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Hazelnut Madeleine Cookies

These soft, cakelike cookies have a delicate hazelnut flavor—perfect for making great memories! They’re baked in the distinctive shell-shaped madeleine pan, available in kitchen specialty stores. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1/2 cup whole hazelnuts, toasted
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon plus 1/2 cup butter, divided
  • 2 tablespoons plus 1 cup all-purpose flour, divided
  • 2 large eggs, separated, room temperature
  • 2/3 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Additional confectioners' sugar, optional

Directions

  • In a food processor, combine the hazelnuts and confectioners' sugar; cover and process until nuts are finely chopped. Set aside. Melt 1 tablespoon butter; brush two 12-shell madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining 1/2 cup butter in a saucepan; melt over low heat until it turns a light amber color, 4-5 minutes. Set aside to cool.
  • In a large bowl, beat egg yolks and sugar until thick and a pale lemon color. Stir in melted butter and vanilla. Combine the baking powder, salt and remaining flour; stir into butter mixture just until combined. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Gently fold in reserved nut mixture.
  • With a tablespoon, fill prepared pans two-thirds full. Bake at 325° until golden brown, 18-20 minutes. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
Editor's Note: Madeleine pans are available from Williams-Sonoma at williams-sonoma.com.
Nutrition Facts
1 cookie: 103 calories, 6g fat (3g saturated fat), 29mg cholesterol, 78mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic exchanges: 1 starch, 1 fat.

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Reviews

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Average Rating:
  • Glenn
    Jan 4, 2019

    I would have rated it 5 stars but the recipe failed me the first time because the balance of wet and dry ingredients is way off. Had to add two more eggs for a total of 4 on the second try and it turned out right. Still a bit of a challenge folding the egg whites at the beginning, so start with a quarter to loosen the mixture. I found out it’s best to chill the batter for 30 minutes as I only had one pan and could only bake half while keeping the remaining batter in refrigerator. The second batch turned out with a better rise. After cooling, I sliced them in half like two clamshells and filled each with dark chocolate ganache and a whole hazelnut as a pearl.