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Tuesday, September 24, 2013

Madeleines

I am not sure when I had my first Madeleine [spelling varies] Cookie, but I think a good guess would be at one of the Nordstrom cafés [just outside the mall side entrance] while shopping. Probably, Pentagon City.

There is something about shopping, a cup of coffee and a cookie that I really like and Nordstrom's cafés were situated perfectly for me to sit and watch other shoppers come and go--- while I enjoyed my treat.

When my niece used to come over in the late 90s-- Madeleine Cookies were something we made. I found several recipes online and purchased a baking tin -- so that we could enjoy them at our tea party. The recipe we used:

French Butter Cakes (Madeleines)

Ingredients:

  • 2 eggs
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup white sugar
  • ½ cup all purpose flour
  • finely grated zest of one small lemon
  • ¼ cup butter
  • powered sugar for dusting

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Apply favorite non-stick baking spray to Madeleine molds.
  2. Melt butter and let cool to room temperature.
  3. In mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick, pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture ⅓ at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds. Batter will rise so do not fill all the way.
  7. Bake 12 to 14 minutes, or until cakes are golden and the tops spring back when gently pressed with your finger tip.
  8. Madeleines are best eaten the day they are baked. Leftovers are wonderful when dunked into coffee or tea.

I found this recipe on recipe.com years ago-- however not sure if it is still available.


Let me know if you find the recipe-- I will provide the link. Preservative? Add a little baking soda to the flour before incorporating with the egg mixture or microwave for 10 seconds just before eating the second day.

I am told this recipe, my cheesecake, simple icing, and the egg white buttercream icing are all recipes the pros use. I owe thanks to the Food Network, recipe.com and Southern Living.

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