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The greatest afternoon tea cookie. You can sprinkle the top with confectioners’ sugar or dip the tips in raspberry jam or chocolate if you want.
Madeleine are small sponge cakes like-cookies baked in the shape of a shell, traditional in France, but it’s a charming shape for any cookie.
My kids love them, even these fluffy cookies will not stay for the afternoon, they will disappear quickly, normally when I made this amount the first batch is for the kids but making sure to hide the last one, so I can enjoy a bite later in the afternoon with my cup of tea.

Madeleine pans have shell-shaped indentations. If you have only one pan, you can bake these cookies in batches; be sure to cool the pan under cold running water and dry it thoroughly before baking the next batch.These soft cookies can be decorated for the holidays, flavoured with any you like or just eaten plain anytime of the year.
You can store the cookies airtight at room temperature up to 3 days.

Raspberry Madeleine

raspberry jam

1 1\2 pint raspberry
3\4 cup sugar
1 tablespoon corn syrup

for the madeleine:

3\4 cup butter
4 large eggs
1\2 cup sugar
1 1\2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1\2 cup vanilla yogurt
1\2 cup raspberry jam

Toss the berries with sugar, cook on medium heat for 15 – 20 min.

reheat oven to 375°.
To make the madeleine, melt the butter, and set aside to cool. Whip eggs and sugar with until light and fluffy. Add vanilla extract, yogurt,raspberry jam and melted butter; mix well.

In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the egg mixture until combined.
Lightly spray 12 madeleine molds with cooking spray. Spoon the batter evenly into the molds, about 1 tablespoon each.

Bake until firm and puffed in the middle, about 10 minutes. Immediately turn madeleines out of the pan (knock them on the counter to loosen), and keep warm. Or let them cool to room temperature, store in an airtight container, and serve later that day.