Madeleines

When ever I am looking for something new to make I do check with the cookbooks on hand. Having recently purchased 2 Madeleine pans  it was time to finally try them out.

The recipe I used was from Martha Stewart’s Baking Handbook – Lemon Madeleines.

Madeleines

For this recipe I used:


1 Stick (4 Oz) Unsalted Butter
3/4 Cup of All-Purpose Flour
1/2 Cup of Almond Flour – or finely ground almonds
1/2 Cup plus 2 Tablespoons of Sugar
2 Tablespoons of finely grated Lemon Zest
1/4 Teaspoon of Lemon Extract
1/2 Teaspoon of Salt

Starting off, I melted the butter and set it aside to cool. While the butter was cooling I zested the lemon. As a Madeleine is a very delicate cookie I used a rasp for the finest zest. The added bonus was the great lemon aroma in the kitchen.

Madeleines – Lemon Zest
I gathered all of the rest of the ingredients together.
Madeleines – The rest of the ingredients

In a bowl I mixed together the flour, almonds, and sugar. 

Madeleines – Flour, Almond and Sugar mixture

I added the lemon zest and the lemon extract to the cooled butter.

Madeleines – Add Lemon Zest, Lemon Extract and Butter

In another bowl I cracked the 3 eggs ans was surprised to see all 3 had double yolks!

Madeleines – Eggs (with double yolks)

I whisked the eggs with the salt until the mix was foamy.

Madeleines – Eggs and Salt

I added the almond/flour mixture into the egg mixture and gently folded everything together.

Madeleines – Addling the Almond/Flour Mixture

Then it was time to add the butter/lemon mixture and fold it in as well.

Madeleines – Adding the Butter

Then the batter was ready for the pans and the oven.

Madeleines – fully mixed

I spooned a couple of tablespoons into the buttered and floured cavities of the Madeleine pan.

Madeleines – Ready for the Oven

Then off to a 350˚ oven for about 12 minutes.

Madeleines – Baking

Perfect humps! If I do say so myself.

Madeleines – Just out of the Oven

Turned out and cooling.

Madeleines – Out of the Pan and Cooling

Served plain or with a sprinkle of icing sugar.

Madeleines

Cooks Notes:

  • to be eaten the same day… but that’s not hard
  • change up the nut and flavour combos
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