MADELEINES II
The greatest afternoon tea cookie. You can sprinkle the top with confectioners' sugar or dip the tips in chocolate.
Provided by Jenn Hall
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour twenty-four 3-inch Madeleine molds.
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
- Sift together the flour and baking powder. Sift one-fourth of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until the edges are golden and the top s spring back. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool. Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 16.1 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 76.6 mg, Sugar 9.9 g
CLASSIC FRENCH MADELEINES
These Classic French Madeleines are light, fluffy, and so good with a cup of tea!
Provided by Ashley Manila
Categories Dessert
Time 4h32m
Number Of Ingredients 9
Steps:
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the speed to medium-high and continue whipping the mixture until it's very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a silicon spatula, fold in the flour mixture in three additions, stirring just until combined. Fold in the butter mixture.
- Cover the bowl and refrigerate for at least 4 hours, and up to 2 days.
- 30 minutes before you're ready to bake, preheat the oven to 375 degrees (F). Generously brush the molds of your madeleine pan with butter, then lightly dust with flour.
- Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold. You don't need to spread the batter.
- Bake for 12 minutes, or until the "bellies" have risen and they're golden brown.
- Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently loosen them from the molds. If they stick, carefully run a small knife around the edge of the cakes until they release.
- Dust with confectioners' sugar and serve warm, with coffee or tea.
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
MADELEINE MUFFINS
French Madeleines pronounce {Ma -Dew- Lane} muffins are almost like the real French cakes but made in a Muffin pan. So they do not have their original shell-like shape but at least we can bake them without buying fancy pan.
Provided by sweetashoneyconz
Categories Dessert
Time 40m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl whisk the eggs and sugar together at high speed and until you obtain a fluffy white mixture. It took around 2 minutes with my electric whisk. A ribbon should form in the bowl when the beaters are lifted.
- In a different bowl mix the flour, baking powder and salt.
- Sift the flour mixture onto the egg mixture and blend well after each addition. Add the flour mixture in 3 times.
- Add the orange zest, orange flower water and the melted butter.
- Keep stirring with a wooden spoon until well incorporated.
- Keep in the fridge for 20 minutes.
- Pre heat an oven at 200C.
- Pour the Madeleine dough into a piping bag.
- Buttered the muffin tray.
- Pip the dough into a mini muffins tray.
- Cook for 10 minutes or until the cakes are lightly golden not brown if you want then soft as the in the original recipe.
- Use the tip of knife to loosen the cakes from the pan.
- Dunked into coffee or tea or eat as is.
Nutrition Facts : Calories 52.2, Fat 2.1, SaturatedFat 1.2, Cholesterol 20, Sodium 25.9, Carbohydrate 7.3, Fiber 0.1, Sugar 3.7, Protein 1
MAGDALENAS: SPANISH MUFFINS
Magdalenas or Spanish muffins are delicious lemon cakes perfect for pairing with a morning cup of coffee. The authentic magdalenas recipe is simple enough that even children can make these tasty treats on their own.
Provided by Irina
Categories Small cakes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- sift all-purpose flour with baking powder and salt into a mixing bowl. In a separate large bowl, place eggs and sugar and beat with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add dry ingredients to the preparation, mixing at a low speed just to combine. Cover batter with plastic in contact (the film has to touch the batter) and refrigerate for one hour or overnight if desired.
- Preheat the oven to 480 degrees F/250 degrees C. Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Bring the muffin tin to the middle rack of the oven and immediately lower the temperature to 420 degrees F/210 degrees C. Bake muffins for 12 to 15 minutes until golden brown.
- Check with a toothpick to make sure the cakes are done. Cool them in the pan for no longer than 5 minutes and transfer them to a wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 254 calories, Sugar 15 g, Sodium 29 mg, Fat 15.2 g, SaturatedFat 2.4 g, Carbohydrate 28.5 g, Fiber 0.5 g, Protein 3.3 g, Cholesterol 39 mg
FRENCH TART'S CLASSIC MADELEINES: MADELINES: LITTLE FLUTED CAKES
These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you!
Provided by French Tart
Categories Drop Cookies
Time 27m
Yield 24 Madeleines, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C /375°F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.).
- In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny. It can take up to 10 to 15 minutes to achieve the right consistency - this is the key to successful Madeleines, so don't take short cuts with this stage!
- Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold together. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.
Nutrition Facts : Calories 165.2, Fat 9.3, SaturatedFat 5.6, Cholesterol 53.3, Sodium 93.8, Carbohydrate 18.5, Fiber 0.3, Sugar 10.3, Protein 2.2
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