Luca is my 9 (soon to be 10) year old daughter who loves baking. Ever since I can remember, she has donned an apron, climbed up on her footstool and helped me bake. When I owned my pastry shop, it was like a second home to her. She would come to the shop with me in the mornings and help make coffee. In the afternoons she would ring customers up at the cash register and put stickers on the packages.
About a year ago, she wanted to start doing more cooking/baking on her own. While I wanted to encourage her to embrace that side, my OCD/perfectionist/control freak nature had a VERRRRRY difficult time loosening the reigns. But, I forced myself to step back from the counter and just offer advice or support when she needed it. Since then, I’ve seen her blossom, both in and out of the kitchen.
What are madeleines?
Madeleines are considered French cookies, but they are more like a sponge cake in texture. They are baked in a traditional madeleine pan like this one.
How to make the madeleines
Luca used the recipe called Chocolate-Dipped Vanilla Madeleines in the American Girl Baking cookbook. She omitted the chocolate part, but the rest was followed exactly as written.
The first step is to preheat the oven to 400°F. Use one tablespoon of the melted butter and a pastry brush. Brush the butter into the madeleine pan, then dust with flour. Tap the pan gently over the sink to get rid of excess flour.
Sift the dry ingredients together into a small bowl. In the bowl of a stand mixer, beat together the egg and sugar (we used superfine sugar) for 10 minutes. Beat in the vanilla. Sprinkles the dry ingredients over the egg mixture and fold in by hand until almost completely combined. Fold in the remaining 4 tablespoons melted butter.
We used a small cookie scoop to scoop the batter into the molds 3/4 full. The cookbook says to bake for 10-12 minutes or until they are golden brown at the edges. We took them out after 8 minutes and they were perfectly baked, but a little dark on the edges.
The cookies have to be removed from the molds right away, so an adult will need to help with this part. If they don’t come out when turning the pan upside down, just help loosen them with a small offset spatula.
So…..what’s the verdict???
Luca gave this recipe 5/5 stars! I agree, they were very tasty. She really likes the American Girl Baking cookbook. It made a great birthday gift. ?
Full Video On YouTube
Check out the full video of Luca making these madeleines on YouTube here.
What other reviews would you like to see? Are there any recipes that your kiddos really want to try and you’d like us to give it a go first? Let us know in the comments!
Luca Reviews: American Girl MadeleinesCourse: DessertDifficulty: Easy
Calories listed are for the cookies only, no chocolate.
Unsalted Butter, melted and cooled 5 Tbsp
Cake Flour 1/2 cup, plus more for dusting
Baking Powder 1/2 tsp
1 Large Egg
Sugar 1/4 cup
Vanilla Extract 1 tsp
1/3 cup semisweet chocolate chips, optional
- Preheat oven to 400°F. Coat the molds of the madeleine pan with 1 Tbsp melted butter and then sprinkle cake flour in the molds. Tap out excess over the sink.
- In a small bowl, sift the dry ingredients.
- In the bowl of a stand mixer, add the egg and sugar and whisk on medium speed for 30 seconds. Then turn up to high speed and whisk for another 10 minutes until it’s thick and pale yellow.
- Sprinkle the dry ingredients over the egg mixture and fold by hand until it’s almost completely combined.
- Add the remaining melted butter and fold just until everything is combined.
- Bake for 8-12 minutes or until the edges are golden brown.
- Immediately remove the cookies from the pan.
- If dipping in chocolate, melt the chocolate chips in a microwave safe bowl until smooth. Dip ends of the madeleines into the chocolate and set on parchment or wax paper. Put in the fridge for 10-15 minutes until the chocolate is set.
- We used superfine sugar.