Dulce de Leche Madeleines are out of this world good! Slightly crispy-chewy on the outside, soft and spongy on the inside, my family was fighting over these. A copy of Barbara Feldman Morse’s Madeleines was provided to me in exchange for an honest review–and just in time for this month’s Creative Cookie Exchange. Affiliate links have been used in this post to link to items I am discussing.
Yep that is another Photoshop experiment up there. Thoughts? There are 2 kinds of Madeleines because in the course of reviewing Madeleines: Elegant French Tea Cakes to Bake and Share
That was then, this is now.
Those Classic French Madeleines were amazing. The kids and I went crazy for them. I was not as sold on them the next day–and truly none of the recipes in the book are very large and I think it is for good reason–but the day they were baked they were amazing. Buttery, soft and yet also chewy. So good. Sammy in particular went crazy–she is becoming a bit of a Francophile–and she talked about them for weeks.
So when this month’s Creative Cookie Exchange theme came around, I immediately thought about her.
OK that’s a lie. Actually I thought about baking cookies for John’s class, thereby making his day, but no matter what cookie I thought of I did not think it would make his day. John loves many cookies, but give him the choice and any day he would pick a different dessert. Cookies are not really his weakness. And as much as I don’t mind baking for his class, that seemed to miss the point to me.
I don’t know what made me think of it–maybe I was going through photos I needed to edit such as the Classic French Madeleines, and it reminded me that I still wanted to make a second recipe from Madeleines, I had wanted to all along, even had the recipe bookmarked, because I figured that to truly judge a single subject cookbook I ought to make the basic version and a gussied up version of its subject matter.And I remembered how Sammy especially had felt about them. And just like that I had my cookie.
These Dulce de Leche Madeleines are above and beyond fantastic. I even had trouble staying out of them on day 2, when the texture was no longer so buttery chewy. What about day 3 you ask? Ha! There was not even an evening for day 2. The kids had over sleepovers and everyone loved these cookies. I think they may have even snitched a few for breakfast–but I was asleep so that was on John’s watch!
As far as the rest of the book? I only have about 98% of it bookmarked. At the top of the list are Tahitian Vanilla Bean; Cream Cheese; Lemon Poppy Seed; Pumpkin Spice; Maple Granola; Dark Chocolate Espresso; Stuffed Bittersweet Chocolate Mint; Chocolate Dipped Peanut Butter… you get the idea and I am getting hungry. There is also a savory section and a section on garnishing–ganache dips, flavored whipped creams, turning them into sandwich cookies, etc. And the recipes are simple–many (most?) of them starting with melted butter and not requiring a mixer. You can bet my kids and I will be pulling this book out many, many times. I am only sharing the dulce de leche recipe–for the other you will need to buy the book!
Keep reading for more awesome cookies to share with people you love!
- 1 cup (126 g) AP flour, plus more if needed
- 1/2 t baking powder
- 1 t coarse sea salt, French if possible
- 12 T (3/4 cup, 1 1/2 sticks) unsalted butter, plus additional 2 T for greasing pan
- 3/4 cup sugar
- 1/3 cup prepared dulce de leche (I recommend using a dry measuring cup)
- 2 large eggs
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Preheat the oven to 325 F with a rack in the middle of the oven (or 2 racks* in the top and bottom thirds of the oven--it depends on whether you have 1 or 2 madeleine pans).
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Melt 2 tablespoons of butter and brush it generously into 24 molds (or brush half of it into 12 molds and plan to do it again inbetween batches*). Do not cheat and use cookie spray here--I am completely convinced that using butter is part of what makes these so good.
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Whisk together the flour, baking powder and sea salt. Set aside.
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Place the 12 tablespoons of butter and the sugar into a microwave-safe bowl (preferably a medium-large one) and microwave on low power for 1-2 minutes to melt completely. When it has melted, whisk it smooth and then whisk in the dulce de leche. Set aside to cool for a few minutes.
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Whisk in the eggs one at a time. Completely blend.
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Stir in the flour mixture. Do not overmix, but do completely incorporate. The mixture should be thick--mine was not, and I suspect I mis-measured the dulce de leche as it did not fit nicely in a liquid measuring cup. I sprinkled a little extra flour over my batter and that was sufficient.
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The batter will divide perfectly between 24 molds--but if you are baking one pan at a time, a 1 1/2 inch diameter cookie scoop would work best. The molds will be almost full.
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Bake for 11-13 minutes, until the madeleines have puffed and browned.
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Let the madeleines cool in the pan for 2-3 minutes, before using a thin silicone spatula to loosen each madeleine. Invert onto a cooling rack.
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These are wonderful cooled or warm out of the oven.
