VANILLA MADELEINES
The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations on the classic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h40m
Yield Makes 32 (or 160 mini)
Number Of Ingredients 10
Steps:
- Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
- Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
- Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.
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
MADELEINES
These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
- Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
- Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
- Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
- Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.
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
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