to make in my new KitchenAid Artisan Stand Mixer -- the first recipe I tried with it. The cookies were light as air and marvelous dipped in chocolate.
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5 users found this review helpful
This Madeleine cookie recipe was a big hit at our house. Simple to make in my new KitchenAid...
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Reviewed on Jan. 20, 2007 by experimentalbakerandcook
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experimentalbakerandcook
Jan. 20, 2007
Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I used Pastry Flour like I always do with all my baking. I am not sure if that's why it turned out so bad but the madeleines were very airy, impossible to get them out the pan. We had to eat them out of the pan, spooning out anything we could get. It tasted ok, that wasn't the problem....just the fact that it was impossible to get them out and not at all the texture of what madeleines should be. Maybe it is just impossible to make them using pastry flour so if you are someone like me who only use pastry flour (whole grain soft wheat flour, high in fiber), do not try this recipe. Pastry flour always worked for my cakes and muffins, even cookies but I guess not for madeleine. Stick to all purpose flour and as everyone else recommends make sure you really butter and flour the pan. I thought I had done a pretty good job but apparently not!
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4 users found this review helpful
Unfortunately, this recipe turned into a complete disaster for me. I followed the recipe but I...
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Reviewed on Sep. 22, 2006 by
MARIAS23
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MARIAS23
Sep. 22, 2006
The medeleines turned out to be perfect! The outside is crisp and the inside is soft and buttery. The only problem I encountered was when I was trying to pop them out of the pans, so butter and flour the pan generously!
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4 users found this review helpful
The medeleines turned out to be perfect! The outside is crisp and the inside is soft and...
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Reviewed on Mar. 7, 2008 by
sillymuffin
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sillymuffin
Mar. 7, 2008
This recipe was easy to follow but I am not sure that this is how Madeleine's cookies are suppose to taste. They came out very light and airy while Madeleine's are suppose to be dense and buttery. Will not make again.
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3 users found this review helpful
This recipe was easy to follow but I am not sure that this is how Madeleine's cookies are...
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Reviewed on May 20, 2007 by
Patricia
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Patricia
May 20, 2007
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment to coffee or tea. Some people had difficulty getting them out of the pan and my advice would be to use shortening (like crisco) to grease the pan and then dust well with flour. Make sure your eggs are room temperature when you start and not right out of the fridge our they will grow and froth up too much. Other hints... oh i tapped the pan on the counter instead of using a knife to loosten and they just fell right out. Good luck!
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3 users found this review helpful
This recipe turned out perfect for me! The cookies are light and sweet the perfect compliment...
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