Tuesday, May 20, 2008

TWD: Traditional Madeleines

Another Tuesday, another Tuesdays with Dorie, this weeks recipe, Traditional Madeleines, was picked by Tara of Smells Like Home.

When I got Baking, this was one of the recipes I put high on my list, but since I didn't have a Madeleine tin I never got to it. So when Tara picked it for this week I had an excuse to get the tin for these classics little cakes.

I made the batter a day in advance and let it rest in the fridge. When I baked them I got a nice hump on all of them, I also buttered and floured the tin well and had no problem with the Madeleines sticking to the tin.
The verdict on these cakes? I love them, they are moist and lemony. Now that I have the tin I will try some of the others in the book too, the Earl Grey Madeleine just moved up a couple of spots on my "to bake" list.
Ingredients:
2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt ½ cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Preparation:
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 to 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 batter 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 pans.)

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 (or pans), 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 to 13 minutes, and minis for 8 to 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 molds 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 pan(s) before baking.

Just before serving, dust the madeleines with confectioners' sugar.

makes 12 large or 36 mini cookies

serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.

Next week's recipe are the Pecan Honey Sticky Buns, choosen by Madam Chow's Kitchen.

29 comments:

Engineer Baker said...

Very nice madeleines. I'm glad you liked them.

Gretchen Noelle said...

They look perfect! Great job!

CRS said...

Great work!

Bumblebutton said...

Wow--they really look perfect! Nice job!

smellslikehome said...

beautiful job!! i'm so happy they turned out well for you!

Garrett said...

And now that you have the tin, you might try baking cornbread in it. The website at Williams-Sonoma tried to use that as a selling point.

ostwestwind said...

I think the tin is a must :-)

Ulrike from K├╝chenlatein

likesprinkles said...

Absolutely beautiful!

lemontartlet said...

Yours look so sweet with their powdered sugar topping!

Melissa said...

Yours look fabulous!

Christine said...

Yours look delicious!

CB said...

Simple and beautiful esp with the powder sugar. Great job!
Clara @ I♥food4thought

mimi said...

your madeleines look picture perfect! glad you liked the taste too!

Dianne said...

Your Madelines look gorgeous!

Claudia said...

Your Madeleines look perfect! I wondered why Dorie suggests to refrigate the dough. As far as I know you should always bake dough with baking powder immediately because baking powder reacts as soon as it gets into touch with liquids.

Cheryl said...

Very, very pretty pictures! They look terrific!

LyB said...

They're beautiful, picture perfect! :)

Heather said...

fabulous! They look so perfect and delicious!

Rebecca said...

Absolutely lovely. Earl Grey's are definitely on my list, too.

Dolores said...

Great job... glad you enjoyed them!

Piggy said...

Looks great! :-)

April said...

Those are some great looking madeleines!

bakersbakery said...

That's it! I simply must get a madeleine pan!
These look great and I'm sure the earl grey are as well! I certainly don't want to miss out!
I decided to make the Fudge Gateau this week. Now I'm kind of sad to have missed the madeleines... oh well perhaps another TWD rewind for me!

The Food Librarian said...

Beautiful! These look tasty and lovely!

Jaime said...

so pretty! nice humps too!

Mevrouw Cupcake said...

Seriously, your baked goods always look perfect! How do you do it?!

The Kitchen Vixen said...

they look so pretty and perfect. Great job;)

Jayne said...

Gorgeous!

Jacque said...

I'm glad they worked out so well for you. You're a madeleine natural!