Barnacled Madeleines with Salted Light Caramel Sauce

I panicked a little when I realized these mild September days are almost over. Where did July and August go?  I think I had a birthday this year, I just don’t remember what transpired.  In truth, the mid summer months were too hot to enjoy.  September has been temperate, and it makes me sorry that I didn’t emerge from my air-conditioned cave to see the ocean this year. 

Though fall baking is in my heart (and kitchen),  I feel that summer deserves one last hurrah, and these little barnacled Madeleines are the perfect way to soothe a land-locked soul.

This Madeleine recipe is new to me, and I was very pleased with the flavor, texture and signature “bump” on the underside.  Gotta have that bump!

While browsing sea-inspired treats, I ran acrossthis post with barnacled spice cakes (forewarning, music automatically plays at link source).  The idea was so simple and beautiful, it really spoke to me. I used the #199 open star tip, but most any small-sized open star tip would work.  The barnacles are buttercream frosting.

Proof that anything can be put on a stick.

The caramel sauce recipe is also a new try-out.  It is really good, but I am a big fan of that almost scorched flavor that the melted sugar versions have.   If I made this again, I would probably use the filling from this recipe, doubled.  I’m still including the recipe for the light caramel for those who may like a milder flavor.

Madeleines with Salted Light Caramel Sauce

[click for printable recipe]

Madeleines

Adapted from Epicurious

Yield 18 cookies

2 large eggs

2/3 cup sugar

Seeds from 1 vanilla bean

Pinch of salt

1 cup all purpose flour

10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

Powdered sugar

Preheat oven to 375°F. Generously butter and flour pan for large Madeleines (about 3 x 1 1/4 inches).  Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla seeds and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Note:  A metal pan with scallop-shaped indentations can be found at cookware stores.

Caramel Sauce

3/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 cup dark corn syrup

1/4 cup Butter

1 cup half and half, divided

1 tbsp. vanilla extract

Course gray sea-salt for sprinkling

Combine the first 4 ingredients and 1/2 cup of half and half. Cook over medium-high heat until a candy thermometer reaches 250degreesF. or until a little of the mixture forms a hard ball in cold water. Add the other half cup of half and half (the mixture will bubble and sputter) and bring the temperature back up to 216 degrees F.  Add the vanilla. Remove from heat and pour into ramekins. Top with course sea salt and serve with Madeleines.

American Buttercream Frosting

[click for printable recipe]

Yield: about 3 cups

1 cup of unsalted butter, softened

2 ½-3 cups confectioners’ sugar

1 tsp vanilla extract

Milk or heavy cream, optional

In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.

Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.

Follow:
Subscribe
Notify of
guest
37 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Jessica @ How Sweet
Jessica @ How Sweet
10 years ago

As usual – absolutely stunning!

Bria
Bria
10 years ago

These are soooo cute. I have never even had a madeline before, but they are definitely on my list of things to bake. Gorgeous pictures as always!

Cookbook Queen
Cookbook Queen
10 years ago

GORGEOUS!! Love them. You photos are just beautiful.
I have wanted to make madelines for a long time…but I still haven't bought the pan I need!!

Megan
Megan
10 years ago

Your making me want to go back to the ocean. These are very clever and I'll have to remember them for my next beach inspired meal.

Liz
Liz
10 years ago

I've never made madeleines but these look amazing! And so cute on the sticks. 🙂

Sue
Sue
10 years ago

I'm so happy to see a new post from you! Hope all is going well with your book-can't wait!
I've never made madeleines before. These are darling with the little barnacles and the shells! You make the cutest stuff:)

Heather (Heather's Dish)
Heather (Heather's Dish)
10 years ago

yes, i would like 400 barnacled madeleines on a stick. and so what if they're all for me 🙂

NicoleD
NicoleD
10 years ago

I never would have thought to put barnacles and madeleines together, but after this post they seem made for each other 🙂

Anna
Anna
10 years ago

They look adorable and I know just what you mean. I haven't had time to go to the beach once this whole summer and it's three blocks away.