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*If using one pan only, wipe the pan clean and brush with butter, but let cool completely before adding the batter to the molds.
The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Dulce de Leche Madeleines from The Spiced Life
- Almond Butter Cookies from NinjaBaker
- Lemon Thyme Shortbread Cookies from Sweet Cinnamon & Honey
- Classic Shortbread with Fleur de Sel from Karen’s Kitchen Stories
- Coconut Rum Celebration Cookies from Food Lust People Love
- Jam Filled Butter Cookies from Magnolia Days
- Double Chocolate Chip Cookies from Spiceroots
- Chocolatey Chocolate Chip Cookies from Indian Curries/stew
- Alphabet Letter Cookies from A Baker’s House
- Cookie Butter Chocolate Chip Cookies from Noshing With The Nolands
- Frosted Lemon Cookies from Hezzi-D’s Books and Cooks
- Cherry Pie Cookies from It’s Yummi
- Apple Peanut Butter Doggie Cookies from Cookie Dough & Oven Mitt
- Four Ingredient Peanut Butter Blossom Cookies from Rhubarb and Honey
I can’t tell you how many times I’ve picked up a madeleines pan at the store and then put it back on the shelf. Looks like I need to get one and soon. Anything dulce de leche is reason enough.
Ha–well I cannot tell you how long the darn thing sat un-used in my basement! Glad I have one now though!
I’ve had this book since it first came out, but I still don’t have a madeleine pan! Hitting up amazon right now because if there’s one thing I need…it’s these cookies.
You are going to laugh because it sounds so ridiculous but when we lived in France I didn’t buy a Madeleine pan because they were too expensive. (Everything is more expensive in Paris! It’s the rule apparently.) I bought them off of Ebay after we had moved on. I have big ones and little ones and I love using them all. Your dulce de leche Madeleines sound and look fabulous, Laura!
I completely understand–plus then you have to haul it home!
Oh- madeleine pans are on my list of “wants” and I may use a Christmas gift card to buy a pan or two this week. These are gorgeous!
Those are so pretty, Laura, and sound amazing. I do have a medeleine pan that is begging to be used. =) These would definitely make my day!
1 look, and I knew, I want them…. Looks so delicious.
Sigh! Prompted by your luscious looking and sounding madeleines you’ve put another cookbook on my wish list, Laura! Dulce de Leche? Yummy! But the other madeleines like chocolate dipped pb makes me say, “Mais, oui! S’il vous-plait.” =)
I pick up madeleine pans at the store, then keep them back – thinking if I buy one more pan, the husband will have an intervention for me. But one look at your cookies and I am so buying that pan.. Intervention or not!
Ha! Love this comment!
I love madeleines! I just bought a mini pan to add to my collection. I will have to make this recipe in them. Your photos are gorgeous!
I would eat dulce de leche off of the bottom of a shoe because it’s so tasty. The fact that you just added it to a delightful cookie makes me wanna kiss ya! 🙂
These are beautiful madeleines! And dulce de leche?! Helllooo yum. Gotta try that!
They certainly sound popular, I’ve made Madeleines once and my boyfriend and I loved them! I’ve got this book in my wish list and by the sounds of it, it won’t disappoint if I purchase it.
I’ve been wanting to make madeleines at home for a while now. They have plain madeleines as free samples as Costco all the time. I can only imagine the deliciousness of a homemade one, especially dulce de leche!
These look and sound amazing! I bought a madeline pan a couple years ago from Homegoods and I have yet to make them. I can’t tell you why I haven’t yet – but I love dulce de leche so I think I might have to finally use the pan and make these!
These look and sound delicious ~ I am going to have to try them asap! I’m curious as to why you suggest using a dry measuring cup for the Dulce de Leche? And I love the Creative Cookie Exchange idea! 🙂
Because the dulce de leche is so thick, that when I measured it in a liquid measuring cup it easily and quickly went above the line and was very hard to measure/get it exactly on the line. Whereas using a 1/3 cup will insure it only goes to the top of that measuring cup.
I’ve been looking for a reason to buy a madeleine pan, thanks for giving me a delicious one! Pinned.
I guess it’s time to put my madeleine pan to work!
Dulce de leche meadeleines, looks delicious,
Like so many here, a madeline pan has been on my Want list for a very long time, but the “Dulce de Leche” may have just tipped the scale. Thank you!
Hello! Would it be ok to use a silicone madeleine pan? Thanks!
I am sure the cookies will be good, but they may not be as good. In my experience, silicone pans do not brown well, and that browning adds flavor and in some cases texture. So if it is all you have, go for it and report back, but if you have a choice I would not pick silicone. (Having said that I do use silicone mats for my cookies, so…. definitely report back!)