Thursday, May 23, 2013

Madeleines

Maybe it's my love of France, nostalgic childhood beach memories of afternoons spent gathering sea shells, or the little French red headed Madeline cartoon I adored as a child, but I l-o-v-e madeleines. With their perfect golden seashell shape, soft spongy texture, and  buttery, rich taste, how could you not love them? 

Yesterday morning I finally found the gumption to make these beautiful, delicious cookies. I was weary of my amateur baking skills, but something wonderful happened...

They turned out perfect.


While I waited for the cookies in the oven, I sketched this cute little Eiffel Tower picture.
After I cleaned up the kitchen, I paired the madeleines with a delicious cup of tea and put on the movie Paris, je t'aime.
I felt like I was in Paris. 
(sigh, one day)

          Try the recipe for yourself!
          (originally from here)


          Ingredients:

1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan
Directions

Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines.


1 comment:

  1. Oooh these look super yummy!
    Would love you to check out my latest outfit post:)
    Have a fab weekend Hun xoxo
    http://www.intotheblonde.com/

    ReplyDelete

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