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'S SHAKEN OMELET
Chef Madeleine Kamman shakes the omelet pan vigorously throughout the cooking process. This method allows her to use high heat, which sets the eggs quickly and evenly without over-browning.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Break eggs into a small bowl; season with salt and pepper. Using a fork, beat no more than 30 strokes so only a minimal amount of foam develops. (Overbeating reduces the eggs' volume, resulting in a "skinny" omelet. The keys to success are speed and heat: Beating the eggs quickly and cooking them over high heat produces large, coagulated curds, resulting in a fluffy, soft omelet.)
- Melt butter in an 8-inch nonstick skillet over medium heat until butter begins to sizzle. Raise the heat to high, and add the beaten eggs. Count to five, then raise the pan so it forms a 45-degree angle to the burner. Rapidly shake the pan back and forth so the egg mixture is thrown against the pan's sides and begins to coagulate.
- Return pan to burner. Rotate pan so any uncooked egg in the center moves to perimeter of pan. Cook egg evenly, 15 to 20 seconds.
- Quickly place the filling in the center of the omelet. Fold the omelet over the filling by tilting the pan a little higher off the burner and using a spatula to fold the omelet. Turn the omelet onto a plate, and serve.
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.;
MARTHA STEWART MADELEINES
I got this recipe from a co-worker, who apparently originally got the recipe from the Martha Stewart website. These are light and spongey with a slight lemon flavor, a real treat.
Provided by Mizzy
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
- Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.
PERFECT MADELEINES
Scalloped shell-shaped madeleine pans are essential for this recipe from "Entertaining," by Martha Stewart. You can use confectioners' sugar to dust the cookies after baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Butter and flour madeleine pans carefully.
- Melt butter and let it cool.
- Beat eggs, salt, and sugar together until thick, about 8 minutes. Add vanilla. Fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks.
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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