Madeleines Pumpkin Pie Duplicate Recipes

LA MADELEINE PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• Combine all dry ingredients in a bowl.
• In another bowl, combine pumpkin and corn syrup.
• Mix into dry ingredients.
• Add cream and eggs; mix until well combined.
• Pour the mixture in an unbaked, 10-inch pie shell.
• Bake 45 minutes.
• Cool and serve with fresh whipped cream.

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.;

PUMPKIN MADELEINES RECIPE - (4.8/5)

Steps:

• 1.Preheat oven to 375 2.Prepare Madeleine Pan with nonstick spray. 3.Beat eggs and sugar with mixer, add vanilla pumpkin emulsion, pumpkin pie spice and salt. 4.Mix in flour until blended. 5.Place 2 tablespoons of batter into each madeleine area of the pan. 6.Bake for 12-14 minutes or until just golden. 7.Remove pan from oven and turn onto a cooling rack. 8.Allow Madeleines to cool completely. Pumpkin Spice Icing 1.Mix all ingredients until smooth, add a drop or two more water if you need it thinner. 2.Drizzle icing over cooled Madeleines.

MADELEINES II

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.

MISS JULIE'S PUMPKIN MERINGUE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
• Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
• Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
• Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
• While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
• Spoon meringue onto the pie, using the back of a spoon to form small peaks.
• Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.