Tuesday, May 20, 2008

Tuesdays With Dorie: Traditional Madeleines

traditional madeleines with tea in background

[recipe here]

I first discovered Madeleines during an impulse buy at Starbucks. The spongy cakes were very cute, and they went perfectly with my caramel macchiato. I know, not exactly an authentic Proustian experience, but I'd never actually seen them anywhere else. That's why I was intrigued when Tara from Smells Like Home chose Traditional Madeleines for this week's Tuesdays with Dorie recipe. Thanks to the lovely Laurie, we could have picked an alternate recipe, but I had my heart set on the Madeleines.

inside of madeleine

I knew A. would roll his eyes in exasperation about another new pan, so I tried to keep it a secret. Unfortunately, he found out, and there was much eye-rolling involved... luckily, he thought they were pretty good (but still not worth the pantry space... oh well!)

madeleine pans

I thought the recipe was fairly quick and easy. I took the suggestion from here and browned and strained my butter first, which I thought gave the cookies a lovely flavor. I was actually shocked that they baked up well, considering how weird my batter was. After I added in the butter, it never fully came together, so there was sort of a runny layer of batter underneath. When I baked them, though, they all came out nice and puffy.

baked madeleines in the pan

I made the recipe twice, the first time intending to give them to my aunt, since she loves the Starbucks variety. I made the batter ahead of time and baked them a day later. I was rushing to get out the door, so I didn't have time to photograph the finished product, but they were very puffy and well done. The only pan they had at BB&B was dark colored, and I forgot to reduce the oven temperature, so they came out much browner on the fluted side. In any case, my aunt said that she loved them!

Since I obviously had to get a photo of the end result, I made another batch last night. This time, the batter only got a few hours of rest instead of overnight, but they came out pretty much the same (a bit better, since I adjusted the temperature and cooking time). A lot of other TWD-ers said that they had problems getting the "hump" on the back... mine certainly puffed, but there wasn't really the characteristic hump... quite possibly, I overfilled the molds.


--recipe--
94 g all-purpose flour
¾ teaspoon baking powder
Pinch of salt
99 g sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) 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.)

making the madeleine batter
Making the batter: sugar and lemon zest, beating the egg whites, folding in the flour, finished batter

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F Note: I baked at 375 degrees 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.

batter after chilling
Batter after its 3-hour nap

Spoon the batter into 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.

prepped pans

Bake large madeleines for 11 to 13 minutes Note: mine were done after 10 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.


Kind of a weird video because I didn't keep the camera in the same place, but I hope you like it!

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.

makes 12 large or 36 mini cookies

serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.

storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they'll keep for up to 2 months.
--end of recipe--

madeline with bite out of it

As always, check out the TWD blogroll for everyone else's entries!

44 comments:

Peabody said...

They look great.

Carmella said...

Great job!

Bumblebutton said...

Your photos are terrific! And your madeleines are perfect. Nice!

Marianna said...

I like your story about madeleines and Starbucks, a bit odd isnt it hehe ! Love your photos, especially the one zoomed into the bitten madeleine- amazing! Have been following your blog for a while now- everytime I pass by there is always something scrumptious going on!!

Engineer Baker said...

Great job!

Bridget said...

I thought the batter was a little weird too. I had trouble getting the butter incorporated.

likesprinkles said...

Yum! They look delicious.

chelley325 said...

Great job with the madeleines, and absolutely beautiful pictures!

CB said...

All your photos are so fabulous and that video was great! So glad you liked the recipe. :)
Clara @ I♥food4thought

ostwestwind said...

You got it! Great pics

Ulrike from K├╝chenlatein

Danielle said...

Cute job on the video, it really shows what you need to look for to make sure they're done.

Amy said...

Mmmm, they look great! Well done!

kim said...

thanks, everyone! :) marianna, i have been following your blog too, and i *loved* the limoncello tiramisu idea... my friend makes his own limoncello so i'll have to try it with that!

Melissa said...

Sorry they weren't worth the pantry space...but it's always fun to buy a new pan!

lemontartlet said...

Your pics look so good! The video was really cute, and I loved the colour. Nice job!

Marie said...

I think your madeleines are beautiful. Excellent pictures as always!

noskos said...

Great looking madeleines!!

Sharon said...

These look great!

mimi said...

your madeleines look so superb and fluffy and light!

Lori said...

hey you got the oh so coveted hump! Great job.

Dianne said...

The inside texture photo is gorgeous! Your Madelines look great too!

Christine said...

They look great! I love your photos they are beautiful!

StickyGooeyCreamyChewy said...

Beautiful! Your madeleines look just great!

Cheryl said...

Beautiful, beautiful pictures!

Garrett said...

I wish my cakes were as photogenic as yours ;-) My batter also felt a little weird, slightly separated, before pouring them into the pan and letting it sit for a few hours, but everything seems to have worked out for both of us. Congratulations on the bumps!

BAKE-EN said...

I was secretly hoping you would make some sort of fabulous Madeline inspired martini :) Great pictures as always!

Jacque said...

Seems like Starbucks is the only place anyone has had them, from what I'm reading. I haven't even tried those, lol.

Nice pics and I love the video too.

Heather said...

Great job! Love your photos!

Donna said...

I don't know, they look humpy to me! Very beautiful too I might add!

Linda said...

As always, your photos are gorgeous and your madeleines turned out beautifully!

Aardvark Cakes said...

Gorgeous shots! Hx

Patricia Scarpin said...

Wow, your photos are really amazing! And the madeleines look beautiful and delicious.

Gretchen Noelle said...

Glad they were enjoyed by all!

Shari said...

You are dedicated to make this batter more than once! However, I think I may make another batch very soon since I loved them! Your pictures are gorgeous, as always.

bakersbakery said...

What? I totally see a "hump" there!

Katrina said...

I love the idea of browning the butter fist, it sounds like it must have added a whole other element to the flavor.
They look great!

The Food Librarian said...

Beautiful photos and everything looks tasty! You surely got the hump!

kim said...

thanks everyone for your comments!
bake-en, lol... i think it would be good to spike the tea with some rum and dip them in ;)
re: the bumps, i guess i thought mine were more "dome"-like than humped, but i'm glad to be wrong! :)

Jaime said...

great job! love the photos, they are beautiful

Mevrouw Cupcake said...

Looking good, as per usual! I personally think madeleines should have a little color, so yours look just right!

rainbowbrown said...

Great job. What a cool video. How I envy those with windows into their oven...sigh.

Jayne said...

Those look beautiful!

The Kitchen Vixen said...

they look so fluffy and delicious. great job;)

LyB said...

They look beautiful! And really, how much space does a tiny madeleine mold take up anyways? ;)

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