ORANGE MADELEINES
These pretty shell-shaped cookies are just right for your next tea or coffee party. They get an extra boost of orange flavor from grated orange peel.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 42m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Beat egg white in small bowl with electric mixer on high speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time. Continue beating until stiff and glossy; set meringue aside.
- Beat egg yolk, remaining 1/4 cup granulated sugar and remaining ingredients except powdered sugar in medium bowl with electric mixer on high speed 2 minutes, scraping bowl occasionally. Fold in meringue.
- Fill molds two-thirds full. Tap pan firmly on counter to remove air bubbles. Bake 10 to 12 minutes or until edges are light brown. Cool slightly before removing from pan. Cool on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
CLASSIC FRENCH MADELEINES
These Classic French Madeleines are light, fluffy, and so good with a cup of tea!
Provided by Ashley Manila
Categories Dessert
Time 4h32m
Number Of Ingredients 9
Steps:
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
- Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
- 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
- Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
- Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
- Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
- Dust with confectioners' sugar and serve warm, with coffee or tea.
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
A PERFECT LITTLE ENGLISH MADELEINE CAKE RECIPE ( LOW CARB & GLUTEN FREE)
A buttery vanilla cream cake rolled in tart raspberry jelly and coconut. These sweet little cakes make a really cute presentation for dessert. They also make a great little breakfast treat.
Provided by Laura Kennedy
Categories Cupcakes & Muffin
Time 1h5m
Number Of Ingredients 16
Steps:
- Place 1 cup raspberry puree into a small saucepan with 1/2 cup water.
- Gently cook over med-low heat until raspberries start to thicken.
- Strain through a wire mesh strainer into a small bowl.
- Add 1 Tsp of chia seeds (I powdered mine) to the raspberry juice and allow it to cool and set.
- Add sweetener to coconut and set aside in a small bowl.
- Preheat oven to 350F and butter (or grease) pop over molds.
- Whip eggs in a stand mixer (or with a hand mixer) until fluffy and creamy
- Add butter, vanilla, apple cider vinegar and cream to the eggs and blend well.
- Sift coconut flour, almond flour and powdered erythritol in a large bowl.
- Add baking powder, xanthan gum, and salt to the dry ingredients and mix in well.
- Pour wet ingredients into dry and fold gently until blended.
- Fill popover molds (or any baking pan) halfway to the rim.
- Baking for 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pan for 5 minutes and then invert and cool on a wire rack.
- Roll cooled cakes in raspberry jelly and use the back of a spoon to spread jelly to coat the entire cake. Do not allow cakes to rest or sit in the jelly.
- Roll raspberry jelly coated cakes in desiccated coconut.
- Top with a fresh Raspberry.
Nutrition Facts : Calories 274 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 185 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
HONEY-ALMOND MADELEINES
Provided by Giada De Laurentiis
Time 38m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
- Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.
MADELEINES
Steps:
- Melt the butter either in your microwave or in a small pot over medium heat. Browning the butter will add a lovely depth or flavor to the cakes but is of course optional. Once melted or browned pour the butter into a bowl and allow to cool.
- Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.
- Add the eggs and sugar to the bowl or your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is a light yellow color with a thick silky texture, about 8-9 minutes. You'll see the beater leave trails when it's ready. Mix in the vanilla and lemon zest toward the end.
- Fold the dry ingredients into the egg mixture and mix until just combined. You can sift the flour mixture into the eggs while you fold to avoid getting lumps or over-mixing the delicate batter.
- Drizzle the butter into the batter and gently mix until just combined.
- Cover and chill the batter as well as the buttered tins for 1 hour then scoop one tablespoon of batter into each scallop-shaped well. Bake at 350F 8-10 minutes.
- Serve with a light dusting of powdered sugar.
Nutrition Facts : ServingSize 1 Madeleine, Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 9 mg, Fiber 1 g, Sugar 5 g
HOW TO MAKE MADELEINES
Steps:
- Melt 10 tablespoons butter over medium heat. (Leave the remaining 2 tablespoons on the counter to come to room temperature. Set aside for the pan.) Cook butter over medium-low, stirring frequently, while it foams and bubbles. After about 5 minutes, the butter will darken and you'll see particles on the bottom of the pan. Once these become golden or light brown, remove the pan from the heat and pour butter into a heat-proof container. Let cool. Whisk sifted flour, salt, and baking powder together. Set aside.Beat eggs and sugar together with an electric mixer on medium-high speed for about 6-8 minutes, or until thickened and pale yellow. Beat in the extracts. Gently fold in half of the flour mixture. Fold in the butter. Add the remaining flour and fold gently until incorporated. Place bowl in the refrigerator for at least 1 hour. Preheat oven to 375ºF. Use a pastry brush to coat the Madeleine tin cavities completely. Flour the pans, tapping out the excess. Do not stir the batter after removing from the refrigerator. Place a heaping tablespoon of batter into each prepared cavity. Do not spread. Place in the oven and lower the temperature to 350ºF. Bake for 12 minutes or until the cookies bounce back when lightly pressed. Remove from oven and place a wire rack upside-down on top of the pan. With oven mitts, grab the pan and cooling rack and flip, giving the pan a few good shakes. Remove the pan, and the cookies should release. If baking in batches, return the dough to the refrigerator between batches. Wash the pan with cool water and re-butter and flour the pan. Store cooled madeleines in an airtight container, layering with waxed paper, for several days.
MADELEINES
Recipe video above. Madeleines are sweet little French sponge cakes that are as delightful to look at as they are to eat. Flavoured with a hint of lemon and with the signature shell shape, these adorable mini butter cakes make for a lovely afternoon tea, or a pretty finish for any meal. Best served hot and fresh out of the oven. Keep the batter in a piping bag, then 10 minutes in the oven is all it takes!
