Tag Archives: madeleines

Madeleines, A Search pt. 3

I have found the perfect madeleine recipe.

 

Finally.

 

These were flavorful, spongy, crispy, and just wonderful all around.  I don’t think I need to try other recipes (although I probably will), because this is it.

 

Recipe: Madeleines adapted from this recipe

2 eggs
1/2 c. sugar
1 tsp. vanilla
a pinch of kosher salt
1 c. flour
10 tablespoons unsalted butter, melted

Optional: powdered sugar, for dusting

Beat together the eggs and sugar.  Add the vanilla and kosher salt, followed by the flour.  Beat on medium until smooth.  Slowly add in the butter, mixing until the butter is fully incorporated.  Place batter in fridge.

While the batter is cooling, preheat the oven to 375 degrees.  Grease and flour a madeliene pan.  As soon as the oven is ready, take the batter out of the fridge (it should be less liquid-y, like cookie dough) and scoop into a pipette with a large round tip.  Pipe batter into the pan, evenly distributing the batter.  Do not overfill (I would say that you want it just about even with the top of the mold, although it does rise and puff a bit).  Bake for 12-14 minutes, or until the made lines are set, and the edges are golden brown.

After the madeleines are cool, dust with powdered sugar and enjoy!

Madeleines: A Search Part 2

I’m trying to figure out Madeleines.  This is my second batch, and I can see there will be more to come.  Making madeleine is fairly new to me, and I’m excited for the challenge.  It’s nice to have something ‘new’ to bake and experiment with, and as I make more I will be able to figure out what techniques and ingredients work, and which ones don’t.  So far both recipes have been good, but not ‘the one’.

This recipe is different from the first recipe I tried, partly because it doesn’t have you chill the dough.  I’m pretty happy about this, since the chilled dough gave me some trouble last time.  The cookies never ended up spreading, which made for goofy looking madeleines.

As far as aesthetics go, these are far superior.  I did not like how these seemed to stick to the pan more than the first recipe, and I had to gently pry the cookies out.  If I make this recipe again I will try to add more grease to the pan before flouring to see if that helps, although I felt like I had a good amount.  I think taste wise the first recipe was better, and instead of almond extract, lemon extract makes more sense.  I would also increase the vanilla extract.  The recipe below is how I did it this time, but next time I will definitely change things.

Recipe: Lemon Madeleines, adapted from Williams and Sonoma 

2 eggs
1/3 c. granulated sugar
pinch of salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 c. flour
zest of 1 small lemon, approx 1 TBS
4 TBS melted butter, cooled

Topping: a handful of white chocolate, optional

Preheat the oven to 375 degrees.  In a small saucepan melt the butter.  Set aside to cool.

In a large mixing bowl whisk the eggs and sugar until thick and pale.  While you are waiting, grease and flour your madeleine pan.  Add salt, vanilla extract, and almond extract into the egg mixture and beat until well incorporated.  Using a rubber spatula, fold in the flour.  Next fold in the lemon zest.  Adding a little at a time fold the butter into the mixture.

Distribute the mixture evenly amongst the 12 molds in your madeleine pan.  They should be approx. 3/4 full.  Bake for 8-10 minutes, or until the underside is golden brown.

Using a toothpick gently lift each madeleine out of the pan and set on a rack to cool.

When the made lines are cool melt the white chocolate (I use a microwave, stirring every 15-30 seconds).  Dip the tip of each madeline in the chocolate.  Let cool.  Enjoy!