Makes about 3 dozen madeleines
|3||teaspoons butter, softened, divided|
|1-1/4||cups cake flour or all-purpose flour|
|1/4||cup unsweetened cocoa powder|
|1/4||teaspoon baking powder|
|1||cup granulated sugar|
|3/4||cup butter, melted and cooled|
|2||tablespoons almond-flavored liqueur or kirsch|
- Preheat oven to 375°F. Grease 3 madeleine pans with softened butter, 1 teaspoon per pan; dust with flour; set aside.
- Place flour, cocoa, salt and baking powder in medium bowl; stir to combine.
- Beat sugar and eggs in large bowl with electric mixer at medium speed 5 minutes or until mixture is light in color, thick and falls in wide ribbons from beaters. Beat in flour mixture at low speed until well blended. Beat in melted butter and liqueur until just blended.
- Spoon level tablespoonfuls of batter into each prepared madeleine mold. Bake 12 minutes or until puffed and golden brown.
- Let madeleines stand in pan 1 minute. Carefully loosen cookies from pan with point of small knife. Invert pan over wire rack; tap lightly to release cookies. Cool completely. (Cookies should be shell side up.)
- Dust with sifted powdered sugar. Store tightly covered at room temperature up to 24 hours or freeze up to 3 months.
If only 1 madeleine pan is available, thoroughly wash, dry, regrease and flour after baking each batch. Cover remaining dough with plastic wrap and let stand at room temperature.
Check out more recipes for French