viernes, 28 de agosto de 2009

Madeleines, and how good it's to have an assistant

This tiny finger food sponges, are perfect for any moment of the day. Dust them with icing sugar, and they are a wonderful pleisure for the palate. This recipe comes from here, a paradise for us who like to bake. I want to thank my little and adorable assistant (my nephew) for his invaluable help in the making of this photo shoot. I had to pay him with madeleines!


1/2 cup (113 grams) unsalted butter, melted
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs, at room temperature
2/3 cup (133 grams) granulated white sugar
1 teaspoon pure vanilla extract

Icing sugar to dust


In a small bowl place the flour, baking powder and salt and whisk until well blended. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume. Add the vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.

Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.) Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month. Dust with icing sugar.

Makes about 24 - 3 inch (8 cm) madeleines. You can freeze them.


Divide the dough in two, add the zest of a lemon and an orange to each one of them for a citrus and delicious flavour.

5 comentarios:

  1. With an assist like he , I bet the Madelaines tastes better, for sure. Looks delicious

  2. Lovely photos indeed... I've been wanting to make madeleines for a long time, I will try soon

  3. Beautiful pictures.
    The other day I make some of these madelaines but added some chopped plums.
    Excellent x

  4. I adore les madeleines!! Your pictures are amazing, so beautiful!

  5. Those madeleines are so pretty! A cute assistant ;-p!