Mmm Mmm Madeleines 18Aug08
He’s been craving madeleines for about a year now. I used to get them at Starbucks in college because my boss liked them and we’d share a pack. It occurred to me today that my uncle – who we don’t talk to anymore – used to be a french pastry chef and would make me little madeleines with raisins. I was his favorite… I wonder what he’s doing now.
Anyway, this recipe is from epicurious – from Gourmet, September 2001 – I’m going to write out what I did both so that I can remember at a later date, and because I’m actually quite proud of these scrumptious pods. I do not bake well. Especially when I have to convert measurements and degrees. But these my friend came out beautifully!
Makes about 24 madeleines.
1 1/4 cups sifted cake flour (i found a box of cake/pastry flour – honestly don’t know the difference)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter
3 large eggs
1 teaspoon vanilla
2/3 cup granulated sugar
2 teaspoons fresh lemon zest
powdered sugar for decorating
madeleine pans (i just used 1 pan with 12 pods)
Step 1: Prepping
Preheat oven at 350°F or about 180°C, fan forced oven. Mix the sifted flour, baking powder and salt together in a bowl – any bowl will do, if you have a favorite mixing bowl like I do, don’t use it for this mixture, save that for the next part!
Step 2: The arm workout
If you have a mixer, I’m jealous. This was my workout for the day. In your mixing bowl, beat the 3 eggs until light and fluffy – foamy is what they called it in the recipe – about a minute for you mixer owners and 5 mins for the unlucky ones. Mix in the vanilla and then gradually sift in the granulated sugar while beating the mixture on high speed, or when your arm feels like it’s going to fly off. The whole mixture should triple in size according to the recipe, but I only got it to about double, that’s still okay.
Melt 3/4 cup of butter in a saucepan or the microwave. It’s better to strain it after but it won’t be that bad if you don’t either. Also have about 2 tablespoons – ish of melted butter on hand for buttering the pan.
Back to your mixture, you should have a very fluffy mix going on. Now fold in the flour mixture slowly. Break it up into 4 or 5 times – don’t just dump it! Then fold in the lemon zest. Make sure to not over mix. Just fold until the ingredients are mixed. Lastly, fold in the 3/4 cup of melted butter.
Step 3: The bake
Once you’ve got your batter nice and mixed, brush on some of that melted butter on the pan. Use about 1 tablespoonful in each tray, it should look about 2/3 full. Place in the oven and bake for about 10-11 minutes. Stick a toothpick in the middle of one of the pods to see if anything sticks – if there’s nothing – they’re done! Let them cool on the try for about 10 mins and then flip them over onto a cooling rack and they should all fall out. Sift powdered sugar on the shell looking side once they’re cool.
Our apartment smells delicious. We’ve had about 3 madeleines each and it’s way past my bedtime. I hope you like them!