I love these cookies so much that I have two whole molds for baking them. Burgundy silicone mold, with a metal edging, in which cookies are obtained literally in one bite. I brought this form from France some years ago as a souvenir.
I like to bring souvenirs from my trips that remind me of the journay not only by their presence, but also by their functionality.
Vase from Norwegian Hadeland Glassverk. At the glass factory, I saw with my own eyes how such beauty is made, how much work, experience, taste the master puts into his work. Every time I collect another bouquet for this vase, I remember where it came from.
The peculiarity of this mold is that cookies baked in this mold have a glossy surface on the side that was in contact with the silicone.
The second mold is made of metal, it works well for larger madeleines. It is a bit more difficult to work with the mold because there is no non-stick coating there, so the mold needs additional preparation. But the cookies in it are more beautiful, without extra glossy. This form was given to me by A. when we had just moved to Finland. So Madeleine cookies for me is not just about family cuisine but also a memory.
If you use a metal tin, melt tbsp of butter and mix it well with 1.5 tsp of flour
140 g melted butter, slightly cooled
100 g caster white sugar
40 g caster brown sugar
155 g all purpose flour
a pinch of salt
lemon or orange zest (optional)
1 tsp vanilla extract
1. Ask the cat to leave the table.
2. Melt the butter and cool a little.
3. Whisk eggs with both types of sugar until white.
Then add vanilla extract.
4. Add salt, flour and continue beating until incorporated.
5. At the end, add melted butter and bring the dough to a smooth consistency.
6. Preheat the oven to 190 °C.
7. Prepare a baking tin. Today I bake in a silicon mold, so it doesn’t need any preparating. In a case of metal tin make a mixture has been described above and grease the tin with the mixture using a pastry brush.
8. Move the dough into piping bag.
Then fill the mold with dough: the blank for each cookie should be filled about halfway, because the dough will increase in volume while baking. You can do the same with the help of two teaspoons too but piping bag works better.
9. Bake cookies for about 9 minutes until the edges are browned.
10. Cool completely on a baking grate.
11. Store madeleines in a tightly closed box.