I did Madeleines before but I was not too happy about the result. So I tried one more time and I hope you may like them. This time I use some coconut to make a unique taste.
Madeleines are quite similar to Kueh Bolu but Madeleines are much more buttery and more dense than Kueh Bolu. Kueh Bolu are more dry. It is a very popular in Southeast Asian countries especially during Chinese New Year celebration or any other festive holidays.
1½ cups all-purpose flour
¾ teaspoon baking powder
1/3 cup cornstarch
1/3 teaspoon fine salt
1 cup raw sugar
5 large eggs, room temperature
1/3 pound unsalted butter, melted and cooled
½ cup sweetened powdered coconut, fine minced
2¼ tablespoons melt unsalted butter to grease the madeleines pan
Confectioner’s sugar for dusting (optional)
Preheat oven to 375°F. Grease butter and flour the Madeleine pans. Set aside. Sift the flour, baking powder, cornstarch and salt together on to a mixing bowl. Line parchment on a baking sheet, set aside.
Place the eggs, raw sugar and vanilla extract in a mixing bowl and use a hand-held mixer/stand mixer and beat on medium speed for 3-4 minutes or until light and fluffy (light yellowish color). Add the cooled melted butter and mix well. Stir into the batter with a spatula. Fold in the powdered coconut.
Drop the coconut batter into the Madeleine pan with a teaspoon filling each shell cup almost full. Transfer the pan to the preheat oven and bake for 10-12 minutes.
Once done, tap gently on the Madeline out onto the lined cookie sheet. Set aside to cool completely. Dust confectioners’ sugar on the Madeleine.