Commonly described as a cookie, these delicacies are actually small cakes that require a special pan with shell-shaped wells, which create the pastry’s signature ridged exterior. Pictured with our Tangerine Tartlets and Lemon-Elderflower Sandwich Cookies.
- 2 large eggs
- 6 tablespoons granulated sugar
- 1 teaspoon almond extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 4 tablespoons butter, melted and cooled
- Garnish: confectioners’ sugar
- Preheat oven to 350°. Spray the wells of 2 (12-well) madeleine pans with baking spray with flour.
- In a large mixing bowl, beat together eggs, sugar, and almond extract with a mixer at high speed until pale and fluffy, approximately 5 minutes.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Add half of flour mixture to egg mixture, beating at medium speed until incorporated. Add remaining flour mixture, beating until incorporated. Gradually add butter, beating until well blended. Let batter stand for 5 minutes.
- Spoon 1 tablespoon batter into each prepared well of madeleine pans. Using an of set spatula, smooth tops of batter.
- Bake until madeleines are firm to the touch, 5 to 7 minutes. Remove madeleines from molds. Let cool completely on wire racks.
- Garnish with a dusting of confectioners’ sugar, if desired.
*We used Elderflower Flavor Extract from Olive Nation, olivenation.com or 617-580-3667.
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