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
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.
MADELEINES, BUTTERY FRENCH TEACAKE COOKIES
This comes from the Joy of Cooking. The process has some extra steps (hand beating the butter, sifting the flour, and careful folding of ingredients) but the results are excellent. They rise nicely, have a crisp outer layer with an airy but chewy inner texture. Watch carefully as they burn quickly. You can add the zest of one lemon for an elegant twist. A real Madeleine pan is a must. These treats make impressive hostess gifts, and are wonderful with a bold black tea. Viva la France!
Provided by Yellow Billed Magpie
Categories Dessert
Time 1h10m
Yield 36-48 cookies
Number Of Ingredients 9
Steps:
- Have all ingredients at room temperature, 68° to 70°F Preheat the oven to 450°F Using melted butter, generously grease 2 madeleine pans, each with 12 molds.
- Sift together cake flour, baking powder and salt and return to the sifter.
- In a medium bowl, mash and beat the butter with a wooden spoon or rubber spatula until very soft and creamy. Warm the bowl by dipping it into hot water if necessary to hasten the softening of the butter.
- In a large bowl, beat the eggs, egg yolk, sugar, vanilla extract and optional lemon zest on high speed until thick and pale yellow, about 2 minutes.
- Sift the flour mixture over the top and fold in with a rubber spatula. Fold a dollop of the egg mixture into the butter. Scrape the butter mixture back into the remaining egg mixture and fold together. Let rest for at least 30 minutes.
- Fill the molds three-quarters full; set any remaining batter aside. Bake unit the cakes are golden on the top and golden brown around the edges, 8 to 10 minutes. Immediately loosen each cake with the tip of a slim knife and unmold onto a rack to cool. If necessary, wipe the molds clean, let cool, rebutter them, and repeat the baking process with the remaining batter. These are best the day they are made, but can be stored in an airtight container for a day or two.
- Notes.
- I have to lower the oven temperature to about 385° and reduce the baking time to 7 minutes or they burn. This can vary according to your oven, pans and how much batter you dollop into each mold.
- I add the zest of one lemon to the egg/sugar batter while mixing.
Nutrition Facts : Calories 78.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 30.8, Sodium 28, Carbohydrate 8.7, Fiber 0.1, Sugar 4.2, Protein 1.1
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