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.
- 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, room temperature, separated
- 2/3 cup sugar
- 1/4 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Additional confectioners' sugar, optional
- 1. 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 2 madeleine pans with butter. Dust with 2 tablespoons flour; tap pans to remove excess flour and set aside. Place remaining butter in a saucepan. Melt over low heat for 4-5 minutes or until a light amber color; set aside to cool.
- 2. 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.
- 3. With a tablespoon, fill prepared pans two-thirds full. Bake at 325° for 18-20 minutes or until golden brown. Cool for 2 minutes before inverting pans onto wire racks to remove cookies. Cool completely. Lightly dust with additional confectioners' sugar if desired.
1 cookie: 103 calories, 6g fat (3g saturated fat), 29mg cholesterol, 78mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
Jan 4, 2019I 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.
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