MADELEINE COOKIES
Tried this recipe several times, and never failed. Both my family and friends love the cookies a lot.
Provided by lizshary
Categories Dessert
Time 1h13m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
- Pour the eggs into the mixture, and mix them together.
- Add milk, and mix until blended.
- Mix in flour, baking powder and vanilla sugar.
- Add the softened butter, and mix until blended.
- Cover the bowl and put it in the fridge for about an hour. (Personally, I don't think this step is necessary.)
- You'd better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
- Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
- Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
- You can slightly butter and flour the pan again for the next batch.
- Dust the cookies with icing sugar before serving.
HEALTHY BUT SUPERIOR MADELEINE COOKIES
Here is a healthy twist on one of my favorite cookies. These cookies are proof that healthy could taste even better than you think.
Provided by Nadia Melkowits
Categories Drop Cookies
Time 20m
Yield 1 cookie, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F . If you are using a non stick coated pan, no need to grease it.
- Using electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add the rest of the ingredients, beating just until blended.
- Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-14 minutes. Cool 5 minutes. Gently remove from pan. .
Nutrition Facts : Calories 81.7, Fat 7.4, SaturatedFat 6.1, Cholesterol 18.6, Sodium 15, Carbohydrate 3.3, Fiber 0.5, Sugar 0.1, Protein 1.2
MADELEINE COOKIES
Prepare the batter for Madeleine Cookies up to three days before baking! These delicate Madeleine Cookies are beautifully molded in a madeleine pan.
Provided by My Food and Family
Categories Home
Time 2h32m
Yield 12 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Combine flour, baking powder and salt. Beat sugar, honey and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition; continue to beat until mixture is thickened and lemon colored. Gradually add flour mixture, mixing well after each addition.
- Spoon 1 cup batter into medium bowl. Add melted butter; mix well, then mix with remaining batter in bowl. Stir in lemon juice. Cover with plastic wrap, pressing plastic wrap directly onto surface of batter.
- Refrigerate 1 hour. After 45 min., brush a 12-mold madeleine pan with softened butter; dust lightly with flour. Tap inverted pan to remove excess flour. Refrigerate 15 min.
- Spoon batter into prepared molds, adding about 1 Tbsp. batter to each mold. Refrigerate 1 hour.
- Heat oven to 375°F. Bake batter-filled pan 9 to 12 min. or until edges of cookies are golden brown and tops spring back when lightly touched in centers. Remove from oven. Immediately release cookies from pan by gently tapping inverted pan onto work surface. Transfer cookies to wire rack; cool completely.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
MADELEINES
Provided by Annemarie Conte
Categories dinner, lunch, dessert
Time 2h
Yield 12 to 15 little cakes
Number Of Ingredients 8
Steps:
- Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
- Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
- Butter and flour the madeleine molds.
- Preheat the oven to 400 degrees.
- Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 45 milligrams, Sugar 10 grams, TransFat 0 grams
MADELEINE COOKIES
Classic madeleines -- those perfectly delicate shell-shaped cookies -- are flavored with lemon or orange zest, but variations include chocolate, cocoa, almond paste, or nuts. Baked in scallop-shaped molds, these cookies are tender with a tight-grained interior and a delicate crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 large cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
- Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
- Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.
CINNAMON MADELEINES
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
- In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
- Stir in flour add remaining ingredients.
- Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 49.6 g, Cholesterol 123 mg, Fat 24.9 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 15.1 g, Sodium 187.2 mg, Sugar 33.5 g
MADELEINES
Categories Cookies Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 11
Steps:
- Set oven racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with some melted butter.
- Sift together flour, baking powder, and salt.
- Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld.
- Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter.
- Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total.
- Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.
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