Madeleine French cookies traditionally baked in the shape of sea scallops from the Genoese biscuit with the addition of almond flour. Since the biscuit does not contain baking powder, the dough is kneaded from well-whipped proteins and yolks, adding them individually. So the cookie acquires a light airy texture and becomes excellent a treat for tea! Bake the Madeleines and Cover them Half sugar icing, then roll in coconut flakes. Try how delicious coconut and almond blend in this cookie. друзьями: 
Time: Сложность: легкоQuantity: 24pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/4 Art. flour
- 5 tbsp. l corn starch
- 1/4 Art. ground almonds
- 3 eggs at room temperature, separate the proteins from the yolks
- 9 tbsp. l Sahara
- 1/4 tsp almond extract
- 1 tbsp. powdered sugar (for glaze)
- 2 tbsp. l milk (for glaze)
- 0.5 tbsp. lightly toasted coconut flakes (for rolls)
Recipes with similar ingredients: premium flour, starch, almonds, eggs, sugar, almond extract, icing sugar, milk, coconut flakes
Recipe preparation:
- Preheat the oven to 200 ° C. Oil 2 cookie molds Madeline and sprinkle them with flour. Shake out excess flour.
- Sift flour and corn starch together, then mix in ground almonds. Beat egg yolks with 3 tbsp. l sugar to thick pale mass, which will drain with a ribbon from the corolla, then stir in almond extract. In a separate bowl, beat the eggs proteins until foam, then gradually add the remaining 6 Art. l sugar and continue to beat until medium peaks on corollas.
- Whisk the whisk in the yolk mixture, then stir in the flour. Put the dough in the prepared cookie molds, filling them almost to the brim. Bake for about 8 minutes until golden brown. colors. Cool cookies in the molds completely, then lay out.
- Cook the icing. With a whisk, mix powdered sugar with 1 tbsp. l milk, adding more milk if necessary, if necessary more liquid glaze. Dip each cookie half in icing, and then roll in a coconut. Let the glaze harden for an hour and put the cookies in a sealed container. Madeleine cookies can Keep tightly closed for 4 days.
