Today, I’d like to share with you a recipe for madelines that I found on Pinterest and modified a little bit. The Pinterest link for this recipe doesn’t seem to be working right now, so I can’t say anything about the source for the basic cookie recipe. I can tell you, however, that madelines aren’t really cookies at all. They’re little French cakes!
This recipe isn’t mine, and I’m not entirely sure who came up with it. But gosh, is it yummy! The only changes I made were adding the clementines and chocolate.
Really, this madeline recipe is the perfect base for experimenting with different flavors. It’s just so darn easy! The most difficult part of this recipe is getting the special shell shaped pan, which is just a click away.
The above image isn’t mine. It’s from stuffachicken.blogspot.com, but the link appears to be broken or the site is no longer online. That doesn’t change the fact that whoever made the illustration knew how to bake some dang good cookies (I refuse to actually call these cakes when they’re not even cupcake sized! And finger cakes? Well that just sounds strange to me.)
Here’s the link to the pin that has the original recipe! 👀 https://pin.it/3Qk9n1r
Chocolate Dipped Clementine MadelinesDifficulty: Easy
Easy-peasy chocolate dipped, clementine stuffed madelines! These cookies take less than an hour to make and can be customized for any flavor preference. Experiment and have fun!
2/3 cup sugar
1 cup flour
10 tablespoons butter, melted
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons lemon juice (optional)
clementines, peeled and separated
melting chocolate (can be dark or milk chocolate)
- Preheat oven to 375 degrees.
- Butter madeline pan. (Yes, even if it’s already nonstick!)
Stick pan in freezer to chill (this will help the cookies form their classic bump).
- Beat eggs and sugar until frothy.
- Mix in vanilla, lemon juice, and salt.
- Fold in flour until combined.
- Stir cooled, melted butter into batter.
- Spoon into madeline pan, filling only halfway. Chill remaining batter.
- Press single clementine piece into batter. Bake 10-15 minutes, or until golden brown.
- Cool in pan for 5 minutes. Turn onto rack.
- Line plate or tray with wax paper.
- While cookies are cooling, follow directions on melting chocolate package, making sure to melt the chocolate in a container big enough to fit the baked madelines.
- Dip madelines into chocolate, clementine side down. Place chocolate side up on wax paper lined plate. Chill until chocolate hardens.
- Re-grease pan and repeat steps 7-12.
- Don’t want a lot of chocolate? Drizzle it over the madelines instead of dipping them!
The next time I bake these cookies I’ll get some better pictures, I promise! But for now, bon appetit!
Thank you so much for checking out my silly little blog! I appreciate your support 👩🍳