Provided by Nagi
Categories Sweet
Number Of Ingredients 13
Steps:
- Sift flour: Sift the flour and baking powder into a bowl.
- Whisk eggs and sugar: Whisk the eggs and sugar vigorously for 2 minutes until it becomes paler in colour and it's foamy (or 1 minute on speed 6 with handheld beater).
- Mix flour in 3 parts: Add the flour mixture in 3 parts, whisking gently in between until combined.
- Add everything else except butter: Add salt, oil, milk, honey, vanilla and lemon. Mix until combined.
- Add butter: Add butter, mix gently with a rubber spatula until combined. The batter is fairly thin but should leave a faint ribbon briefly on the surface (see video).
- Cover and refrigerate: Cover with plastic wrap touching the surface and leave it in the fridge overnight (minimum 6 hours).
Nutrition Facts : Calories 82 kcal, Carbohydrate 6 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 106 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
MADELEINES
Steps:
- Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;
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- Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop.
- Using a handheld or stand mixer fitted with a whisk attachment (didn’t notice a difference using either one), beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. (The remaining ingredients are mixed together by hand; you no longer need the mixer.)
- Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. (Instead of dumping it all in at once.) Make sure you’re handling this batter with care. It’s very delicate.
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- Preheat oven to 375F (190C) and whisk together 1 Tablespoon melted butter and 1 ½ teaspoons flour. Use a pastry brush to lightly but thoroughly grease every cavity of your madeleine pan. Set aside.
- In a large bowl, combine eggs, sugars, vanilla extract, and salt. Whisk vigorously until thoroughly combined (about 30 seconds).
- Sift flour into the egg mixture, about ⅓ of the flour at a time, gently stirring into egg mixture after each addition.
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- In a large bowl, or the bowl of an electric stand mixer, whisk together the eggs and sugar until the mixture is thick and pale yellow. This step should take 1-2 minutes using an electric stand-mixer, or a bit longer if you are whisking by hand.
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- Sift the flour, baking powder, and salt into the bowl and fold in with a rubber spatula until you have a smooth batter.
- Remove some of the batter and mix it into the melted butter, then slowly add the melted butter and batter mixture back into the rest of the batter and mix gently until combined.
- Cover and refrigerate the batter for 30 minutes or freeze for 15 minutes. You can refrigerate the batter for up to 24 hours before baking but do not freeze for longer than 15 minutes. Do not skip chilling the batter, this is what helps them rise.
ORANGE MADELEINE MINI MUFFINS RECIPE - CAKE 'N KNIFE
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4.4/5 (27)Category BreakfastServings 24Total Time 25 mins
- Preheat oven to 375 degrees. Thoroughly grease one 24-cup mini muffin pan or two 12-cup mini muffin pans.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, sugar, vanilla and grand marina on medium speed for approximately 3 minutes. Stir in melted butter until combined.
- Sift together flour, cornstarch, baking powder and salt. Gradually add to the wet ingredients until combined. Stir in orange zest.
- Fill each mini muffin cup approximately three-quarters full with the batter. Bake for 10 minutes, or until the edges are golden brown. Remove from oven and cool for 5 minutes. Remove muffins from the tin to finish cooling on a cooling rack. Dust with powdered sugar. Store in an airtight container for up to 2 days, but they are best served the same day.
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- Put the butter in a pan. Melt the butter completely over medium heat. Then continue to cook over low heat until it turns brown. Remove from heat and leave it to cool in a bowl.
- In a mixing bowl, whisk the eggs and sugar. Whisk with a blender or hand mixer at high speed for 8 minutes.
- Add the lemon zest and vanilla extract to the sugar mixture. Whisk with the mixer until the ingredients are combined.
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- Easy Strawberry Shortcut Cake. This wonderful one-layer strawberry shortcut cake is a cross between a strawberry shortcake and a strawberry upside-down cake.
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- Easy Blueberry Cake. A cake mix and cream cheese make a wonderfully moist easy blueberry cake. Canned blueberries are drained and added to the cake. Top it off with a dusting of powdered sugar or drizzle servings with lemon sauce.
- Butterfinger Cake. This Butterfinger cake recipe is a great way to use up leftover Halloween candy, but it's also great at any time of year. Boxed chocolate cake, sweetened condensed milk, caramel, and Butterfingers turn this into a showstopping dessert.
- Sock-It-to-Me Bundt Cake. This popular sock-it-to-me bundt cake is made with a cake mix, sour cream, cinnamon, and pecans. The fun name, sock-it-to-me, is a term dating back to song lyrics and the TV show, Rowan and Martin's Laugh-In from the 1960s and 70s.
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- French Madeleines. This is a traditional French madeleines recipe, perfect for baking these darling, delicious cookie-cakes from scratch. They are wonderful for pairing with teas for afternoon tea.
- Vanilla French Madeleines. This vanilla French madeleines recipe includes vanilla, which is not always used as an ingredient in French madeleines but is delicious nonetheless!
- Easy Madeleines. This quick, easy madeleines recipe takes less than half the time that most Madeleines take. The recipe also includes tips for storage and freezing.
- Gluten-Free Madeleines. If you are sensitive or allergic to gluten, try this gluten-free madeleines recipe. They are great paired with green tea. Continue to 5 of 5 below.
- Chocolate Madeleine. If vanilla isn't entirely traditional in Madeleine recipes, then chocolate certainly isn't! However, this chocolate madeleines recipe is undeniably delicious and they can be a welcome change from classic French Madeleines from time to time.
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