molded - Madeleines, 7 recipes
Source of Recipe
assorted
from cooking .com and about.com
Madeleines are little cakelike cookies that are baked in
special molds that give them a delicate shell shape.
According to one story the name "Madeleine" was given to
the cookies by Louis XV to honor his father in-law's cook
Madeleine Paulmier. Louis first tasted them at the Chateau
Commercy in Lorraine in 1775. Louis' wife, Marie introduced
them to the court and they soon became all the rage at
Versailles. Whatever the origins, they have become
inextricably linked with the author Marcel Proust, who
described them as "...little shell of cake, so generously
sensual beneath the piety of its stern pleating."
. . . . .
molded - Cherry Madeleines
Cooking spray
Flour
4 eggs
2/3 cup granulated sugar
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1 (6 ounce) bottle red maraschino cherries, drained,
blotted dry and finely chopped (about 1/3 cup)
2 to 4 (1 ounce) squares semisweet baking chocolate, melted, optional
Evenly coat two Madeleine pans (12 shells per pan, each 3 inches long) or 3
small muffin pans (12 muffins per pan, each 1 3/4-inch diameter) with spray.
Dust with flour. Set aside.
In large mixing bowl at high speed, beat together eggs and sugar until light
and fluffy, about 5 to 10 minutes.
Beat in almond extract and vanilla extract. Fold in flour, about 1/3 at a
time. Fold in butter, about 1/3 at a time. Fold in cherries. Spoon 2
tablespoons batter into each Madeleine shell or 1 1/2 tablespoons batter
into each muffin cup.
Bake in preheated oven - 375 degrees F for shiny aluminum pans or 350
degrees F for black nonstick pans - until cake tester inserted near centers
comes out clean and cookies pull away from sides of pans, about 8 to 10
minutes for Madeleine pans or 10 to 12 minutes for muffin pans.
Cool on wire racks. If you like, dip shell ends or muffin tops in chocolate.
Cool on wax or parchment paper until chocolate is set.
Yield: 24 (3-inch) shell-shaped cookies or 32 muffin-shaped cookies
. . . . .
molded - Orange Almond Madeleines
½ cup slivered almonds
¾ cup granulated sugar, divided
½ cup all-purpose flour
¼ tsp. salt
5 large egg whites, at room temperature
¾ cup (1½ sticks) unsalted butter, cut into tablespoons
½ tsp. vanilla extract
¼ tsp. Fiori di Sicilia or orange extract
For the Sugar Glaze
1 cup confectioners' sugar
2 tbsp. unsalted butter, melted
3 tbsp. whole milk
¼ tsp. Vanilla extract
Two regular madeleine pans (don't use nonstick pans)
Make the batter
1. Place the almonds and 1 tablespoon of the sugar in the bowl of a food
processor and blend until finely ground, about 1 minute. Transfer the
almonds to a medium bowl. Add the remaining sugar, the flour, and salt and
stir until well blended. Slowly whisk in the egg whites until blended.
2. In a small saucepan, melt the butter over medium heat. Continue to cook
until the solids at the bottom of the pan turn light brown and the butter is
fragrant, about 5 minutes. Remove from the heat and whisk butter into the
almond mixture until combined. Whisk in the vanilla extract and Fiori di
Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours,
until cold (or up to 24 hours).
Bake the madeleines
3. Place two racks near the center of the oven and preheat the oven to
375°F. Spray two madeleine pans thoroughly with nonstick cooking spray.
Place the pans in the freezer for 10 minutes to set the spray.
4. Place a dollop of batter in each mold, filling them two-thirds full. Bake
for 15 to 17 minutes, or until the madeleines are golden brown and the
centers spring back when lightly touched. Immediately remove the madeleines
from the molds and place them on a wire rack to cool while you make the
glaze.
Glaze the madeleines
5. Put the confectioners' sugar in a medium bowl. Gradually whisk in the
butter, milk, and vanilla extract until smooth.
6. Place the rack with the madeleines on it over a baking sheet. Dip a
madeleine scalloped side down in the glaze, letting the excess drip off,
then place the madeleine on the cooling rack (glazed side up). Glaze the
remaining madeleines. Serve the madeleines immediately, or store in an
airtight container until ready to serve. Store in an airtight container at
room temperature for up to a day. Makes about 24 cookies.
. . . . .
molded - Bittersweet Chocolate Madeleines
¾ cup (1 ½ sticks) unsalted butter, cut into tablespoons
5 oz. bittersweet chocolate, coarsely chopped
1 1/3 cups all-purpose flour
2 tbsp. plus 2 tsp. nonalkalized cocoa powder
2 tsp. baking powder
Pinch of salt
4 large eggs, at room temperature
¾ cup granulated sugar
2 tbsp. light brown sugar
1 tsp. vanilla extract
Confectioners' sugar for dusting (optional)
Equipment
Two regular madeleine pans (don't use nonstick pans)
Make the batter
In a small saucepan, melt the butter over medium heat. Continue to cook
until the solids at the bottom of the pan turn light brown and the butter is
fragrant, about 4 minutes. Remove the pan from the heat and let the butter
cool until tepid.
In the top of a double boiler over barely simmering water, melt the
chocolate, stirring occasionally, until smooth. Remove the pan from the heat
and allow the chocolate to cool until tepid.
