Madelines
My sister really deserves most of the credit for this post. We were watching a movie where one of the characters made madeleines and ever since then they have been one of the things she’s really wanted to make. One day while we were out shopping for a perforated bread pan for French Bread loaves, we happened across a madeleine tray. Needless to say she bought it and the same day we were in the kitchen trying to make madeleines.
Before then, I had never had a madeleine. I’m not really a person for sweets, so they never caught my attention even though my friends would see them in coffee shops and comment on how good they were. I was missing out. Madeleines are really really good. They have my favorite ingredient – butter – and lots of it. And they are perfectly sweet.
The recipe my sister and I used was modified from Ina Garten’s Barefoot in Paris cookbook. The madeleines in the book call for coconut flakes, and were actually called Coconut Madeleines, but my sister and I both decided it would be better to try them plain first. We added lemon zest rather than coconut to brighten the flavor.
Madeleines
Modified from Ina Garten’s Cocunut Madeleines.
INGREDIENTS
- 1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
- 3 extra-large eggs, at room temperature
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Zest of 1 lemon
DIRECTIONS
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans. This step is very important, don’t just use nonstick spray or you will tear the cookies.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in lemon zest.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool.
SOURCE: Food Network
Yum! Looks delicious
They look amazing! Did you let the batter rest in the fridge or did you bake straight away?
Thank you! We made the batter and baked them immediately.