Unknown
Unknown
10 years ago

You are so one of my favorite blogs, such creativity – love the madeleine pops

Cristie
Cristie
10 years ago

What a wonderful and tasty way to go into my weekend. I love the idea of putting a madeleine on a "pop". That carmel sauce with a bit of salt looks out of this world . . .

Mallory Elise
Mallory Elise
10 years ago

aw man those barnacles are so frickin cute!

Lili
Lili
10 years ago

Just noticed some traffic coming from your site and thought I would check it out and so glad I did! Oh my goodness I just adore madeleines and how yummy that sounds with the sea salted caramel sauce. I'm loving your barnacled madeleines and especially how you displayed them on that piece of driftwood! Thanks for the link back to me, it made me smile really big! ~Lili

Mara Campbell
Mara Campbell
10 years ago

These are so cute!!! I LOVE barnacle and I love the cookie on the stick!

Nancy @ The Sensitive Pantry
Nancy @ The Sensitive Pantry
10 years ago

Love the barnacles. Very clever.

Lora
Lora
10 years ago

Adorable! and the barnacles are an inspired touch. I love your gorgeous photos.

the southern hostess
the southern hostess
10 years ago

This is pure gorgeousness. I love it.

Shirley @ Kokken69
Shirley @ Kokken69
10 years ago

Who would ever thought of attaching barnacles to a madelaine? You are fearless! Applause!

naomi
naomi
10 years ago

I love the little barnacles on your madeliene. I feel the same way too, where did summer go?

Heather Ozee
Heather Ozee
10 years ago

You had me at Caramel!

Cody
Cody
10 years ago

…oh, the barnacles. So awesome.

jess
jess
10 years ago

This comment has been removed by the author.

Unknown
Unknown
10 years ago

That looks so good.

Susan S
Susan S
10 years ago

The barnacles are such a cute touch (is it weird that I think barnacles are cute, haha?). Here in the bay it still oddly feels like summer. I keep thinking I should do some fall baking, but then I look outside and think never mind… Your post totally sums up my current baking mood :).

Pastry Ninja
Pastry Ninja
10 years ago

I really love your presentation on these! One of my favorite all time treats for sure and I'm definitely going to make! Thanks!

Jess
Jess
10 years ago

I love madeleines but I've never even thought about doing something decorative and creative with them. The most I've done is given them a chocolate coating, which is, well, pretty tame. Your barnacles definitely encourage me to be a bit more adventurous…

take a megabite
take a megabite
10 years ago

Ooh, this is just more proof that I need a madeleine pan + I just love that you put barnacles on them+ madeleine's on a stick!? Amazing.

You just get me every time! Every dessert you make is taken up a notch. <3 Thanks so much for sharing! It's very inspiring.

Chelsea @ sprinklesofparsley.com
Chelsea @ sprinklesofparsley.com
10 years ago

OMG these look incredible!! I love the idea of putting a Madeline on a stick and dipping it into a delicious bowl of caramel sauce… it's genius!

Brad Fallon
Brad Fallon
10 years ago

Those are just stunning – almost too beautiful to eat.

Lindsey @ Hot Polka Dot
Lindsey @ Hot Polka Dot
10 years ago

I love this! It's so creative! I guess I stopped looking at madelines as shells a long time ago and just see them as cookies.

Unknown
Unknown
10 years ago

You have an awesome blog..proud to follow you….

alice
alice
10 years ago

I got a Madeleine tin for my birthday and have attempted then sever times. I do them at the temp and time stated for but they always burn. Is it best to cook them in the lower part of the oven? How can I stop this problem? Yours are beautiful by the way and you have a great blog

anna
anna
10 years ago

OMG the barnacles! That is such a brilliant idea! Those would be awesome on a whale or ship cake or something.

Ingrid_3Bs
Ingrid_3Bs
10 years ago

Very creative and fun! I haven't met a caramel I haven't loved so I'm gonna give this one a try asap!
~ingrid

Val
Val
10 years ago

OH MY GOODNESS..You post the yummiest things ever!!!

Anonymous
Anonymous
10 years ago

Your Bloq is perfect!!

Amanda
Amanda
9 years ago

why do you need the "bump"? is it that very important?