Madeleine cookies are a cult French biscuit baked goods, which gained its popularity due to the simplicity of preparation and laconic, but very beautiful appearance. All that is required for its preparation is a special form and a simple set of ingredients.

Special form for cookies "Madeleine"

The dough for this French baking is prepared from simple and affordable ingredients, but to form the traditional appearance of shells, or scallops, you will have to acquire a special shape.

The form for Madeleine is a sheet with indentations in the form of sea shells. The size of the “shells” is different, and their number on the sheet can vary from 9 to 30 pieces. Since in most recipes the dough is cooled, and it rises perfectly after a night spent in the refrigerator, for home use you can limit yourself to buying a 9-scallop mold.

The material may be metal or silicone. In both types of forms, magnificent and delicious baked goods are obtained; the cooking time can only slightly differ. However, it is worth noting that silicone molds do not need lubrication, unlike metal ones.

Filling the indentations with dough will be more convenient using a pastry syringe or bag, filling the shells by 2/3 or, even better, by ½. So the shells will not creep out of the shape, and their edges will not burn.

Classic Madeleine French Cookies Recipe

The original French recipe for this cookie is given in the book “Culinary Dictionary” by Alexander Dumas.

Allowing yourself a little freedom - the transfer of ounces to more familiar grams, we get that for a Madeleine portion you will need:

  • 255 g of sugar;
  • 2 lemons (zest);
  • 230 g of flour;
  • 6 eggs;
  • 4 yolks;
  • 3 g of salt;
  • 30 ml of vodka;
  • 280 g of butter.

How to cook step by step:

  1. With citrus zest, grate it with sugar with a fine grater and crush thoroughly so that the citrus aroma is fully revealed, and the sweet crystals turn into powder. One option to achieve this is a blender.
  2. Boil the oil and simmer over a fire until foam no longer forms on its surface.
  3. Lubricate the molds with a portion of ghee, and use the rest for dough.
  4. Shake the eggs and yolks with a hand whisk with a little salt, then add icing sugar, flour and vodka. Thoroughly knead everything with a wooden spatula.
  5. Next, introduce ghee that has not yet cooled down and send the composition to the stove, turning on a low fire. Brew the dough for 2 to 3 minutes with continuous stirring.
  6. Fill the molds with a hot composition and bake the dessert blanks in a preheated oven at 180 - 200 degrees.

If the hostess is not going to arrange a royal reception for several dozens of people, then the amount of ingredients can be safely reduced by half.

From Julia Vysotskaya

"Madeleine" - a dessert with a female name. Therefore, as a real woman, he managed to try on many different “dresses”.

One of them was the interpretation from Yulia Vysotskaya, which replaced part of the flour with almonds ground in powder:

  • 100 g of brown sugar;
  • 2 eggs;
  • 1 lemon;
  • 70 g of flour;
  • 30 g of peeled almonds;
  • 5 g of baking powder;
  • 2 to 3 g of vanillin;
  • 80 g of butter.

Bake as follows:

  1. With short pulses of a blender turn almonds into fine powder.
  2. Next, sift the nut and wheat flour, combining the bulk composition with a baking powder. It is also permissible here to grate very finely the zest of lemon. To make Madeleine airy and not heavy, confectioners recommend flour to take based on the number of eggs. So, one egg should account for at least 35 g and not more than 50 g of flour.
  3. Beat eggs with brown sugar, adding vanillin or vanilla extract in the process.
  4. Having replaced the whisk of the mixer with the nozzle for the dough, introduce the mixture of loose ingredients, and then the melted butter, while continuing to whisk.
  5. Distribute the finished dough into molds and bake in the oven at 180 degrees. On average, depending on the particular stove, it will take no more than 10 - 12 minutes.

Sponge Cake with Honey

Madeleine honey cookies have one peculiarity - the baking is more moist and does not stale for a long time even in a stuffy kitchen. In this recipe, not only part of the sugar is replaced by honey, but chocolate chips are added. For her, you can use dark, milk or even white chocolate.

On a serving of cookies from 25 to 30 pieces you need to take:

  • half a pack of oil;
  • two tablespoons of honey;
  • 3 eggs;
  • half a glass of sugar;
  • the same amount of premium flour;
  • 3 g of soda;
  • 3.5 g baking powder;
  • chocolate bar.

Working process:

  1. Oil and honey in a saucepan send to medium heat. Simmer the mixture after boiling for 5 - 7 minutes until a beautiful caramel color, constantly stirring it.
  2. Grate chocolate on a coarse grater or chop into a crumb knife.
  3. Sift flour, baking soda and baking powder together for a more even distribution of the components in the dough.
  4. Foam the eggs with white sugar and fluffiness, which is three times the original volume. After this, alternate the loose components, the honey-oil component and the chocolate chips.
  5. A feature of Madeleine cookies is a small tubercle in the center. In the recipe from A. Dumas, it is achieved by brewing the dough, and modern chefs have found another diametrically opposite way - cooling. Therefore, the dough must be put in the refrigerator overnight (at least 1 - 2 hours).
  6. Fill the molds with chilled dough and bake cookies at the classic "biscuit" temperature of 180 - 200 ° C for no more than a quarter of an hour.

