ORANGE-CARDAMOM MADELEINES
These shell-shaped, cakey cookies are a French treat traditionally served with tea. The buttery madeleines are spiced with ground cardamomand coated with a sweet citrus icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat, and stir in honey and vanilla. Let cool 10 minutes.
- Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
- Preheat oven to 325, with rack in center. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plasticwrap, and refrigerate 30 minutes.
- Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wirerack; let cool slightly. Unmold cookies onto rack, and let cool completely.
- Make the orange glaze: Stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container up to 3 days.
HONEY-ALMOND MADELEINES
Provided by Giada De Laurentiis
Time 38m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
- Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.
HONEY AND ORANGE MADELEINES
Recipe from Australian Better Homes and Gardens magazine. I recently made French Tart's Madeleines and totally enjoyed them. I haven't tried this recipe yet.....but posting for safe keeping. I made FT's gluten-free and they were wonderful. I'm hoping to try this recipe soon. You will need a madeleine mould or two for this recipe The article stated that madeleines are traditional French cakes that are cooked in shell-shaped moulds. They were named after a French pastrycook, Madeleine Paulmier, in the 19th cetury. They quickly became popular and are still regularly served as morning or afternoon tea in France. Moulds should be greased and then dusted with either with a fine layer of sugar or flour
Provided by Jubes
Categories Dessert
Time 35m
Yield 24 madeleines/shell-shaped cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar.
- Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm.
- Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes).
- Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined.
- Add the cooled butter mixture and the rinds. Stir gently until well combined.
- Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture.
- Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger.
- Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'.
- Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine.
- Serve whilst still warm and dust with icing sugar. for up to 5 minutes.
- Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.
HONEY-ORANGE MADELEINES
Categories Cookies Mixer Egg Dessert Bake Kid-Friendly Orange Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Brush madeleine mold with melted butter; dust with flour. Combine eggs, honey, 1/4 cup sugar and grated orange peel in bowl of electric mixer. Set over saucepan of simmering water (do not let bowl touch water); stir just until lukewarm, about 2 minutes. Remove from over water and beat with electric mixer until pale yellow and tripled in volume, about 12 minutes. Add orange flower water and vanilla extract. On low speed, gradually mix in flour, scraping bowl occasionally. Transfer 1/3 of batter to medium bowl. Gradually fold 3/4 cup melted butter into batter in medium bowl (do not fold in water at bottom of butter). Gently fold mixture into remaining batter (batter will thicken slightly).
- Spoon batter into madeleine mold, filling almost to top. Bake until cookies are springy to touch, turning pan half-way through cooking, about 10 minutes. Invert pan onto rack. Gently pry out cookies with knife tip. Sprinkle cookies with sugar. Wipe out molds, brush with melted butter, dust with flour and repeat with remaining batter. Cool completely on rack. (Can be prepared 1 day ahead. Store in airtight container at room temperature.)
ORANGE MADELEINES (WILLIAMS SONOMA)
These are buttery spongey little cookie cakes. They are best served slightly warm. You need a special shell-shaped pan that is generously buttered and floured to prevent the delicate cookies from sticking to the pan. This recipe makes 12 but can be easily doubled. My 2 friends finished 10 of these cookies in no time flat and came looking for more. I didn't tell them that I had saved 2 for myself!
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven, preheat to 375°F Using a pastry brush, heavily brush room-temperature butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour.
- By Mixer: In a large bowl, combine the eggs, granuated sugar, and salt. Beat on medium-high speed until pale, thick, and fluffy, about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
- Using a rubber spatula, gently fold in the orange zest and half of the melted butter just until blended. Fold in the remaining butter.
- Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when lightly touched. 8 - 12 minutes.
- Remove the pan from the oven and invert it over a wire rack, then rap it on the rack to release the madeleines. If any stick, use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
- Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioner's sugar and serve. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250F (120c) oven until warm, then dust with the confectioners' sugar.
