Recently our little family has been couch surfing at my parent’s house while we hunt for a permanent home. The housing market is crazy here in Oregon, and moving back from Utah proved difficult since what you can buy in Utah is double the price in Oregon.
I’m happy to say that a week from tomorrow, we’ll finally be in our own place. Make sure you subscribe to the blog, because everybody’s favorite before & after photos are coming!
While my 16-month-old was perusing the giant kitchen (and never-ending line of unlocked cabinets) he stumbled upon the cookie sheet drawer and pulled out my mom’s old Madeleine mold. I haven’t had homemade Madeleine’s in ages, so I decided to pull out her recipe book and introduce these french treats to my son.
You’ll notice there’s a bit of a mess on the counter top here. I’d love to tell you that it’s purely there fore aesthetic reasons, and not because I set the blender to medium speed with just powdered sugar and butter in the bowl, effectively coating the entire kitchen in a flurry of sweetened white fluff. You see, when using someone else’s kitchen equipment, always stray on the side of caution. Do not assume that just because your smaller Kitchenaid mixer goes from 0 to 100 rather turtle like, that the large Kitchenaid mixer your mother has is not, in fact, the hare in this race.
Lessons learned. Remember folks, this entertainment was brought to you by The Shinn Life. Subscribe now! 😉
Back to baking. Start by preheating your oven to 350 degrees.
For this particular recipe, you’ll need to pick up a Madeleines mold pan. These delicious little sponge cakes are known for their shell like appearance. Have Amazon Prime? I suggest picking up a pan from Amazon on your next order, they’re less than $11 and free shipping if you have a Prime membership.
The easiest way to coat the pan would be to use a spray like PAM. However, I recently found out that I am allergic to soy, and that crap is in EVERYTHING. So instead of using PAM, I’m applying a thin layer of butter with a basting brush to make sure these babies don’t stick after they’re done cooking:
Next, we’re going to mix the batter. Start with your room temperature butter and powdered sugar. Add in the eggs, then follow with the remaining ingredients. The mixture may be slightly lumpy, but that’s okay.
Bake for approximately 11 minutes, or just until the edges are turning a light golden brown and a toothpick comes out clean.
Move Madeleines to a cooling rack, then sprinkle with powdered sugar.
The batter made approximately (3) batches of 12 cookies. Feel free to snack on the cookies while you wait for the next batch to finish, they are the best when still warm!
Once you’re done, you can store these in an air tight container. I doubt they’ll last more than a day or two in your house, though! In fact, these lasted less than 24 hours in our house. My husband came home and asked “Where are the Madeleines?” I had to inform him that they had been devoured by everyone in the family. So, we made a second batch!
- 1 Cup Unsalted Butter
- 4 Eggs
- 1/4 teaspoon Lemon Juice
- 1 Cup Flour
- 2-1/2 Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Lemon Peel
- Preheat oven to 350 degrees.
- Lightly grease Madeleine mold with PAM or butter.
- Mix butter and sugar together.
- Add remaining ingredients and blend well. Batter may be slightly lumpy.
- Spoon 1 - 1-1/2 teaspoons of batter into each mold.
- Bake for 11-13 minutes, or until the edges are light golden brown and a toothpick comes out clean.
- Remove from oven and place on cooling rack.
- Lightly dust with powdered sugar.