Madeleines

NOTE: 

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 cup of Bakery Mix equals approx. 125g.

COOKIE TIPS:

1. We suggest using our new sweetener blend, S'WEEET! for our cookie recipes because we think it makes the best cookies!

2. To bring eggs to room temperature quickly, set them in a glass of very warm water.

3. Melted butter should be warm not hot when adding to a recipe.

4. Most recipes work with either salted or unsalted butter.

5. Ovens vary, so bake times may need to be adjusted.

You'll need to purchase a Madeleine pan for this classic cookie. You can find one HERE

INGREDIENTS

2 1/4 C MULTI-USE BAKERY MIX (281g)

1 1/4 C S'WEEET! Sweetener Blend (175g)) *see below for substitutions

2 t Baking Powder

4 Eggs - (200g)

1/2 C Melted Butter (112g)

3 T Cream (45g)

2 t Vanilla + 1 t Almond Extract

Zest from one orange (optional)

Makes 24 cookies

DIRECTIONS:

1. Pre-heat your oven to 350°F and brush pans with butter or ghee.

2. Whisk together the dry mix, sweetener and baking powder.

3. In another bowl, combine the eggs, melted butter, cream and extracts.

4. Whisk the dry mixture in with the liquids until well combined.

5. Let the batter rest at least 30 minutes

6. Drop 1 rounded Tablespoon of dough into each mold, it should spread while baking.

7. Bake about 7-9 minutes, until puffed and golden.

*SWEETENERS VARY tremendously and will affect the final outcome of ALL baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar or a substitute such as Swerve (IMO+ Erythritol) Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to an add an additional 1-4 T Bakery Mix. Allulose and kabocha-based sweeteners (such as Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.

*SWEETENER SUBSTITUTIONS: To substitute S'WEEET! for real Sugar use 3/4 C (the weight is about the same as 1 C of S'WEEET! 140g) and increase the Bakery Mix by 1 T.

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