Madeleine Cookies with Vanilla Bean Buttercream
This ages-old French cookie's shape comes from baking its exquisite spongelike batter in special, shell-shaped molds. Do not discard the vanilla bean once the seeds are removed; place it in a jar containing about a cup of sugar, cover tightly and let stand for a week, or so.
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Recipe Summary
Madeleine Cookies with Vanilla Bean Buttercream
Ingredients
Directions
Tip:
If you don't have 48 molds, bake a batch of cookies, then wash and dry the molds before baking the next batch.
To Store:
Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Store Vanilla Bean Buttercream in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. To serve, let chilled buttercream stand at room temperature for 30 minutes or thaw frozen buttercream in the refrigerator overnight and then let stand at room temperature for 30 minutes before using to frost cookies.