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Thread: Madeleines

  1. #1
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    Default Madeleines

    Notes: Method: Spongecake

    Type: Dry Petit Four
    4 ounces Unsalted butter
    2 Eggs
    3 ounces Granulated sugar
    1 teaspoon Lemon zest, grated fine
    1/4 teaspoon Lemon juice
    1/4 teaspoon Vanilla extract
    1/8 teaspoon Baking powder
    3 ounces Cake flour, sifted
    Yield: 12 Cookies
    1. Melt the butter over medium heat; continue cooking until the milk solids turn a golden-brown color. Set aside to cool.

    2. Whisk the eggs and sugar over a bain marie until warm (98F/38C). Remove from the heat and whisk in the lemon zest, lemon juice and vanilla extract.

    3. Sift the baking powder and flour together; stir into the egg mixture. Stir in the melted butter. Cover the bowl and allow the batter to rest for 1 hour at room temperature.

    4. Butter and flour the madeleine shells. Spoon or pipe the batter into the shells, filling each three-fourths full.

    5. Bake at 450F (230C) until the cookies rise in the center and are very light brown on the bottom and edges, approximately 3 to 4 minutes for 1 1/2-inch (3.7-centimeter) madeleines and 10 to 12 minutes for 3-inch (7.5-centimeter) madeleines. They should spring back when touched lightly in the center. Remove the madeleines from the oven, invert the pan over a wire cooling rack, and tap lightly to release the cookies from the pan.

    Yield: 12 Cookies
    Last edited by Cookie; February 13th, 2008 at 01:16 AM.

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