Chocolate chip cookies

French Madeleine cookies are usually decorated succinctly - sprinkled with powdered sugar. But there is another way to decorate - chocolate and nuts.

To cook Madeleine in chocolate, you must prepare in advance:

  • 4 eggs;
  • 150 g of sugar;
  • 45 g of cocoa powder;
  • 5 g of baking powder;
  • 100 g of flour;
  • 120 g butter;
  • 50 g of milk or white chocolate;
  • 50 g of pistachios or other nuts (cashews, hazelnuts, walnuts).

Recipe step by step:

  1. As with most other recipes, beat eggs with sugar first. Well, if this process can be entrusted to a stationary kitchen machine, then the hostess will be able to melt the oil in parallel and sift the loose components together.
  2. Continuing to beat the lush egg mass, mix in the dough a mixture of cocoa, baking powder and flour. Having achieved the homogeneity of the composition, pour a thin stream of liquid butter into it.
  3. To stand the finished dough for a couple of hours in the refrigerator, and then bake in special tins "scallops" or "shells", under the same conditions as the honey "Madeleine".
  4. Taking the cookies out of the oven, put it on the wire rack. While it cools down, melt the chocolate, and turn the nuts into crumbs. Then, each finished “shell” is dipped alternately with an edge in melted chocolate and nuts. After that, put the pastries on a baking sheet covered with parchment and put them in the refrigerator for 5 - 10 minutes, so that the chocolate freezes.

Cooking with Orange Flavor

Even in Post you can enjoy delicious Madeleines with an orange flavor.

To knead the dough for this treat, you need to take:

  • 100 g of applesauce;
  • 5 g of starch;
  • 10 ml of vegetable oil;
  • 20 g of brown sugar;
  • 70 g of flour;
  • 50 g of pistachios;
  • 5 g of baking powder;
  • 1 orange

Baking Algorithm:

  1. Remove a thin layer of zest from a half of an orange with small chips, and squeeze the juice from the fruit itself. The average liquid yield will be approximately 100 ml.
  2. Grind the nuts, but so that small pieces remain. Mix them with flour and baking powder.
  3. Warm the applesauce over a fire, then pour in the starch, mixed with orange juice. Boil the mixture for 1 - 2 minutes and pour in vegetable oil.
  4. Cool the custard base, add sugar to it and beat until fluffy. Add dry ingredients and orange zest. The result of all manipulations should be a mass, similar in thickness to sour cream.
  5. Distribute the mixture into molds and send to bake in the oven, heated to 180 degrees. As a result of the thermal effect, the cookies will turn golden and rise.

Recipe from Gordon Ramsay

Gordon Ramsay proposes to bake popular French biscuit cookies, adding poppy seeds to the traditional ingredients.

The proportions of products for this option will be as follows:

  • 100 g butter;
  • 100 g of sugar;
  • 3 eggs;
  • 100 g of flour;
  • 1 lemon (zest);
  • 20 g of poppy seeds.

The sequence of actions:

  1. Using any available method (microwave oven or low heat), bring the oil to a liquid state and set aside so that it can cool slightly by the time it is added to the dough.
  2. Drive eggs into the bowl and add sugar. Then, with a mixer or a hand whisk, beat these ingredients until a creamy soft tint and increase in volume by about two times.
  3. Further actions are not complicated, but require some accuracy. Flour, zest, poppy seeds and butter should be mixed in the frothy sweet egg mass, but so that it does not fall and preserves its splendor.
  4. It remains only to fill the recesses in a special form for 2/3 with dough and send it for 10 - 12 minutes in the oven, heated to 180 degrees. During baking, it is strongly recommended not to open the oven door so that the dessert retains its splendor.

Store cookies at room temperature in a closed container for no more than 3 to 4 days. But since the baking process is quite simple, it is better to prepare the dough in advance and bake it in small portions. So, every time fresh tea is ready for tea.

Madeleine with lemon zest

Lemon zest is almost as important an ingredient in Madeleine cookies as flour or butter. Most recipes are not complete without it. But in the following recipe for cookies with a delicate aroma of lemon, zest is also used in decoration.

Dessert Ingredient Composition:

  • 3 eggs;
  • 120 g of brown sugar;
  • 8 g of baking powder;
  • 205 g flour;
  • 120 g butter;
  • 1 lemon (juice and zest);
  • 150 g of powdered sugar.

Cooking Technology:

  1. 7 - 10 minutes with a whisk of the mixer we froth the eggs with sugar. After this, add a mixture of flour and baking powder, oil, brought to a liquid state, half the prescription volume of the zest and lemon juice.
  2. After keeping the dough in the cold for 1 - 1.5 hours, we lay it out in tins and in the oven. Ready cookies should be a beautiful golden hue and spring when pressed with a finger.
  3. Powdered sugar should be ground with the remaining lemon juice. Garnish the portion with icing obtained after cooling, and until it is frozen, crush them with a zest.

Homemade Madeleine always comes out tastier than the store one. Its taste is natural, does not contain impurities of various preservatives and dyes. Given the ease of execution of the recipe, preparing such cookies at home is a real pleasure.

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