I feel like I have been neglecting my girl friends lately. I have been baking lots of treats for my guy, but sadly not for them. Yesterday I decided to fix that by making them some Madeleines. I thought Madeleines were the perfect choice as they are dainty and lady-like and beautiful. I have made them before using this recipe from Epicurious. This time I made a few adjustments and they turned out wonderfully. They were very light and tasty. Apparently, Madeleines are meant to have a characteristic hump on one side...only a couple of mine got that but they all tasted divine!
Madeleines
Makes about 20
Ingredients:
2 large eggs
2/3 cup sugar
1 1/4tsp vanilla extract
Pinch of salt
1 cup of cake flour
10 Tbsp (1 1/4 sticks) unsalted butter, melted, cooled slightly, plus extra melted butter for greasing
1-1 1/2 tsp baking powder
Powdered sugar
Directions:
Using an electric mixer, beat eggs and 2/3 cup sugar in a large bowl. Beat for 10min until white and fluffy. Beat in vanilla and salt.
Add flour and beat until blended. Gradually add melted butter in a steady stream, beating until blended.
Refrigerate batter for 30mins. Preheat oven to 375*F. Generously gread a madeleine pan with melted butter and then flour the pan. Store in the refrigerator until ready to use.
Spoon a scant tablespoon of batter into each indentation in the pan. Do not overfill the indentations. Bake unti lpuffed and brown, about 8-10min. Cool for 5min before turning out of pan. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead but they really are best still lukewarm from the oven).
Dust Madeleines with powdered sugar
Madeleines
Makes about 20
Ingredients:
2 large eggs
2/3 cup sugar
1 1/4tsp vanilla extract
Pinch of salt
1 cup of cake flour
10 Tbsp (1 1/4 sticks) unsalted butter, melted, cooled slightly, plus extra melted butter for greasing
1-1 1/2 tsp baking powder
Powdered sugar
Directions:
Using an electric mixer, beat eggs and 2/3 cup sugar in a large bowl. Beat for 10min until white and fluffy. Beat in vanilla and salt.
Add flour and beat until blended. Gradually add melted butter in a steady stream, beating until blended.
Refrigerate batter for 30mins. Preheat oven to 375*F. Generously gread a madeleine pan with melted butter and then flour the pan. Store in the refrigerator until ready to use.
Spoon a scant tablespoon of batter into each indentation in the pan. Do not overfill the indentations. Bake unti lpuffed and brown, about 8-10min. Cool for 5min before turning out of pan. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead but they really are best still lukewarm from the oven).
Dust Madeleines with powdered sugar
4 comments:
I often think about madelines but am put off by the special tin, my cupboards are full of tins I only use once in a while! Yours look lovely though, well worth another tin!!
That was my intial reluctance too. But I have made these a few times,and they are so yummy that the tin has earned its keep :-)
Dainty and lady like...hmmmm. I'm not sure we did them justice stuffing them in our faces as we swayed through shoreditch! Absolutely gorgeous though. Thank you honey. xx
Hm....although I implied in my post that you 3 are dainty and lady-like, I chose my words very carefully and only really caimed that the Madeleines were dainty....besides, who wants dainty and lady-like friends?!?!
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