Tuesday, November 8, 2011
Hazelnut Madelines. Yeah, they're delicious.
You know those packages of Madeline cookies at Starbucks? They're not bad, considering that they are mass produced and packaged and left there for days before you eat them. But homemade ones are a whole different experience. There are a lot of different versions of madelines, but my favorite recipe (this one) uses hazelnuts. These have a crispier crust and a much lighter inside than the ones at most bakeries, which are usually too dense for my taste. The only possible drawback to these cookies is that you have to have a madeline tin, but it's so worth it, in my opinion.
This recipe is based on one that I got from MarthaStewart.com over ten years ago. Literally. I printed out the recipe, and the date stamp says November 4, 2001.
Yield: 2 dozen
1/2 cup chopped hazelnuts, toasted
1 cup and 3 tablespoons powdered sugar, plus more for dusting
1 stick butter or margarine, plus more melted for buttering pan
5 tablespoons all-purpose flour, plus more for dusting pan
Pinch of salt
4 large egg whites
1/4 teaspoon vanilla extract
1. Preheat oven to 325 degrees.
2. In a small saucepan, melt the stick of butter until it is light amber in color. It's best to use a regular saucepan instead of a nonstick one so you can see the color more easily.
3. Brush the madeline pan with some of the melted butter (not the browned butter you just made) and dust lightly with some flour.
4. Place the toasted hazelnuts and 1 tablespoon of the powdered sugar in a food processor and process until very fine.
5. Combine the hazelnut-flour mixture, 1 cup plus 2 tablespoons powdered sugar, the flour, and the salt in a medium bowl.
6. Add the egg whites and vanilla, and whisk to combine.
7. Add the melted browned butter, and whisk until incorporated.
8. With a tablespoon, fill molds evenly, about three-quarters of the way.
9. Transfer to oven, and bake 13-17 minutes.
10. Cool for 2 minutes, then remove from pan. Cool completely on a rack, ridged side up. Dust cookies with powdered sugar.