Recipe: Madeleines

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I promised the recipe for the delicious Madeleines I made for breakfast Sunday morning. Here you are, courtesy of The New French Baker by Sheila Linderman (Willam Morrow, 1998).

I decided they could use a little bit more lemon zest than the recipe calls for, too.

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The recipe, after the jump.

First, set 2 sticks of butter in a pot over low heat to melt. (Sorry. No photo). Zest one lemon:

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Allow the butter to cool while you sift together 1 1/2 cups of flour and 1 teaspoon baking powder:

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(OK, I didn’t sift. So sue me.)

Remove 2 tablespoons of butter from the pot and put it in a small bowl. Brush the butter into your molds:

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Then beat together 5 eggs and 3/4 cups sugar.

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While the mixer is going on low, add the flour in a steady stream:

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Stir in the butter and the lemon zest.

Use a spoon to fill the molds about 7/8s full.

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These are a little too full:

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Bake for 8 to 10 minutes until they’re springy and golden brown. Turn out to cool:

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Madeleine

1 1/2 cups (8 ounces) unbleached all-purpose flour
1 teaspoon baking powder
8 ounces (2 sticks) butter, melted and cooled, divided use
5 large eggs
3/4 cup ( 5 1/2 ounces) sugar
Finely grated zest of 1 lemon

1. Sift the flour with the baking powder onto a sheet of wax paper and set aside. (I used a bowl.)

2. Preheat the oven to 425 degrees. Use 2 tablespoons of the melted butter to thoroughly grase the shell molds. Be sure to brush in all the groves.

3. Combine the eggs and the sugar in the bowl of a stand mixer (or use a whisk or a hand mixer). Whisk until the mixtures is light and frothy and the sugar is dissolved.

4. Still whisking, add the dry ingredients in a steady stream. Once smooth, stir in the remaining butter and the lemon zest. At this point, the batter can be refrigerated for up to 3 days or frozen tor up to 1 month. Thaw in the refrigerator overnight.

5. Drop the batter by large spoonfuls into the molds. Fill the shells about 7/8ths full. They will rise a lot.

6. Bake for 8 to 10 minutes, or until the Madeleines have peaked, spring back when lightly touched and are lightly browned. Do not overbake or they will dry out. Immediately invert onto a clean towel or cooling rack. If they stick, loosen them with a small, sharp knife. Madeleines may be stored in an overnight container with wax paper between the layers for up to 3 days at room temperature.

Variation: Chocolate Orange Madeleines

Substitute 1/4 cup of unsweetened cocoa powder for 1/4 cup of the flour and the finely grated zest of 1 orange for the lemon zest. Sift the cocoa together with the flour and baking powder. Proceed as directed.

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About Author

Liz Johnson is the food editor of The Journal News and LoHud.com, for which she's won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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