Almond Madeleines with Coconut
Votes: 1
Time:
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
French Madeleines are traditionally baked in the shape of scallops using Genoese sponge cake with almond flour. Since the sponge cake doesn't contain baking powder, the dough is made by mixing well-beaten egg whites and yolks, adding them separately. This gives the cookies a light, airy texture and makes a perfect teatime treat! Bake the Madeleines and coat them halfway with sugar icing, then roll them in coconut flakes. Experience the delicious combination of coconut and almonds in these cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup flour
- 5 tablespoons cornstarch
- 1/4 cup ground almonds
- 3 eggs at room temperature, separate the whites from the yolks
- 9 tablespoons of sugar
- 1/4 tsp almond extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp. milk (for glaze)
- 0.5 cups lightly toasted coconut flakes (for coating)
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease 2 madeleine cookie sheets and dust them with flour. Shake out any excess flour.
- Sift together the flour and cornstarch, then fold in the ground almonds. Whisk the egg yolks with 3 tablespoons of sugar until thick and pale, and the mixture forms a ribbon when pulled from the whisk. Then fold in the almond extract. In a separate bowl, beat the egg whites until foamy, then gradually add the remaining 6 tablespoons of sugar and continue beating until medium peaks form on the whisks.
- Whisk the egg whites into the yolk mixture, then fold in the flour. Pour the batter into the prepared cookie sheets, filling them almost to the top. Bake for about 8 minutes, until golden brown. Cool the cookies completely in the sheets, then remove them from the pans.
- Make the glaze. Whisk together the powdered sugar and 1 tablespoon of milk, adding more milk if needed for a thinner glaze. Dip each cookie halfway in the glaze, then roll in coconut. Let the glaze set for an hour and store the cookies in an airtight container.
Madeleine cookies can be stored tightly covered for 4 days.
Author of the recipe - Anna Olson is a pastry chef and television host.
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