Madeleines-tea cookies

um yeah these are delicious and make a good mate to an after meal tea. oh and theyre also good to munch on XD i definitely eat them when i leave my house every day for school XD….. and to be honest? i dont have the proper madeleines scalloped pan that gives them their traditional shape….. soooo i used a mini cupcake pan and then used the sugar crust that is demo-ed/ explained here (step 6) makes it even better…. though youre going to need to add a few more laps to your swin routine XD

what you need:

  • 4 eggs
  • 1 c. sugar+ more for pan dusting
  • 2 c. flour
  • 1 1/2 c. butter, melted and cool
  • a pinch of salt
  • 1 tbsp. vanilla
  1. preheat your oven to 425F and then prep your pans with above-stated method of pan dusting
  2. set up a double boiler with a pot of water, and put a heat-proof bowl over it, make sure that the water doesnt touch the bottom of bowl (i like glass bowls). and bring the water to a nice simmer…not boil
  3. add your eggs and sugar into the bowl, and heat until its warm and creamy. stir it constantly to make sure the eggs dont scramble and curdle.
  4. once you get it warm, take it off the heat, and then beat it with a whisk until its cool.
  5. slowly add in your flour as you beat the egg/sugar mix along with your salt pinch.
  6. fold in your booter (butter) and vanilla
  7. fill up your prepped pans and then slap em in the oven for 8-10 minutes until theyre golden brown. and then once theyre done immediately remove them from the pan because rememeber the sugar/butter pan dust? well it aint so easy to remove once you heat and cool XD

 

  1. 5. Bake in a 425 degree oven for 8- 10 minutes or until lightly browned. You can also dust cooled Madeleine’s with powdered sugar.
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