Sunday, July 26, 2009
These Madeleines look cute, don’t they? I must agree with the author of the cookbook. By allowing the batter to rest in the refrigerator for 2 days in advance, it does help to form the hump that is characteristic of Madeleines. I baked these using a silicone Madeleines pan. Silicone pans are great for baking as it does not need to be greased. The Madeleines comes out easily from the pan.
Recipe adapted from Baking From my home to yours by Dorie Greenspan
2/3 Cup All-Purpose Flour
3/4 tsp Baking Powder
Pinch of salt
1/2 Cup Sugar
Grated zest of 1 Lemon
2 Large Eggs, at room temperature
2 tsp Pure Vanilla Extract
3/4 Stick (6 Tbsp) Unsalted Butter, melted and cooled
Confectioners' sugar, for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
Getting ready to bake: Center a rack in the oven and preheat the oven to 400˚F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter in the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners' sugar.