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.;
ENGLISH MADELEINES
Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h35m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
- Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
Nutrition Facts : Calories 641 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 53 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
MADELEINES II
The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.
Provided by Jenn Hall
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 16.1 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 76.6 mg, Sugar 9.9 g
REAL MADELEINES
These madeleines are the real deal. This recipe gives foolproof step-by-step instructions so that you can make perfect madeleines right in your own kitchen. The sign of a good madeleine is the tell-tale 'hump' on the reverse side of each cake.
Provided by marichlo
Categories World Cuisine Recipes European French
Time 1h25m
Yield 25
Number Of Ingredients 7
Steps:
- Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
- Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
- Preheat the oven to 460 degrees F (240 degrees C).
- Fill silicone madeleine molds with the batter, filling each 3/4 full.
- Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 8.1 g, Cholesterol 32.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 25 mg, Sugar 4.3 g
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PRUE LEITH'S ENGLISH MADELEINES - THE GREAT BRITISH BAKE OFF
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Servings 8Category Patisserie
- Cream together the butter and sugar until fluffy. Add in the flour, eggs, baking powder and vanilla bean paste until well combined.
- Place in the oven and bake for 8-10 minutes at 200°C/180°C fan/400°F/Gas 6 or until risen and golden.
- Allow to cool in the mould for 5 minutes and then very carefully remove and transfer to a cooling rack.
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