Coconut Madeleines
Madeleine is the name of my niece whom I adore. It is also the name one of my favorite French sweet treats. By definition, a Madeleine (or petite Madeleine) is a traditional small cake from the northeast region of France. Often referred to as a cookie in the United States, Madeleines are actually very small sponge cakes (thus they’re listed under “cakes” on my blog) with a distinct and recognizable scalloped shape which is acquired from the the traditional molded baking pan that is used to make the. The batter used to make these tasty French treats is a Genoise cake batter, most similar to a traditional sponge case, but slightly lighter. A subtle flavoring agent, such as ground nuts or citrus zest, is incorporated into the batter, but it’s subtle and never overpowering.
What Does A Madeleine Taste Like?
Madeleines are in a category of their own if you ask me. These petite cakes have a lovely delicate texture. They are buttery, light and often flavored with hints of vanilla and lemon. In this recipe to use coconut for added depth, but Madeleines can have any number of flavors from raspberry to chocolate, truthfully, almost anything can work.
Madeleines are often confused with another French favorite of mine called Financiers. Both Madeleines and Financiers are considered classic French tea cakes, but they are different both in taste and in shape. Financiers use egg whites and no raising agent like baking powder, while Madeleines use whole eggs and baking powder. Financiers are traditionally rectangular in shape, compared to the scallop shell shape of a Madeleine.
The History of Madeleines
The first recipe for Madeleines appeared around the mid 18th century but it was not until the late 1700’s, when they began being sold at railway stations, that their popularity increased throughout France. Tt did not take long before Madeleines to became a staple among the bourgeoisie class. Because I love Madeleines and coconut so much, I thought it was time I develop my own recipe for this delectable French classic.
The simplicity of Madeleines, combined with their distinct scalloped shell shape, make these iconic French treats stand out among any cookie you put them up against. They can easy be dipped or drizzled with melted chocolate if desired, but if you ask me, they need nothing more than a light dusting of confectioners’ sugar on their pillowy tops to look and taste perfect to me. The French saver these golden little tea cakes warm with a cup of tea. Personally, I prefer mine with coffee, as a breakfast treat.
Coconut Madeleines
Ingredients
- 1/2 cup organic, unsweetened, shredded coconut, finely chopped
- 1/2 cup all-purpose flour, plus additional for coating pan
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 7 Tablespoons unsalted butter, melted, slightly cooled and divided
- 2 eggs, lightly beaten
- 1/3 cup sugar
- 1 1/2 Tablespoons brown sugar
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- Confectioners' sugar, for dusting
Directions
- Step 1 Using a kitchen mixer, such as a Cusiniart, fitted with a blade attachment, add the coconut and mix on high till finely chopped, about 1 minute.
- Step 2 In a small mixing bowl add the flour, chopped coconut, baking powder and salt. Mix well and set aside.
- Step 3 In a medium size mixing bowl add almost all the melted butter, (reserving about 1 Tbsp. for brushing the pan), eggs, regular and brown sugars, honey, lemon zest and vanilla extract. Using a whisk, mix well. Add the four mixture to the butter mature and gently mix to blend.
- Step 4 Preheat the oven to 375 degrees F. Brush the Madeleine pan with melted butter and lightly flour. Tap off an any excess flour. Place about 1 tablespoon of batter into each Madeleine well. Place in the oven and bake for 8-9 minutes until firm to the touching lightly brown.
- Step 5 Allow to cool slightly before dusting with confectioners sugar.
