Monday, March 26, 2012

"In an old house in Paris that was covered with vines..." Ludwig Bemelmas

Heavenly Madelines

I had been debating getting a Madelines tray for a while, after I had become absolutely addicted to the French cookies, and I finally picked one up last week. I love the buttery delicious Madelines from Starbucks (they are a workday guilty pleasure) and I was determined to recreate them on my own. Although these did not turn out as buttery, they were light and heavenly, and so easy to make! These cookies also go perfectly with a cup of tea or coffee. There are also a ton of variations you can try with Madelines, which I will certainly be making in the future!

·         1/2 cup unsalted butter, plus 2 Tbsp. for brushing the pan
·         1 cup all-purpose flour
·         1/2 teaspoon baking powder
·         1/8 teaspoon salt
·         1 teaspoon lemon zest
·         3 large eggs, at room temperature
·         2/3 cup (133 grams) granulated white sugar
·         1 teaspoon pure vanilla extract

1.       Preheat to 375 degrees F,
2.       Melt the butter and allow it to cool while you make the batter.
3.       In a bowl mix the flour, baking powder and salt.
4.       In a large bowl combine eggs and sugar and beat at medium-high speed until the mixture has double in size and forms a thick ribbon when the beaters are lifted (around 5 minutes).  Add the vanilla extract and lemon zest, mix to combine.
5.       Sift a small amount of the flour mixture into the egg mixture. With a rubber spatula, fold in the flour to create a light batter. Continuing sifting the rest of the flour until just combined. Make sure not to over mix or the batter will become dense. 
6.       Add a small amount of the egg mixture into the melted butter and whisk to lighten it. Then fold in the rest of the melted butter in stages. Cover and refrigerate for 30 minutes to an hour.
7.       While batter is being refrigerated melt the remaining butter. Using a brush, coat the Madeline tray with butter (you can also spray the pan with cooking spray). Lightly dust molds with flour, tapping the pan to remove any excess flour.
8.       Remove batter from the fridge. Using a tablespoon, drop a generous amount of the batter into the center of each mold. Resist the urge to spread, leave the batter in the center (I made this mistake with the first batch leaving them with uneven edges).  
9.       Bake for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.  I recommend checking on these right at 11 minutes, you do not want to over bake them or they will be dry.
10.    Let the cookies rest for 10 minutes and gently remove them from the mold. They should come out very easily. Place the Madelines smooth side down on a wire rack to finish cooling. Dust with powdered sugar if you would like.
Fresh from the oven

Makes about 24 - 3 inch madeleines.

Lemon-Glazed Madeleines:
In a small bowl mix 3/4 cup powdered sugar, 1 tablespoon freshly-squeezed lemon juice and 2 tablespoons water.
When madelines have cooled, dip each cake in the glaze, turning them over to make sure both sides are coated.
After dipping, place on the cooking rack, scalloped side up, until the cakes are cool and the glaze is firm.

Black and White Madeleines:
Melt 4 ounces bittersweet or semi-sweet chocolate in a double boiler until melted.  Let cool slightly.
Once Madelines have cooled slightly, dip half of the cookie into the melted chocolate. Place on tray until hardened.

No comments:

Post a Comment