What is the traditional French recipe for Madeleine cookies?

Answer 1

1/2 cup (113 grams) unsalted butter, melted
1 cup (140 grams) all-purpose flour1
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon pure vanilla extract

First, melt the butter and allow it to cool while you make the batter.In a small bowl place the flour, baking powder and salt and whisk until well blended.In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.

Answer 2

A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum! Makes about 24 1 cup butter, softened 1 cup granulated sugar 1 large egg 1-1/2 teaspoons vanilla 3 cups all-purpose flour 1-1/4 teaspoons baking powder Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have enough moisture but continue to mix with mixer until combined (it will come together when chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer cookies, do not allow the cookies to take on color. Remove from oven, let cool for one minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and sprinkles.

Answer 3

dear friend, Madeleine cookies is too easy to make.it is fast, simple and too much tasteful.
first beat 190 g butter with 200 g sugar
put in the mix 3 eggs and stir very well
add 1 TB orange rasps and 225 g flour
grease Little forms and put the dough with one spoon
bake until gild. medium oven
to dust powder sugar

Answer 4

here is a link to several traditional recipes for madeleine cookies, some with chocolate and other accents

good luck :)

http://frenchfood.about.com/library/weekly/aa021703a.htm

Answer 5

Don't go through the trouble get them from the store - better, cheaper, less mess and they last longer. Even French people (like me) don't do the work any more!