What is a good recipe for madelines?!


Question:

What is a good recipe for madelines?


Answers:
Lemon Madeleines

13 Tablespoons unsalted butter
1-2/3 cups confectioners' sugar
1/2 cup + 1 Tablespoon all-purpose flour
1/2 cup, finely ground unblanched almonds
6 large egg whites
1 Tablespoon lavender honey
Grated zest of 2 lemons
1/4 cup freshly squeezed lemon juice
softened unsalted butter and flour for mold

PREPARATION:
1. Butter and flour madeleine tins.

2. In a large saucepan, heat the butter over moderately high heat until it begins to brown and give off a nutty aroma, about 5 minutes.

3. Transfer it to a medium-sized metal or ceramic bowl to stop the cooking.

4. Sift sugar and flour into a medium bowl and stir in the ground almonds.

5. In the bowl of an electric mixer, whisk the egg whites until frothy.

6. Add the almond/flour/sugar mixture and whisk until thoroughly combined.

7. Whisk in brown butter, honey, lemon zest and lemon juice until blended.

8. Spoon the batter into the molds, filling them almost to the top. Refrigerate for an hour to firm the batter.

Preheat oven to 375°
9. Bake the madeleines about 12-15 minutes until springy to the touch.

10. Remove from the oven, sharply rap the tins against the surface to loosen the madeleines. Unmold immediately and transfer to a rack to cool.
To Serve:
Serve slightly warm or at room temperature.

Madeleines

1 cup unsalted butter + 1 Tablespoon to grease molds
2 medium-sized eggs
3 large eggs
rind of 1 lemon, very finely grated
2 Tablespoons dark rum
1 cup sugar
1/4 teaspoon salt
1-1/2 cups sifted flour + extra to dust molds
1 teaspoon fresh lemon juice
2/3 cup sifted cake flour

PREPARATION:
Preheat oven to 350°
1. Butter and flour madeleine tins.

2. Cream 1 cup of butter with an electric mixture until white and fluffy.

3. Add 1 whole medium egg and 1 medium egg yolk (drop white into large clean bowl) into butter and mix.

4. Separate the 3 large eggs. Add the egg yolks, 1 at a time, to the butter, beating after each addition.


5. Add the lemon rind and rum and continue beating the mixture for about one minute.

6. Whip in 2/3 cup of the sugar and the salt on med-high until all traces of the sugar crystals have disappeared.

7. Add the remaining 1/3 cup of sugar and whip another minute, some sugar crystals should remain.

8. Thoroughly wash and dry the beaters and beat the egg whites until a small foam develops.

9. Add the lemon juice and continue beating until the foam is white.

10. Mix the 1-1/2 cups of flour and cake flour.

11. Sift two-thirds of the flour mixture over the butter/egg/sugar batter and using a large rubber spatula, fold it in; do not overfold.

12. Now add one-quarter of the egg whites, folding in gently.

13. Slide the remainder of the egg whites over the batter, resift the remainder of the flour over the egg whites, and fold all the layers together.

14. Fill the prepared molds 3/4's full and bake about 15 minutes or until the madeleines are lightly golden.
To Serve:
Dust lightly with confectioner's sugar just before serving.

French Madeleines

1 cup sugar
5 eggs
1/2 cup butter (melted)
1 1/2 cups cake flour (sifted)
2 teaspoons baking powder
1 teaspoon vanilla
1 lemon, zest of or orange, zest of
confectioners' sugar (dusting)

Beat eggs until light yellow in color; add sugar, butter, vanilla, zest and continue mixing.
Sift flour and baking powder and add to wet ingredients and mix well.
Preheat oven to 400 degrees.
Place a tablespoon of batter into each well-greased, madeline mold.
Bake for 8- 12 minutes or until light golden in color.
Turn out madelines and cool.
Dust with confectionery sugar.
Serve.




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