Tuesday, May 20, 2008

TWD-Traditional Madeleines

This weeks recipe was chosen by Tara of Smells like Home. I love it when Monday rolls around each week and the weekly Dorie recipe has been chosen. It is like a weekly surprise! I had never made madeleines before this week, although, I had always wanted too. I just hadn't taken the time. I had the pan, one to make minis, but it has just been sitting in my cabinet all by itself, never been used. But now, it will definitely be put to use often!

With just a few ingredients, a chill time of at least 3 hours, bake for a few minutes, and you have a wonderful cake like cookie with a hint of lemon. Yum!

Just like all other weeks, go and check out the TWD chicks as we still continue to grow each week! Next week's recipe is from Madam Chow's Kitchen and she has chosen Pecan Honey Sticky Buns! I can't wait to try them out!

Traditional Madeleines

2/3 cup all-purpose flour
3/4 tsp baking powder
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 stick (6 Tbsp) unsalted butter, melted and cooled

Confectioner's sugar, for dusting

Whisk together the flour, baking powder, and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick, and light, 2-3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the better form the hump that is characteristic of madeleines.

(For convenience, you can spoon the batter into the Madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pan.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan, give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large Madeleines for 11-13 minutes, and minis for 8-10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the mods by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(Es), making certain that you cool, then properly prepare the pans before baking.

Just before serving, dust the madeleines with confectioner's sugar.

38 comments:

rainbowbrown said...

How cool that you got to use your pan. That'll happen to me sometimes with books, I'll buy one and it'll sit one the shelf for three years before I read it. Your madeleines look fantastic.

steph- whisk/spoon said...

they look beautiful and...you got the bump!

Engineer Baker said...

So jealous of the bump...

C.L. said...

YUM! I have to get a pan!!!!!!

Garrett said...

While Williams-Sonoma was trying to sell me the pan this week, one of their selling points was that you could make cornbread in it as well. Some food for thought if you're ever looking to use it, but don't feel like madeleines :-)

Bumblebutton said...

Wow--you have the best hump ever! Nice job!

Gretchen Noelle said...

Wonderful job, they look just perfect!

chelley325 said...

Absolutely awesome job, great humps! ;-)

CRS said...

They look great!

CB said...

♪ Baby got bump ♪♫ LOL

Glad you liked them. I also love that hint of lemon. Yum! Great job!
Clara @ I♥food4thought

lemontartlet said...

They're so frigging adorable! in't sure if i want to nibble them or snuggle them, but I could try both.

ostwestwind said...

I am green with envy, you got the bump! Great result!
Ulrike from Küchenlatein

noskos said...

Great looking madeleines!!

Rebecca said...

Look at those bumps. Nice job!

Madam Chow said...

Those look fantastic, and you got the bump! Hooray!

Melissa said...

Beautiful!

Megan said...

I've never made Madeleines and had no idea about the bump. After reading your post, I kind of want a new pan! :)

Sharon said...

love how you stacked them in the cup! cute!

Dianne said...

Beautiful!

Dolores said...

You got bumps! Mine are chilling in the 'fridge now... I hope I do too. Great job. :)

mimi said...

look at those humps, so perfect! love the brown edges too, i bet it was so tasty!

Chris said...

"my hump, my hump, my hump.
My lovely lady lumps (lumps)" I thought of Fergie when I saw the love, curvaceous Madeleines.

Mara said...

perfect madeleines....love them!!!

Cheryl said...

They look so great! Your humps! Your humps! Your lovely cakey humps! LOL

Jaime said...

so cute! and you got the hump! :)

PheMom said...

They look so perfect! Proof that the recipe isn't the problem so much as the baker (ME) who is obviously doing something wrong! Oh well. Practice practice. Great job!!

amanda. said...

Gorgeous!

I love Mondays for the same reason. First thing I do is check the TWD page.

Linda said...

I hope you'll be bringing out the madeleine pan more often...beautiful results!

BAKE-EN said...

Beautiful Madeleines!

Heather said...

Great job! They look perfect!

Annemarie said...

It looks like a little bowl of sea shells! Nice job!!

Mevrouw Cupcake said...

You have a nice little hump going on there!

The Kitchen Vixen said...

Wow look at big 'ole bump. Madeleine's got a lot of junk in her trunk;)

Cafe Johnsonia said...

Perfection!

Liliana said...

Geat job on the madeleines@

LyB said...

Your mini madeleines are so cute, they even have the little bump! Beautiful!

Steph said...

Beautiful hump-backed madeleines!!

Jayne said...

What pretty and perfect madeleines!

