Madeleinescooks Illustrated Food

MADELEINES(COOK'S ILLUSTRATED)

Steps:

• Heat oven to 375 degrees, middle rack.
• In a medium bowl, sift together the flours, salt. Set aside.
• Beat yolks with whole egg and vanilla in bowl of electric mixer, about 5 minutes on high speed if using hand mixer. Slowly add sugar beating until a ribbon drops from beaters, about 5 minutes with hand mixer. The batter should be very light and fluffy.
• Gradually fold in the dry ingredients using a spatula. Fold very gently and carefully. Then do the same with the melted butter.
• Spoon batter into molds. (Batter should come just flush with mold rim.) Don't bother smoothing the batter; you don't want to deflate it, and it will smooth out on its own in the oven. Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes.
• Spread out a clean dishcloth on your work surface. When the madeleines come out of the oven, turn them out right onto the dishcloth. You need to get them out of the pans while they're still very hot. Do not let them cool in the pans. The madeleines are delicate when warm, so they're easily broken, so be careful when moving them until they are cool. Cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.).

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:

• Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
• Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
• Butter and flour the madeleine molds.
• Preheat the oven to 400 degrees.
• Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.