29 September 2008
I never thought I would masquerade as one of those bloggers who can be domestic twice (twice!) in one week, but here I am, bein’ all domestic again. I have been wanting to try to make Madeleines for ages–in all fairness, since I saw The Transporter, Jason Statham is so dreamy!–but after I discovered Les Madeleines in Salt Lake, I have been dying for their lemony goodness without having to pay $1.75 each. So, I finally decided to splurge for a madeleine pan, ok, “splurge” may be a bit of an overstatement, it was only $20 bucks and after sampling my handiwork I am positive this cost will quickly be defrayed by cost-per-use. Lemon Madeleines are a French cookie/pastry that are perfect for breakfast, a mid-morning snack, an afternoon pick-me-up, or even dessert. At any rate, I’ve had this recipe in my file for months, and in honor of Whip It Up and a fairly slow Thursday night, I give you my latest attempt at curtailing my own domestically dormantness.
Sprinkled with powdered sugar with a side of raspberry jam (although fresh berries would be divine!) I couldn’t help but wish I was people-watching at a quaint sidewalk cafe instead of hanging out in my overly-warm dining room with my laptop heating up my legs. At any rate, this was a fantastic light, summery dinner dessert and I will be making them again, possibly as soon as Sunday (which is when I believe my current cache of 24 madeleines will be gone).
Pre-heat oven to 375
Melt 2 TB unsalted butter in microwave to melt.
Butter and flour Madeleine pan (using a brush to coat the pan with butter made things go really quickly) and place the whole pan in the refridgerator to chill while you mix up the batter.
2/3 cup granulated sugar
1 tsp. vanilla extract
1/2 tsp. lemon zest
1 tsp. fresh lemon juice
pinch of salt
1 cup white flour
10 TB unsalted butter, melted and cooled slightly
Beat eggs and sugar using electric mixer, add vanilla, lemon & salt, beat again. Add flour, beat until just blended, gradually add cooled-but-still-liquid butter in a steady stream, beating until just blended. Spoon 1 TB batter into each scoop in pan, cool in refridgerator for 4-5 minutes. Bake for about 15 minutes, or until puffed up and crispy golden-brown on the edges.
Cool 5 minutes & remove from pan. At this point you will want to wipe out the madeleine pan with a paper towel, re-butter, re-flour and place it back in the fridge to be used for the second tray of cookies. This recipe makes about 24 cookies. When they are cooled, dust madeleines with powdered sugar and serve with fresh fruit or dipped in chocolate (ohmygoodness, these would be fantastic dipped in chocolate!). I can guarantee I will be having these for breakfast, and second breakfast, and elevensies.
- Total Prep-Time, only about 15 minutes to cool the pan and mix everything up.
- Was the recipe easy to follow: Yes.
- Are the ingredients easy to find: Yes. (The pan may take a bit of online browsing to find.)
- Does the end result taste delicious: Absolutely.
- Would I make it again: Yes.
- Anything Else: The constant refridgeration of the buttered/floured pan and the filled-with-batter pan can be a bit tedious, but if you are making something else in the kitchen (or reading a fashion magazine, ahem.) then it really isn’t that big of a deal. I wouldn’t necessarily make these while I was in a hurry, but if you have a leisurely evening, Whip It Up!