The recipe for this week is a great choice as I love madeleines and most importantly, I've finally get to use the madeleine pan that I bought many months ago!
I had so much fun baking madeleines that I made the lavender and honey version right after the first batch, it is a recipe that can be found under "Playing Around" section of Earl Grey Madeleines in page 169.
Don't forget to check out the entries from the other participants here!
Traditional Madeleines
(Adapted from Dorie Greenspan's Baking: From My Home to Yours)
Ingredients:
2/3 cup plain flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Method:
1) Whisk together the flour, baking powder and salt.
2) In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
3) Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla.
4) With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. 5) Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
6) GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F.
7) Grease 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. (Omit the flour if you are using a nonstick pan)
8) Place the pan(s) on a baking sheet. Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that.
8) Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched.
9) Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. 10) Transfer the cookies to a rack to cool to just warm or to room temperature
11) Just before serving, dust the madeleines with confectioners’ sugar.
Makes 12 large or 36 mini cookies
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35 Comments:
Oh, I want your madeleine pan, I love that shape!
Lavender and honey - just the combo I wanted to make!
beautiful madeleine, Piggy! I tried both versions, but like the traditional one better. The one with lavender and honey turned out a bit dry for some reasons. Which one do you like better?
I am a traditional person, but the lavender version sounds great!
Ulrike from Küchenlatein
Great looking madeleines!!
Lavender and honey sounds wonderful!
They're very elegant!
so cute! They look great!
what pretty madeleines, they really look like shells!
Your Madelines are gorgeous and I love the shape!
Love the shells. Beautiful.
Clara @ I♥food4thought
I really love the shell shape of yours! Beautiful!
The lavender version sounds wonderful! Your madeleines came out perfect the shape is beautiful. What kind of pan did you use metal or silicone?
Those madeleines look fabulous! So perfect :)
ohhh, they look pretty! i love the plump shape from your pan!
Oh wow, that's a different shape than what I've seen before. Definitely unique. It seems the smaller the madeleines get, the cutter they are :-)
I love the shape! They look like real sea shells! I bet the lavender was delicious. Mmm.
Beautiful madeleines. I haven't had madeleines before, just wonder how's the texture like?
aiyo, I just bought some from Delifrance this morning! Now yours definitely look more attractive than theirs.
Hi all,
Thanks for your kind comments! Seems like a lot of ppl like my madeleine pan. :-P
Hi Mandy,
My lavender & honey madeleines turned out fine, and I quite like it because of the floral scent, as compared to the traditional version.. :-)
Hi Christine,
I'm using a metal pan, it just needs a thin layer of greasing, and dusting of flour is not required at all. After baking, the madeleines came off easily.
Hi Eugenia,
To me, madeleines are quite similar to our version of "ji dan gao", just that it's more buttery and moist. Delifrance sells very nice madeleines, you can give it a try. :-)
Hi Edith,
No lah, Delifrance madeleines taste better... I'd still buy from them even though I can make my own, heehee..;-)
Wonderful job! Always love your pictures!
I have a scallop pan , too, and love baking with it! Your madeleines are lovely!
Wow. Another awesome food.
Everytime visit here also discover new thing =)
They sound delish! I've never tried lavender, but it sounds good.
Oh my goodness. What fabulous-looking madeleines! How did the variations turn out? Were they delicious?
Gorgeous! And lavender and honey – a must-try.
lovely madeleines! love how the shape of yours is so unique and different from everyone elses
How pretty! And your photos are beautiful!
Your madeleline tin make adorable cakes! Lovely!
what a pretty madeline! great job;)
hey! thx for dropping by my blog. and WOW! where did you get your pan from? they look like real sea shells! very nice...
Your madeleines are very beautiful, lovely shape.
So sorry I missed these before! Beautiful job! I am loving your blog. I have been trying to find a madeleine pan like this - can you tell me where you found yours? Thanks!
hi, may i know the recipe of the honey and lavender? I would really love to bake this; it sounds lovely. Thanks very much! (:
Ned: heyoh! I sent you an email already! do check it out.
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