The taste of summer. Bright fresh citrus in the form of red grapefruits. Pretty pinkish color throughout these delicate, sponge-like cookies. Perfectly shaped into sea shells – which is another favorite of mine in the summer – the beach. These cookies are perfect!
I borrowed a madeleine pan a few weeks ago from a friend at church. Then I realized today that I had accidently not juiced a red grapefruit – then I hopped off the couch and ran to the kitchen to make these. Glad I always have butter and eggs.
As long as you follow the directions and spray the pan – these are really fool-proof cookies and the entire plate will disappear shortly!
2/3 cup sugar
1/4 tsp kosher salt
1 tsp vanilla
1 cup flour
3/4 of a grapefruit – zested
1/4 cup unsalted butter, melted
fresh squeezed ruby red grapefruit juice
In a mixer, mix together eggs, sugar, and salt for about 8 minutes on low-medium speed until thickened. Then add the vanilla and zest. Then the flour until well-combined. Finally, add in the melted butter.
Well grease your madeleine pan (I used pam). Use a cookie scoop to get the batter in the molds. Bake at 375 for about 9 minutes, depending on your oven. Let cool slightly, pop out of pan.
Mix glaze until you get your desired consistency. Drizzle over warm cookies. Enjoy!