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Sweet Snickerdoodle Madeleines Made with Peach Puree

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Hey hey,

So, what is a Madeleine anyway? It’s a small cake like cookie that you bake in a Madeleine pan. The pan makes the cookie look like a shell. Madeleines originated in France. Okay, okay but what do they taste like? Well, to be completely honest I never really like the way Madeleines tasted. Most recipes for them come out kinda dry, and they really only taste good the first day you make them. One day I had the idea to dip them in butter and then coat them in cinnamon sugar though, and that changed everything! The Snickerdoodle Madeleine was born! These Madeleines are moist and actually get better with age! A few months later I decided to add raspberry fruit puree to the batter and came up with the Raspberry Snickerdoodle Madeleine. And now I present to you the Snickerdoodle Peach Madeline!

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These are basically the same as the Raspberry Snickerdoodle Madeleines. The only two things I changed were, using peach puree in place of raspberry and I used less cinnamon in the cinnamon sugar. The first batch of Peach Snickerdoodle Madeleines I made I used the same amount of cinnamon in the sugar and it over powered the delicate peach flavor too much. So, in the next batch, I reduced the cinnamon from 2t. to 1/2t., which is much better.

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In a small bowl combine the flour, cream of tartar, baking powder, and salt. Set aside.

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In the bowl of an electric mixer beat together egg and vanilla for 3 minutes.

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Gradually beat in the sugar.

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To make the peach puree just take fresh peaches, remove the pit, and peel the peaches, and then just blend them up in a blender.

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Now fold in the dry ingredients and the peach puree.

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Place the batter in a small bowl and refrigerate it for 30 minutes. Then allow the batter to sit at room temperature for 15 minutes.

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Meanwhile, preheat your oven to 375F and prepare the Madeleine pan. Just rub a stick of butter in each of the shells and then spread the round a bit with your finger so that the whole shell is well covered in butter.

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Once the batter is ready, use a tablespoon to portion the batter into the pan.

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Bake the Madeleines at 375F for 10-12 minutes or until they spring back when lightly touched.

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While the Madeleines bake you can melt a stick of butter, the one you used to butter the pan will work fine. Also, you can make your cinnamon sugar.

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Once the cookies are baked just pop them out of the pan. They usually come out if you just turn the pan over and thunk one end against the counter a couple times.

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Now, dip each cookie in the melted butter.

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Then dip them in the cinnamon sugar.

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Allow the cookies to cool, and they are ready to eat!

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These cookies may seem a bit involved but they are really worth it. Peach Snickerdoodle Madeleines are moist, tender, cinnamony, peachy, and just generally wonderful! I think you could probably use any flavor fruit puree you wanted to: blueberry, cherry, banana?! It could be amazing! Let me know what you try and how it turns out in the comments!

Sweet Snickerdoodle Madeleines Made with Peach Puree
Author: 
 
Peach Snickerdoodle Madeleines: These cookies are made with fresh peach puree and covered in butter and cinnamon sugar!
Ingredients
  • ½c. flour
  • ⅛t. cream of tartar
  • ¼t. baking powder
  • pinch of salt
  • 1 egg
  • 1t. pure vanilla extract
  • ⅓c. sugar
  • ¼c. fresh peach puree
  • 1 stick butter (for pan coating and melting later)
  • ½c. sugar
  • ½t. ground cinnamon
Method
  1. In a small bowl combine the flour, cream of tartar, baking powder, and salt. Se aside.
  2. In the bowl of an electric mixer beat together the vanilla and egg for 3 minutes.
  3. Gradually beat in the ⅓c. sugar.
  4. Fold in the peach puree and the dry ingredients. Place the batter in a covered bowl and refrigerate for 30 minutes. Then set out at room temperature for 15 minutes.
  5. Meanwhile, preheat oven to 375F. Use the stick of butter to butter the Madeleine pan. Also, combine the remaining sugar with the cinnamon. Melt the remaining butter.
  6. Scoop the batter by tablespoons into the prepared pan and bake the cookies at 375F for 10-12 minutes or until they spring back when lightly touched.
  7. Turn the pan over and tap it gently to unmold the cookies. Then dip each cookie in the melted butter and then coat them with the cinnamon sugar. Set the cookies on a wire rack to cool completely.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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