Gourmet Madeleine Cookies Food

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.

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.

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.

MADELEINES

Steps:

• Set oven racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with some melted butter.
• Sift together flour, baking powder, and salt.
• Beat eggs in a large bowl with an electric mixer at high speed until light and foamy, about 30 seconds with a standing mixer or 1 minute with a handheld, then beat in vanilla. Gradually add granulated sugar, beating constantly at high speed, and continue to beat until mixture is tripled in volume, about 3 minutes with standing mixer or 5 minutes with handheld.
• Sift flour mixture in 3 or 4 batches over egg, folding in each batch until just combined. Then fold in zest and 3/4 cup melted butter.
• Spoon a rounded tablespoon of batter into each mold (they will be about two-thirds full) and bake in upper and lower thirds of oven (2 pans will fit on 1 rack), switching position of pans halfway through baking, until golden around edges and a tester inserted in centers comes out clean, 10 to 12 minutes total.
• Invert madeleines onto a rack and dust scalloped sides with confectioners sugar.

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.

HEALTHY BUT SUPERIOR MADELEINE COOKIES

Steps:

• Preheat oven to 375°F . If you are using a non stick coated pan, no need to grease it.
• Using electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add the rest of the ingredients, beating just until blended.
• Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-14 minutes. Cool 5 minutes. Gently remove from pan. .

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.