ORANGE MADELEINES
This is a classic French butter cookie, lightly flavored with orange. Dust the tops with powdered sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 36
Number Of Ingredients 8
Steps:
- Butter and flour madeleine molds thoroughly. Set aside. Preheat oven to 350 degrees.
- Melt butter and let cool.
- Beat together eggs, salt, and sugar until very light and fluffy. Beat in vanilla and orange-flower water. Fold in flour, then the melted butter and orange zest.
- Pour batter into molds almost to the top. Bake for 10 minutes, or until cakes are firm in the center. Let cool for 1 minute in molds, then turn out onto racks.
ORANGE-BLOSSOM-HONEY MADELEINES
Recipe from Bon Appetit, 2011 - these little citrus-scented cakes cook in just 10 minutes. Prep time does not include chill time. Posted for ZWT - 8 - France.
Provided by DailyInspiration
Categories < 30 Mins
Time 25m
Yield 16 madeleines
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat eggs and sugar in a large bowl until pale yellow and thick, about 4 minutes. Beat in honey, vanilla, and orange zest. Gently fold in dry ingredients. Add 5 tablespoons melted butter; gently fold into batter. Press plastic wrap directly onto surface of batter; chill for at least 3 hours (can be made 1 day ahead - keep chilled).
- Position a rack in center of oven; preheat to 400 degrees F. Lightly brush madeleine molds in butter. Place pan on a baking sheet. Drop 1 scant tablespoons batter into each mold. Bake until golden and a tester inserted into center comes out clean, about 10 minutes.
- Remove pan from oven, invert and quickly know madeleines out of pan. Serve warm.
Nutrition Facts : Calories 87.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 32.8, Sodium 34.6, Carbohydrate 11, Fiber 0.2, Sugar 6.4, Protein 1.4
HONEY & VANILLA MADELEINES
Serve alongside an overflowing bowl of summer berries and you'll have the perfect summer pud
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert
Time 35m
Yield Makes 15
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.
- Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
- Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
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HONEY AND ORANGE MADELEINES - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (18)Total Time 29 minsCategory DessertCalories 131 per serving
- Preheat the oven to 350°F. Grease a madeleine pan with a couple tablespoons of melted butter. Prepare the molds by sprinkling some flour in the pan; shake the pans from side to side and dump excess flour (preparing the pan like this will prevent the madeleines from sticking).
- To a large bowl, or the bowl of a stand mixer, add the eggs. Beat on medium speed until the eggs are a lighter yellow and foamy - about 3 minutes.
- Add the granulated sugar, honey, allspice, orange zest, and vanilla extract. Note: You might need to warm the honey for 10 to 15 seconds in the microwave to make it pourable. Beat the mixture on medium speed until everything is combined.
- Gradually, on low speed, add in the all-purporse flour until its incorporated. While the speed is still on low, pour in the melted butter. Mix just until the butter has been blended into the batter.
SAFFRON, ORANGE, AND HONEY MADELEINES …
From bonappetit.com
Servings 22Estimated Reading Time 3 mins
- Cook 6 Tbsp. plus 1 tsp. butter, 2 tsp. honey, and saffron threads (if using) in a small saucepan over low heat until butter is melted. Let cool to room temperature.
- Scrape vanilla seeds into a food processor; discard pod. Add eggs, sugar, and orange zest and process until smooth and combined. Sift baking powder, salt, and ½ cup plus 1 tablespoon plus 1½ teaspoons flour into a small bowl, then add to egg mixture. Pulse a few times just to combine. Add honey mixture. Process once more, then pour batter into a small bowl. Cover with plastic wrap and chill 1 hour.
- Preheat oven to 400°. If using metal madeleine pans, brush molds with melted butter and dust liberally with flour. Silicone pans should not need any greasing or flouring, but you can lightly brush with a little melted butter, if you like. Tap to ensure molds are dusted, shaking off excess flour.
- Spoon a heaping teaspoon of batter into each mold; it should rise two-thirds of the way up the sides of the molds. If you only have 1 madeleine pan, chill remaining batter (you'll need to wash and dry pan before greasing and flouring again).
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