Ahh... the sweet perfection of the madeleine. Just a simple, no-nonsense, buttery little cake. A tiny bit crispy on the outside. Moist and tender on the inside. In a perfect world, they'd be coming out of the oven every day just as you sank down in your easy chair with a cup of tea!
It's so easy to make this recipe your own, by adding zest or cinnamon or caramom... whatever your heart desires!
Madeleines
113 grams (1/2 cup) unsalted butter, melted
130 grams (1 cup) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
133 grams (2/3 cup) granulated white sugar
3 large eggs, at room temperature
133 grams (2/3 cup) granulated white sugar
1 teaspoon pure vanilla extract
Preheat oven to 375-degrees. Generously butter two 12-mold Madeleine pans and dust with flour.
Melt butter and allow to cool.
Place flour, baking powder and salt in a small bowl and whisk until blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool.
When serving dust with confectioners sugar.
Yield: 24 - 3 inch (8 cm) madeleines.
Preheat oven to 375-degrees. Generously butter two 12-mold Madeleine pans and dust with flour.
Melt butter and allow to cool.
Place flour, baking powder and salt in a small bowl and whisk until blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool.
When serving dust with confectioners sugar.
Yield: 24 - 3 inch (8 cm) madeleines.
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