Chocolate Dipped Madeleines

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*3/4 cup Butter, melted

*3 Eggs, room temperature

*2 Egg Yolks, room temperature

*1/2 cup Granulated Sugar

*1 teaspoon Vanilla Extract

*1 teaspoon Lemon Extract

*1/2 teaspoon Almond Extract

*3 teaspoons Fresh Lemon Juice

*1 1/2 cups White Wheat Pastry Flour, sifted

*1/2 teaspoon Baking Powder

*1/4 teaspoon Sea Salt

*1/2-1 cup Dark Chocolate Melting Wafer, like Ghirardelli

*Powdered Sugar for sprinkling on Madeleines, optional if you don’t want to dip them in chocolate.

*Wax Paper

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Melt butter in sauce pan, then keep warm.

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Using a sifter or strainer, sift together in a bowl the flour, baking soda and Salt.

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In a stand mixer or hand mixer beat the eggs slowly adding the sugar until the mixture becomes thick and light pale yellow in color. Then gradually add the flour mixture by folding in with a rubber scrapper the a third of the flour mixture at a time. Be careful not to over mix or the batter will deflate.

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Then hand mix 1 cup of the batter and mix with the warm butter just until combined and fold back into the remaining beaten egg flour mixture.

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Refrigerate the batter at least two hours or best of all overnight.

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Using 1 tablespoon cookie scoop cold batter into Madeleine pans without pressing or spreading down the batter, sprayed with Pam cooking spray or small muffin tins. (Non-stick pans are best or silicone, you can also grease with butter and flour pans.

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Bake in an 350*F. for 12-15 minutes in high altitude levels and 9-12 minutes at sea level until edges are slightly golden brown and the middle of Madeleines bounce bake when touched. Careful not to over bake or Madeleines will be dry out.

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Remove pans from oven and tap pans on table to remove Madeleines or pop out of silicone pans and allow them to cool on cooling rack covered with a tea cloth or flour sack towel. Take Madeleine’s off towel/cloth as soon as the are cool and place on wax paper.

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Dip cooled Madeleine’s in melted chocolate wafers.

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Dipping and storing Madeleine’s :

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Melt chocolate wafers in a double boiler or (I like to use a small glass bowl over a sauce pan, with 1/4 of the sauce pan filled with water then turn on the stove to medium-low heat, make sure the water doesn’t touch the bottom of the glass bowl and the water is to simmer not boil until wafers are melted. Dip each 1/2 of the Madeleine in small bowl of melted chocolate wafers and allow to dry on wax paper. Serve and eat within 1-2 days, but they are best eaten the day of making them.

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Note: You can also double bag Madeleine’s in a single layer and freeze them up to two weeks. When ready to serve, remove them from the freezer and allow them to thaw on the counter uncovered and when they have come to room temperature dip them in melted chocolate as instructed above.

Enjoy!

Lindy