I have been wanting to attempt to make madeleines for a while. When I received my Laduree Sucre book for my birthday last year, I decided to tackle them sooner rather than later, but never bought a pan for them. For Christmas this year I received TWO pans (yippee!) so I went ahead and made them.
…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!|
I had only ever had them pre-made, ya know, from Starbucks in the package or Costco. I never had one super fresh. The French have been keeping this secret from us… you must eat these super fresh!! That’s when they taste like heaven. Otherwise they are just… pretty good!
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!|
They made the perfect little bump and are golden in color.
Cooling on the rack, the smell of lemon in the air! Little bites of heaven waiting for you!
Written at http://peoniesandorangeblossoms.blogspot.com
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