Recipe: 4 Madeleine Cookie Recipes

Hi Judy,

Here are four recipes and you'll find 11 more listed on our Cookies page:

/cookies.html

and even more if you search TKL (full site search)

I'd love to see any variations others have to share.

Happy Baking,

Betsy

From: Sam Waring
Newgroups: rec.food.recipes
Date: Fri, 22 Dec 1995

Title: CHOCOLATE MADELEINES
Categories: chocolate, cookies, French
Yield: 30 cookies

4 oz Chocolate, semi-sweet; coarsely chopped
3/4 c Butter, unsalted; melted cooled
1 1/4 c Flour, cake, sifted
1/2 ts Baking powder
1/4 ts Salt
3 Egg; room temp
1 ts Vanilla
2/3 c Sugar

Preheat oven to 350 deg. Butter 30 madeleine molds. Melt chocolate in top of double boiler set over hot water. Stir in butter. Mix together flour, baking powder and salt. Beat eggs in large bowl of electric mixer until light and lemon colored; add vanilla. Gradually add sugar, beating constantly at high speed 5 minutes. Reduce speed to medium and beat until mixture has quadrupled in volume, about 5 minutes. Gently fold in flour mixture, then chocolate. Place 1 tablespoon batter in center of each mold. Bake exactly 12 minutes. (Madeleines should be moist and fudgy in center.) Cool on rack. Dust with powdered sugar before serving. (Can be prepared 1 day ahead. Store in airtight container.)


From: Susan Moyers Porter
Newsgroups: rec.food.recipes
Date: 15 Dec 1995Susan Moyers Porter)container.)


Orange Madeleines

Makes 12 standard madeleines.

3/4 cup unsalted butter
2 eggs
1/3 cup honey
1/2 cup sugar
1/2 teaspoon grated orange zest
1/8 teaspoon allspice
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Brush Madeleine pan with butter and dust with flour. Melt butter; set aside. In a large bowl, combine eggs, honey, sugar, orange zest and allspice. Set over saucepan of simmering water and whisk until lukewarm. Remove bowl and with electric mixer on high speed beat until pale yellow and tripled in volume, 10 min. Add vanilla; reduce speed to low and gradually mix in flour. Transfer 1/3 batter to another bowl and gradually fold in melted butter. Return butter mixture to original bowl; fold in gently. Spoon into molds almost to top. Bake in preheated 400' oven until golden, about 12 min. Remove cookies from pan and cool on wire rack. Sprinkle with confectioner's sugar.

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Honey Almond Madelines

7 tablespoons ground almonds
1/2 lb. powdered sugar
7 tablespoons all purpose flour
6-8 large egg whites
8 oz. beurre noisette (browned unsalted butter )
1 tablespoon honey at room temperature or warmer

Pre-heat oven to 350. In a large mixing bowl, combine all the dry ingredients. Stir in the first 6 egg whites one by one. Reserve the other two in case the final batter is too thick. Next, whisk in the browned butter. And finally, in another large mixing bowl to which the honey has been added, stir the batter INTO the honey so it will be evenly distributed. If the mixture seems quite thick, stir in the remaining egg whites. Spoon the batter into buttered madeline molds (or drop on lightly buttered sheets) and bake at 350^p for about 10 minutes.

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Banana Madeleines with Raspberry Sauce
Pillsbury's "Springtime Brunches and Parties"

For Madeleine Cakes:
1/2 cup sugar
1 egg
1/2 cup Pillsbury Best All Purpose or unbleached flour
6 tablespoons margarine or butter, melted
1/4 cup mashed ripe banana
2 tablespoons finely chopped pecans
1 tablespoon powdered sugar
For Sauce:
12 oz. frozen raspberries without syrup, thawed
3 tablespoons sugar
1 tablespoon kirsch if desired
For Garnish:
8 pecan halves
fresh mint leaves

Heat oven to 350. Grease madeleine pans. In large bowl, combine 1/2 cup sugar and egg; beat 2-3 minutes or until light in color and creamy in texture. Lightly spoon flour into measuring cup; level off. Add flour, margarine, banana and chopped pecans to egg mixture. Mix just until dry ingredients are moistened. Pour into greased madeleine pans.

Bake for 10-20 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack. Dust with powdered sugar.

For Sauce: place half the raspberries in blender container or food processor with metal blade -- process until smooth. If desired, press through large strainer to remove seeds. (PS. I find broken raspberry seeds add a bitter taste, and recommend a food mill or other gentle process-smp). Discard seeds. In medium bowl, combine raspberry puree, raspberries, 3 tablespoons sugar and kirsch. mix well.

To serve, spoon sauce onto 8 dessert plates; top each with 2 madeleines. Garnish each with pecan half and mint leaf. 8 servings.

--This recipe was developed using 3-1/8inch madeleine pans. Pans vary in size affecting yield and baking time. Miniature muffin pans can be substituted. Bake at 350 degrees F for 20-22 minutes.