Sift together the flour, cocoa powder, baking powder, and salt into a medium
bowl. Set aside.
Place the eggs in a medium bowl and, using a rubber spatula, stir them just
until they are blended and smooth (you don't want to whip them or
incorporate much air). Stir in the granulated and light brown sugars until
well blended. Very gently, fold in the flour mixture all at once until just
blended (do not overwork the batter). Stir the vanilla extract into the
cooled butter, then add this to the batter, stirring just until combined.
Stir in the melted chocolate. Cover the bowl with plastic wrap and let stand
at room temperature for 30 minutes or until the batter has thickened
slightly.
Bake the madeleines
Position a rack in the center of the oven and preheat the oven to 425B0 F.
Spray two madeleine pans thoroughly with nonstick cooking spray, or brush
them with melted butter.
Place a dollop of batter in each mold, filling them two-thirds full and
mounding the batter slightly in the center. Bake, one pan at a time, for 8
to 10 minutes, or until the madeleines are set and domed in the center; do
not overbake, or the madeleines will be crusty. Invert the madeleines onto a
wire rack. Dust lightly with sifted confectioner's sugar, if desired, and
serve warm.
Store in an airtight container at room temperature for up to a day, but
these are best eaten while still warm.
Makes about 34 cookies.
. . . . .
molded - Cinnamon Madeleines
2 eggs
1 cup white sugar
1 cup white flour
1/8 teaspoon ground nutmeg
3/4 cup butter melted and cooled
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
Preheat oven 350°. Spray pan with nonstick spray. In double boiler, heat
eggs and sugar, stirring constantly, whipping in as much air as possible.
Remove from heat, let cool.
Stir in flour add remaining ingredients.
Fill madeleine molds with a generous amount of batter, but don't spread it
out. Bake until lightly browned: approximately 15 minutes. Cool one minute,
remove to rack and cool. Extracts can be varied and spices changed to suit
tastes. Sprinkle with powdered sugar or dip in chocolate.
Shared by CAROLU1
. . . . .
molded - Lemon Poppy Seed Madeleines
8 tablespoons (113 grams) unsalted butter
l tablespoon poppy seeds
1 cup (140 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
3/4 cup (150 grams) granulated white sugar
1/2 teaspoon pure lemon extract plus 1 teaspoon finely minced lemon zest
To make clarified butter: In a small heavy saucepan, heat the butter over
medium heat just until very light golden brown and fragrant, about 5
minutes. Remove from heat and let cool until tepid. Strain through a
cheesecloth-lined strainer to remove the milk solids. Keep warm while you
make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well
blended.
In bowl of electric mixer, beat the eggs and sugar at medium-high speed
until the mixture has tripled in volume and forms a thick ribbon when the
beaters are lifted (about 5 minutes). Add the vanilla extract and beat to
combine.
Using a large rubber spatula, sift a small amount of flour over the egg
mixture and fold the flour mixture into the beaten eggs to lighten it. Sift
the rest of the flour over the egg mixture and fold in 1/2 teaspoon pure
lemon extract plus 1 teaspoon finely minced lemon zestbeing sure not to
overmix or the batter will deflate.
Whisk a small amount of the egg mixture into the clarified butter to lighten
it. Then fold in the cooled melted butter in three additions.
Add poppy seeds.
Fold in the chocolate chips (if using). Cover and refrigerate for 30
minutes, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190
degrees C). Generously butter two 12-mold madeleine pans. Dust the molds
with flour and tap out the excess. (Could spray pans with Bakers Joy
instead.) (Make sure the pans are well greased or the madeleines will stick
and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared
mold, leaving the batter mounded in the center. (This will result in the
classic "humped" appearance of the madeleines.)
Bake the madeleines for 11 to 13 minutes, until the edges are golden brown
and the centers spring back when lightly touched. Do not overbake these
cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop
to release the madeleines. Transfer the madeleines, smooth sides down, to
wire racks to cool. The madeleines are best served the same day but can be
stored in an airtight container at room temperature for 2 to 3 days or
frozen, well wrapped, for up to 1 month.
When serving dust with confectioners sugar.
. . . . .
molded - Lemon Rum 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
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 heat 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. Thouroughly 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 they 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.
. . . . .
molded - Pistachio Madeleines
13 Tablespoons unsalted butter
1-2/3 cups confectioners' sugar
1/2 cup + 1 Tablespoon all-purpose flour
1/2 cup shelled unsalted pistachio nuts, finely ground
6 large egg whites
1 Tablespoon lavender honey
1 teaspoon pistachio extract (or almond extract)
softened unsalted butter and flour for molds
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. Sift the sugar and flour into a medium sized bowl and stir in the nuts.
4. In the bowl of an electric mixer, whisk the egg whites until frothy.
5. Add the pistachio/flour/sugar mixture and whisk until thoroughly
combined.
7. Whisk in brown butter and honey until blended.
8. Add the pistachion (or almond) extract and whisk to blend.
9. Spoon the batter into the molds, filling them almost to the top.
Refrigerate for an hour to firm the batter.
Preheat oven to 375°
10. Bake the madeleines about 12-15 minutes until springy to the touch.
11. 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.
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