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Dulce de Leche Madeleines

Dulce de Leche Madeleines

Closely adapted from Barbara Feldman Morse. Makes 24 regular sized Madeleines.
Course Dessert
Cuisine Cookies
Servings 24 cookies
Author TheSpicedLife

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. Whisk together the flour, baking powder and sea salt. Set aside.
  4. 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.
  5. Whisk in the eggs one at a time. Completely blend.
  6. 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.
  7. 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.
  8. Bake for 11-13 minutes, until the madeleines have puffed and browned.
  9. 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.
  10. These are wonderful cooled or warm out of the oven.
  11. *If using one pan only, wipe the pan clean and brush with butter, but let cool completely before adding the batter to the molds.