Gourmet Madeleine Cookies Food

MADELEINE COOKIES

Steps:

• Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
• Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
• Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.

CLASSIC FRENCH MADELEINES

Steps:

• Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
• Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
• 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
• Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
• Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
• Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
• Dust with confectioners' sugar and serve warm, with coffee or tea.

MADELEINE COOKIES

Steps:

• Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
• Pour the eggs into the mixture, and mix them together.
• Add milk, and mix until blended.
• Mix in flour, baking powder and vanilla sugar.
• Add the softened butter, and mix until blended.
• Cover the bowl and put it in the fridge for about an hour. (Personally, I don't think this step is necessary.)
• You'd better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
• Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
• Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
• You can slightly butter and flour the pan again for the next batch.
• Dust the cookies with icing sugar before serving.

GOURMET MADELEINE COOKIES

Steps:

• Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
• Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
• Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
• Dust cookies with powdered sugar.

MADELEINES

Steps:

• Mix the egg and sugar in a bowl, stirring well with a whisk.
• Begin melting the butter, preferably in a small pan for about a minute and a half.
• Add flour and baking powder to the bowl from step 1 and mix them together.
• Add melted butter to the bowl (You'll use some in step 4, so save some) and mix.
• Let the mixture sit for 10 to 20 minutes and the dough will thicken, it will then be easier to pour into the madeleine mold.
• Take a brush and put some butter on the madeleine mold and put a little bit of flour in it. This will make it easier to take the cookie out of the mold.
• Pour the dough into the mold.
• Bake for about 20 minutes in an oven preheated at 170 degrees (approx. 340˚F).
• Take them out of the mold and let them cool.
• Enjoy!

MADELEINES

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
• Sift together flour and baking powder into a large bowl, then whisk in zest.
• Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
• Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
• Turn out madeleines onto a rack and serve slightly warm.

MADELEINE COOKIES

Steps:

• Preheat oven to 375F.
• Beat together eggs and gradually add sugar.
• Mix in vanilla. lemon juice, and salt.
• Fold in flour and mix just until blended. Don't beat. Folding keeps them fluffy.
• Pour in melted butter slowly while mixing.
• Spoon batter into Madeleine pan until they are 3/4 the way filled.
• Bake for 10-15 minutes or until lightly browned on top.
• Put cookies on a cooling rack and sprinkle powdered sugar over the top.
• Repeat.

GOURMET MADELEINE COOKIES

Steps:

• Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
• Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
• Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
• Dust cookies with powdered sugar.