Madeleine Recipes by Angel

posted by Angel 01-15-100 8:33 PM

Chocolate Madeleines

1/2 cup sifted flour
1/2 cup Dutch cocoa
1/2 cup sugar
4 oz. unsalted butter -- softened
2 eggs
1 tsp. baking powder
pinch of salt
1 tsp. vanilla extract


Preheat oven to 425 F

Beat egg yolks, sugar and cocoa together until light. Fold in flour, baking powder and salt; then incorporate butter and vanilla. Whisk egg whites to soft peaks. Fold in yolk mixture.

Brush molds with additional melted butter and fill each shell 2/3 full. Bake at 425 F. for about 10 to 15 minutes, until risen and firm.

Yield: 22 to 24 Madeleines.



Madeleines

4 oz. sweet butter, softened
1 cup all-purpose flour
1 tsp. baking powder
pinch of salt
2/3 cup sugar
grated zest from lemon
2 eggs, separated
2 Tbsp. orange flavored Perrier water or rum


Preheat oven to 425 F.

Mix flour, baking powder, salt and sugar in a bowl. Add lemon. Stir in beaten egg yolks and orange water, then butter.

In a separate bowl, beat egg whites until stiff; fold into batter.

Brush molds with butter and fill each mold 1/2 to 2/3 full. Bake at 425 F. for 15 minutes or until golden. Cool on rack.




Les Madeleines

2 eggs
2/3 cup sugar
1 cup flour
1 stick butter
1/8 tsp. salt
1/2 tsp. vanilla
1/4 tsp. lemon juice
grated rind of 1/2 lemon (zest)
1 Tbsp. flour
1 1/2 Tbsp. butter


Preheat oven to 375 F. All ingredients at room temperature.

Melt all butter and let it boil until lightly browned.

In a small dish, mix together the 1 tablespoon flour and 11/2 tablespoons butter; use this to butter madeleine tins.

Using a wooden spoon, beat eggs and mix in flour and sugar. Beat until smooth. Stir in cooled butter, add salt, vanilla, lemon juice and zest.

Drop 1/2 teaspoon blob in center of floured, buttered mold and bake for 10 to 15 minutes, cookie will have hump in middle and be lightly browned around the edges.

Unmold and cool.

May be frozen in airtight container.


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