Courtesy of BonBon Pastry & Café
Makes about 3 dozen cookies
Here, exclusively for Edible Cleveland readers, is Courtney Bonning’s original recipe for one of her favorite treats to pair with hot chocolate. For variations of this basic recipe, try adding a little of your favorite ingredient to the batter, such as cinnamon, star anise, Trablit French coffee extract, or lemon extract with dried lavender buds.
- 1 cup and 2 tablespoons unsalted butter
- 1 cup and 2 tablespoons sugar
- 1/2 ounce light corn syrup
- 6 large eggs
- 1 cup and two tablespoons cake flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon lemon zest
Cut butter into equal pieces and place over medium heat in a light-colored saucepan so that it is easier to see the color as the butter browns—stir constantly. After a couple of minutes the butter will foam. Continue stirring until foaming ends and butter turns brown. Immediately remove butter from the pan as it will continue to brown, and let it cool to room temperature. Whisk sugar, light corn syrup, and eggs in a bowl at high speed for 15 minutes, or until reaches ribbon stage. Meanwhile, sift together flour and baking powder in a separate bowl. Reduce speed to low and slowly add flour mixture until just combined. Carefully fold in browned butter and lemon zest. Chill overnight.
Preheat oven to 350°. Grease and flour a Madeleine pan. Pipe chilled batter in each well until 3/4 filled. Bake for about 15 minutes or until lightly golden. Let cool completely before flipping the pan to remove.