Tuesday, May 20, 2008

TWD-Traditional Madeleines

This weeks recipe was chosen by Tara of Smells like Home. I love it when Monday rolls around each week and the weekly Dorie recipe has been chosen. It is like a weekly surprise! I had never made madeleines before this week, although, I had always wanted too. I just hadn't taken the time. I had the pan, one to make minis, but it has just been sitting in my cabinet all by itself, never been used. But now, it will definitely be put to use often!

With just a few ingredients, a chill time of at least 3 hours, bake for a few minutes, and you have a wonderful cake like cookie with a hint of lemon. Yum!

Just like all other weeks, go and check out the TWD chicks as we still continue to grow each week! Next week's recipe is from Madam Chow's Kitchen and she has chosen Pecan Honey Sticky Buns! I can't wait to try them out!

Traditional Madeleines

2/3 cup all-purpose flour
3/4 tsp baking powder
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 stick (6 Tbsp) unsalted butter, melted and cooled

Confectioner's sugar, for dusting

Whisk together the flour, baking powder, and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick, and light, 2-3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the better form the hump that is characteristic of madeleines.

(For convenience, you can spoon the batter into the Madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pan.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan, give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large Madeleines for 11-13 minutes, and minis for 8-10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the mods by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(Es), making certain that you cool, then properly prepare the pans before baking.

Just before serving, dust the madeleines with confectioner's sugar.

38 comments:

rainbowbrown said...

How cool that you got to use your pan. That'll happen to me sometimes with books, I'll buy one and it'll sit one the shelf for three years before I read it. Your madeleines look fantastic.

steph- whisk/spoon said...

they look beautiful and...you got the bump!

Engineer Baker said...

So jealous of the bump...

C.L. said...

YUM! I have to get a pan!!!!!!

Garrett said...

While Williams-Sonoma was trying to sell me the pan this week, one of their selling points was that you could make cornbread in it as well. Some food for thought if you're ever looking to use it, but don't feel like madeleines :-)

Bumblebutton said...

Wow--you have the best hump ever! Nice job!

Gretchen Noelle said...

Wonderful job, they look just perfect!

chelley325 said...

Absolutely awesome job, great humps! ;-)

CRS said...

They look great!

CB said...

♪ Baby got bump ♪♫ LOL

Glad you liked them. I also love that hint of lemon. Yum! Great job!
Clara @ I♥food4thought

lemontartlet said...

They're so frigging adorable! in't sure if i want to nibble them or snuggle them, but I could try both.

ostwestwind said...

I am green with envy, you got the bump! Great result!
Ulrike from Küchenlatein

noskos said...

Great looking madeleines!!

Rebecca said...

Look at those bumps. Nice job!

Madam Chow said...

Those look fantastic, and you got the bump! Hooray!

Melissa said...

Beautiful!

Megan said...

I've never made Madeleines and had no idea about the bump. After reading your post, I kind of want a new pan! :)

Sharon said...

love how you stacked them in the cup! cute!

Dianne said...

Beautiful!

Dolores said...

You got bumps! Mine are chilling in the 'fridge now... I hope I do too. Great job. :)

mimi said...

look at those humps, so perfect! love the brown edges too, i bet it was so tasty!

Chris said...

"my hump, my hump, my hump.
My lovely lady lumps (lumps)" I thought of Fergie when I saw the love, curvaceous Madeleines.

Mara said...

perfect madeleines....love them!!!

Cheryl said...

They look so great! Your humps! Your humps! Your lovely cakey humps! LOL

Jaime said...

so cute! and you got the hump! :)

PheMom said...

They look so perfect! Proof that the recipe isn't the problem so much as the baker (ME) who is obviously doing something wrong! Oh well. Practice practice. Great job!!

amanda. said...

Gorgeous!

I love Mondays for the same reason. First thing I do is check the TWD page.

Linda said...

I hope you'll be bringing out the madeleine pan more often...beautiful results!

BAKE-EN said...

Beautiful Madeleines!

Heather said...

Great job! They look perfect!

Annemarie said...

It looks like a little bowl of sea shells! Nice job!!

Mevrouw Cupcake said...

You have a nice little hump going on there!

The Kitchen Vixen said...

Wow look at big 'ole bump. Madeleine's got a lot of junk in her trunk;)

Cafe Johnsonia said...

Perfection!

Liliana said...

Geat job on the madeleines@

LyB said...

Your mini madeleines are so cute, they even have the little bump! Beautiful!

Steph said...

Beautiful hump-backed madeleines!!

Jayne said...

What pretty and perfect madeleines!