...and not only did I nail the recipe, but they tasted a million times better than I thought they would! My husband described the cookies as "heavenly". Whoa.
|Madeleine French cookie recipe|
Have you ever had a Madeleine cookie? They are not the typical cookie in the American sense... they are more cake like. They are very delicate. I had never had one fresh out of the oven. Straight out of the heaven they are SUPER GOOD. They have a crunch on the bottom, super soft and airy in the middle, then the little bump on the top is a tiny bit gooey like lemon curd.
|the crunchy backside of the madeleine!|
The recipe I used is from Laduree's Sucre book.
Madeleines Recipe - Laduree: The Sweet Recipes . PRINTABLE VERSION HERE
- 2 lemons, unwaxed (Meyer tastes best)
- 3/4 c + 1 tbsp (160g) granulated sugar
- 1 1/3 cups + 1 tbsp cake flour (175g cake flour)
- 2 tsp (10g) baking powder
- 12 1/2 tbsp (180g) unsalted butter
- 1 tbsp butter for the moulds
- 4 eggs
- 1 2/3 tbsp (35g) honey
- Madeleine Pan, this one is good: Madeleine Pan
1. Using a grater, remove the zest from the lemons. Then mix the zest with the sugar.
2. In another bowl, sift together the flour and baking powder.
3. In a small saucepan, melt the butter over low heat.
4. In another bowl, place the eggs, sugar/lemon mixture, and honey. Whip together until pale and frothy. Then fold in the flour and baking powder mixture. Add the melted butter and combine.
5. Refrigerate batter for a minimum of 12 hours in a closed container. NOTE: I did a batch at refrigeration of 4 hours and refrigeration of 12 hours and I could NOT tell the difference in taste. As long as the batter is cold at 4 hours, you can use it. The key is cold!
6. Melt the tbsp of butter and butter the moulds with a pastry brush. Then refrigerate for 15 minutes until the butter is hardened and the pan is cold.
7. Preheat oven to 390 degrees. Fill moulds 3/4 to the top with batter. Cook madeleines 8-10 minutes. Remove when golden and allow to cool slightly before removing from the moulds.
-The key is to have the batter and pan COLD. The rapid change in temperature in the oven helps create the poofy shape of these cookies!
-Serve when lukewarm. They taste like heaven at this temperature!
-Store in airtight container.
|perfect little bump!|
Cooling on the rack, the smell of lemon in the air! Little bites of heaven waiting for you!
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Written at http://peoniesandorangeblossoms.blogspot.com
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