Madeleine Cookie Recipe (Halloween Dessert)
My husband Lulu loves madeleines. It always reminds him of our trips to Paris. I haven't made any in so long, I thought it was time to surprise him with a fresh batch. I made the madeleines Halloween-friendly by giving them a green color and decorating them with Halloween-themed designs. Pandan is my green food color of choice, and I've flavored and colored a lot of French desserts with it in the past.
Most of the madeleines I've had in America are flat, dry and not very tasty, so I wouldn't be surprised if you're not a fan. The authentic French version must have "the bump" (follow the recipe and you'll find out the secret for fool-proof madeleines) to be truly fluffy and tasty. It creates a light and delicate gourmet cookie that is so pleasant with a hot cup of tea. Not to forget the kid-friendly part, I decorated the madeleines with sprinkles and chocolate chips and wrote spooky messages that for sure will satisfy both big and little kids! And Lulu is most definitely a big kid. He still loves taking his kid sisters trick-or-treating so that he can raid their bags of candy later on. Maybe with these madeleines in the house, he'll stop stealing their sweet treats!
Happy Halloween everyone!
Yields: 40 madeleines2 cups + 1 tablespoon all-purpose flour
2 sticks + 5 tablespoons unsalted butter (total 300 grams), + extra for greasing the pan
1/8 teaspoon salt
1 cup granulated sugar
3 tablespoons wildflower honey
5 eggs, at room temperature
1-3/4 teaspoon baking powder
1 teaspoon pure vanilla extract
1-½ tablespoons pandan paste, to taste
2 tablespoons semi-sweet chocolate chips, for decoration
2 tablespoons colored sprinkles, for decoration
Preheat the oven to 410°F.
Sifting the dry ingredients: In a bowl, combine the flour, baking powder and salt. Sift all the dry ingredients.
Making madeleine cookie dough:
In a mixing bowl, beat the eggs with ½ cup granulated sugar for about 5-6 minutes. You'll get a pale yellow foam and the texture of the eggs will be thicker. Add vanilla extract.
Cream the butter with the remaining granulated sugar (whisk using a stand mixer to get as much air as possible in the butter). Add honey.
Alternately add the dry ingredients and eggs to the honeyed-butter and blend until well combined. Add the pandan paste and mix until the color is uniform.
Trick to get a characteristic bump: Place about 1-½ to 2 tablespoons of madeleine dough into a madeleine pan (I used an 18-cavity pan). Plastic-wrap the tray and place it in the freezer for about 15 minutes; the fat from the butter may pick up some other food odor from the freezer if you leave it uncovered.
Baking madeleine cookies:
Remove the plastic wrap; bake the madeleines for 5 minutes at 410°F, then lower the temperature to 350°F and bake for another 6-8 minutes.
Remove from the oven, decorate the top with sprinkles and chocolate chips (while the madeleines are still warm), forming monster faces or writting spooky messages (I used fish bone tweezers to place the sprinkles). Let cool for at least 10 minutes.
You don't have to bake the madeleines in a madeleine pan (usually holds 12 to 18 regular-sized madeleines) if you don't want to spend the money, but otherwise they won't be "authentic". A mini-muffin pan will work fine.
The secret to a nice bump on the madeleine is to put the tray in the freezer for at least 15 minutes, so the edges remain cold a little longer and a bump raises in the center while baking.
You can also freeze the tray for at least one hour, then transfer the madeleine dough balls into bags that you vacuum-seal and place back in the freezer. If you're planning on storing the dough and baking the madeleine cookies later, don't forget to label your food with the date!
Pick a subtle-flavored honey. I think baked goods get airier and fluffier with honey.
If the decorations don't stick to the madeleines, you could use honey as "glue".
Published By: on October 31, 2011.