Madeline

I made Madeline's this week, these little cookies are SO freaking good. I don't think I have ever had a bad madeline. They are usually lemon flavor or half dipped in chocolate. I myself just kept it simple and made a yellow madeline. A lot of people wonder if these are cookies or cakes.
To clear this up let me tell you, madeline are indeed both, cake and cookie. These first were seen in France and the base is made from an almost sponge cake batter. Which makes it a cake. It is then put into shell like tin to give it, its nice shape. The tins hold around eight madeline each depending on the size you want. The size alone is what I think makes it a cookie. Plus you don't frost madeline's.



The first thing you want to do is make sure that you whisk your eggs enough. No matter your recipe you want fluffy eggs. This will give the madeline's their light fluffy texture. Once the eggs are nice and light add the rest of the ingredients. In the end your batter should be a little thick. Just like sponge cake. For those of my cooks out there batters are all different consistency. You want the madeline's to be a cake batter thickness. Not a pancake consistency. What you don't want is a cookie consistency. Also like most baking you need to chill this batter before you start cooking it. My recipe said to chill for six hours. I did it for one hour and it was fine. I think that as long as its cold it should be fine.

So make sure you have sprayed down the tin really well. Then spoon in the batter making sure you don't fill it all the way. Since the batter will expand and will fill in the rest of the tin. These will take only a few minutes to cook so don't walk away from them.



As you can see in the left picture the madeline's are flat. That means they are not ready. As you can see on the right the madeline's have a nice dome on the top. This means they are done. Once they are done you should be able to just flip the tin over and they will fall out. Unless you have half a dozen tins you will need to repeat the spray down, fill, and bake process. This will happen until you run out of batter. I have the large tins and the batter made about thirty. With the small tins I would say it would make double the amount. Make sure you don't double stack them or they will stick together. Then you can add a little powder sugar on top. These little cookie like cakes will be the hit of any gathering.