FOOD

Madeleines 4 Ways

Light and dainty, this fluffy cookie cake is made better with the addition of raspberries, hazelnuts and orange curd.

FOOD

Madeleines 4 Ways

Light and dainty, this fluffy cookie cake is made better with the addition of raspberries, hazelnuts and orange curd.

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 2/3 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/2 cup all-purpose flour
  • 1 cup fresh raspberries, diced
  • Powdered sugar, for garnish

Steps

  1. Preheat oven to 375 degrees.
  2. In a small saucepan, melt the entire stick of butter. Set aside to cool to room temperature.
  3. In a stand mixer or with a hand mixer, whisk eggs, 1/3 cup sugar and vanilla on medium speed until they double in size and turn light yellow, about 8 to 10 minutes.
  4. In a medium bowl, sift the salt, 1/3 cup sugar and flour together. Gradually fold the flour into the egg mixture one-third at a time. Pour the cooled, melted butter into the batter and gently combine.
  5. Coat a madeleine mold with cooking spray. Gently pour batter into each cookie mold up to the edge. Place a few diced up raspberries into each mold. Bake for 14 to 17 minutes or until golden brown. Remove from oven. Using a butter knife, gently loosen cookies around the edges. Place a cooling rack over the top and turn cookie pan upside down, revealing the signature scalloped tops of the madeleines. Garnish with powdered sugar. Enjoy!

Ingredients

Hazelnut Madeleines

  • For the madeleines:
  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 2/3 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/2 cup all-purpose flour

Hazelnut Topping

  • 1 cup hazelnut spread, warmed
  • Coconut oil, as needed
  • 1 cup hazelnuts, toasted and finely chopped
  • Flakey sea salt

Steps

Hazelnut Madeleines

  1. Make the madeleines: Preheat oven to 375 degrees.
  2. In a small saucepan, melt entire stick of butter. Set aside and cool to room temperature. In a stand mixer or with a hand mixer, whisk eggs, 1/3 cup sugar and vanilla on medium speed until they double in size and turn light yellow, about 8 to 10 minutes.
  3. In a medium bowl, sift the salt, 1/3 cup sugar and flour together. Gradually fold the flour into the egg mixture one-third at a time. Pour the cooled, melted butter into the batter and gently combine. batter and gently combine.
  4. Coat a madeleine mold with cooking spray. Gently pour batter into each cookie mold up to the edge. Place in the oven for 14 to 17 minutes or until golden brown. Remove from oven. Using a butter knife, gently loosen cookies around the edges. Place a cooling rack over the top and turn cookie pan upside down, revealing the signature scalloped tops of the madeleines.

Hazelnut Topping

  1. In a microwave-safe bowl, add hazelnut spread and microwave 30 seconds at a time until thin and smooth. Add coconut oil to thin out. Dip baked madeleines halfway in hazelnut topping. Garnish with toasted hazelnuts and a pinch of sea salt. Enjoy!

Ingredients

Orange Curd Madeleines

  • For the madeleines:
  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 2/3 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/2 cup all-purpose flour

Orange Curd

  • 1 large orange, zested and juiced (about 1/2 cup of juice)
  • 1/2 cup granulated sugar
  • 3 large eggs, beaten
  • 6 tablespoons unsalted butter, cold and cubed

Steps

Orange Curd Madeleines

  1. Preheat oven to 375 degrees.
  2. In a small saucepan, melt entire stick of butter. Set aside and cool to room temperature. In a stand mixer or with a hand mixer, whisk eggs, 1/3 cup sugar and vanilla on medium speed until they double in size and turn light yellow, about 8 to 10 minutes.
  3. In a medium bowl, sift the salt, 1/3 cup sugar and flour together. Gradually fold the flour into the egg mixture one-third at a time.
  4. Pour the cooled, melted butter into the batter and gently combine.
  5. Coat a madeleine mold with cooking spray. Gently pour batter into each cookie mold up to the edge. Place in the oven for 14 to 17 minutes or until golden brown. Remove from oven. Using a butter knife, gently loosen cookies around the edges. Place a cooling rack over the top and turn cookie pan upside down, revealing the signature scalloped tops of the madeleines.
  6. Spread desired amount of curd on cookie, and garnish with orange zest. Enjoy!

Orange Curd

  1. In a medium saucepan over medium heat, pour orange juice, granulated sugar and eggs. Stir in cold butter cubes, whisking frequently until curd thickens. Remove from heat and pour into a small bowl. Let cool slightly. Transfer curd mixture into a piping bag to chill for 1 hour or more.

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 2/3 cup granulated sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/2 cup all-purpose flour

Steps

  1. Preheat oven to 375 degrees.
  2. In a small saucepan, melt the entire stick of butter. Set aside and cool to room temperature.
  3. In a stand mixer or with a hand mixer, whisk eggs, 1/3 cup sugar and vanilla together on medium speed until they double in size and turn light yellow, about 8 to 10 minutes.
  4. In a medium bowl, sift the salt, 1/3 cup sugar and flour together. Gradually fold the flour into the egg mixture one-third at a time.
  5. Pour the cooled, melted butter into the batter and gently combine.
  6. Coat a madeleine mold with cooking spray. Gently pour batter into each cookie mold up to the edge. Place in the oven for 14 to 17 minutes or until golden brown. Remove from oven. Using a butter knife, gently loosen cookies around the edges. Place a cooling rack over the top and turn cookie pan upside down, revealing the signature scalloped tops of the madeleines.