Ever get the urge to put sprinkles on EVERYTHING? I was having one of those kind of days during Hurricane Florence, where I was cooped up inside due to the wind and the rain. With the dreary day and prospect of several more looming ahead I wanted bright fun colors, I guess. I started with an afternoon coffee that received a blast of whipped cream and the sprinkle treatment, and then kept imagining sprinkles in madeleines. Funfetti madeleines if you will. So sprinkle away I did, fueled by sprinkle-y coffee.
Double Funfetti Madeleines
Ingredients
- 2 large eggs
- ⅓ cup sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ⅓ cup all purpose flour plus 1 tablespoon divided
- 3 tbsp almond meal or finely ground almonds
- 5 tbsp unsalted butter divided into 4 tablespoons and 1 tablespoon
- 1-2 tbsp rainbow sprinkles
- ¾ cup white chocolate chips
- ¼ tsp coconut or vegetable oil
- Approximately 2-3 more tbsps of rainbow sprinkles
Instructions
- Preheat the oven to 375 degrees.
- Melt the 1 tablespoon over butter in a small saucepan over medium heat. Do not let brown.
- Once the butter is melted, remove from heat and stir in the 1 tablespoon of flour and stir until it because a liquidy paste. Use a pastry brush to brush it in the cavities of the madeleine pan and set aside.
- Mix the eggs, sugar, and salt for 3 minutes in a stand mixer with the paddle attachment.
- Add in the extracts and beat for another minute.
- Add in the almond meal and flour and beat until just combined.
- Melt the 4 tablespoons of butter in a ramekin in the microwave, for about 30 seconds.
- Pour it into the batter and gently mix it in with a few spins of the mixer.
- Remove the bowl from the mixer and use a spatula to scrape down the sides and fold in 1-2 tablespoons of rainbow sprinkles.
- Gently fill each pan cavity ⅔ of the way with batter. You’ll have the exact amount of batter you need from this recipe.
- Bake for 9-10 minutes.
- Gently remove from the oven and let cool on a wire rack for 3-5 minutes. Turn the pan upside down on the wire rack to remove the cookies from the pan. Let cool completely before moving on to the next step.
- With your cooled madeleines sitting on the rack, melt the white chocolate and oil in a ramekin in the microwave. Work in very short blasts of 15 seconds, stirring in between each session. Use this guide to melting dipping chocolate for guidance but my Ghiradelli chips only needed about 50 seconds worth of heat total. Take the ramekin of melted chocolate to the madeleines and set up a cutting board underneath the wire rack to catch drips, and a large plate on the side to catch falling sprinkles.
- Dip the upper ¼th of each cookie, one at a time into the white chocolate and roll around to remove drippy chocolate. Use your other hand to rain sprinkles into the wet chocolate, letting extras fall onto the plate. Continue until all of the madeleines are coated, using fallen plate sprinkles to finish the last ones off if desired.
- Set aside to dry, and enjoy.
If you don't have a madeleine pan yet, I highly encourage you to get one, because one you know the trick from above, using one is extremely easy. It's a fun way to get cookie sized cakes, the flavor combinations are endless, and they are way less fussy to decorate than actual cookies or cakes. Plus, portion control. Have one pan, you can only make 12 at a time and you probably won't want to clean and regrease it to make another batch, but if you do, you have to really want them.
I found mine at Needful Things, an antique mall in Hendersonville, but any well-stocked antique store should have one. Look for a not-rusted, not-dented one. Dust can be cleaned off! Join the madeleine club with me, and worry about remembering how to spell it later. I've also made chocolate rose madeleines and vanilla bourbon sugar ones. More will come, rest assured.