- All-purpose flour 100 g
- Cornstarch 10 g
- Baking powder 3 g or ½ tsp
- Eggs 85 g or 1.5 pcs
- Milk 15 g
- Vanilla (optional) few drops
- Honey 10 g
- Sugar 80 g
- Punch of salt
- Butter (melted) 100 g
- All-purpose flour 100 g
- Cocoa 20 g
- Baking powder 3 g or ½ tsp
- Eggs 85 g or 1.5 pcs
- Milk 30 g
- Honey 10 g
- Sugar 80 g
- Punch of salt
- Butter (melted) 100 g
- In a small bowl, combine the dry ingredients: flour, baking powder, cornstarch (for vanilla cookies), or cocoa (for chocolate cookies). Whisk together until well combined.
- In another bowl, whisk together the eggs, milk, honey, sugar, (vanilla extract), and salt until the mixture is smooth and well combined.
- Gradually pour the dry ingredient mixture into the wet ingredients, stirring gently until just combined.
- Finally, mix thoroughly in the melted butter until the batter is smooth and well combined.
- Transfer the dough to a pastry bag and refrigerate for 30-40 minutes.
- Fill metal or silicone madeleine molds with the dough, almost to the top. Bake in a preheated oven at 485°F (250°C) for a few minutes, then immediately reduce the temperature to 395°F (200°C) and continue baking for 5-7 minutes, depending on the size of the cookies.
- It’s best to cool the madeleines on a wire rack for a few minutes before serving. Enjoy them with tea or coffee, or pair with condensed milk or your favorite topping.
Please ensure all ingredients are at room temperature, and the melted butter is not hot before adding it to the mixture.
If you don’t have madeleine molds, you can use any available silicone or metal molds to make cookies or cupcakes with this dough.
Using a pastry bag to fill the molds isn’t necessary; you can easily use a spoon or silicone spatula to transfer the dough into the molds.
For added creativity, you can fill these cookies with jam, boiled condensed milk, or chocolate chips. Alternatively, you can dip or drizzle them in chocolate on one side. The choice is yours, depending on your preferences and the ingredients you have on hand!
Any purchased cookies can never be compared to homemade cookies, especially since it does not require any professional equipment at all, only whisks, spatulas, dishes, and cookie molds.
