I love to bake so anytime I am given the opportunity to review a cookbook I am a happy woman. Madeleines are delicious little cookie cakes so a collection of them is a welcome addition to my library. Chocolate chip madeleines were one of my first adaptations from this book.
The petite shell-shaped cakes known as madeleines are versatile, pretty, and absolutely delicious. Made famous by Marcel Proust in his novel In Search of Lost Time, this classic French treat is now loved the world over.Beautifully illustrated and lovingly researched, features recipes for an incredible variety of flavors and combinations, including such decadent desserts as Dark Chocolate Espresso Madeleines, savory appetizers like Pesto and Pine Nut Madeleines, and showstoppers like Mini Madeleine Sandwiches with Nutella Cream and Candy Pearls. And making these adorable cakes has never been easier—author Barbara Feldman Morse has developed a unique quick-and-simple method for baking perfect madeleines again and again. Pour a cup of tea and enjoy this quick trip to France with Madeleines!
About the Author:
Barbara Feldman Morse is a prize-winning baker whose recipes and writing have appeared in the Boston Globe, Oakland Tribune, Sacramento Bee, South Florida Sun-Sentinel, Bostonia Magazine, and Nob Hill Gazette.
This beautifully printed cookbook is full of variations for sweet and savory madeleines. The recipes are easy to pull together from ingredients in a normal pantry – most require just butter, sugar, flour, salt, baking powder and a flavoring agent of some kind. I made mine in one bowl. A madeleine pan of some kind is needed to create the traditional shell shape but they are easily found.
I will admit that the directions were lacking in one area – and I wondered about it as I followed them to completion but I always follow directions exactly as written when I’m reviewing a cookbook – they said to spray the madeleine pan with cooking spray. Well, I recommend that you butter and flour your pan. The first batch I made using the cooking spray stuck to my pans. And they are non-stick pans. I am also a very experienced baker. Also the recipes do not call for salt – they really need a little salt so I have added some.
That little disaster aside – don’t worry, we ate the broken cookies and they were delicious – I then went with my instincts and used butter and flour. That batch came out beautifully. I’m also looking forward to trying several of the different recipes for both sweet and savory. Despite the misstep with the pan instructions the recipes were easy to follow and the cookies that I made were delicious.
Chocolate Chip Madeleines
Adapted from Madeleines au Chocolat in the Madeleines Cookbook
Makes 16 – 20 based on the size of your pan
3/4 cup all purpose flour
3/4 tsp baking powder
6 TBS unsalted butter, more for the pans
2/3 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla bean paste or pure extract
1 tsp grated orange zest
1/2 tsp salt
1/2 cup semi sweet mini chips
Preheat the oven to 350°
Butter and flour your madeleine pans.
Add the sugar and butter to a bowl.
Microwave on low for a minute and a half or until melted. Mix until it is well combined.
Add the eggs, one at a time, mixing well after each one. Add the vanilla and the zest.
Add the flour, baking powder, and salt. Mix until all are combined.
Fill the prepared madeleine pans using a small cookie scoop. They should be about 2/3rds full. The cookies will rise a bit as they cook. Add about 1/2 tsp of mini chips to each cookie. Press them in lightly.
Bake for 10 – 12 minutes until the madeleines puff up and are golden brown.
Cool in pans on wire racks for 2 – 3 minutes.
Remove from the pans and finish cooling.
I made these for the hubby – of course. He had a meeting and he was to bring “cookies.” I thought that these would fit that description. Before I sent them in I dusted them with powdered sugar.
I think they looked quite lovely all arranged on the platter. I can also tell you that they were very tasty. Not too sweet and the chocolate chips were like hidden gems. I do know that none of them came home so they must have been enjoyed.
How Were the Chocolate Chip Madeleines?
They were easy to make and the variations are pretty endless. I liked that I didn’t have a lot of cleanup afterwards so I know I’ll be making these delightful little cookies for many more occasions in my future. The cookie/cakes were light and not too sweet. They are just perfect with a glass of milk or a cup of tea or coffee.Print
A lovely, not too sweet tea cake
- 3/4 cup all purpose flour
- 3/4 tsp baking powder
- 6 TBS unsalted butter, more for the pans
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla bean paste or pure extract
- 1 tsp grated orange zest
- 1/2 cup semi sweet mini chips
- powdered sugar
- Preheat the oven to 350°
- Butter and flour your madeleine pans.
- Add the sugar and butter to a bowl.
- Microwave on low for a minute and a half or until melted. Mix until it is well combined.
- Add the eggs, one at a time, mixing well after each one. Add the vanilla and the zest.
- Add the flour, baking powder, and salt. Mix until all are combined.
- Fill the prepared madeleine pans using a small cookie scoop. They should be about 2/3rds full. The cookies will rise a bit as they cook.
- Add about 1/2 tsp of mini chips to each cookie. Press them in lightly.
- Bake for 10 – 12 minutes until the madeleines puff up and are golden brown. Cool in pans on wire racks for 2 – 3 minutes.
- Dust with powdered sugar before serving
Keywords: madeleine, cookie,