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Happy December 1st ! It hardly feels like winter is even close to arriving here, because it is still quite mild but it has...

MADELEINES

December 01, 2014



Happy December 1st! It hardly feels like winter is even close to arriving here, because it is still quite mild but it has been pouring rain every single day. The weather has been so gloomy, not even the dogs want to leave the house. The one upside to the rain is I have been baking up an even bigger storm in my kitchen. This weekend I baked little Madeleines for the first time, and they were the perfect delicious pick me up I needed. Just down the street from our home is a beautiful tea room called Madeleine, and since the time it opened last year I have felt inspired to try and make them. They are super simple to make and such a classic French snack to enjoy.


Madeleines

prep time: 20 minutes

cooking time: 10 minutes
resting time: minimum of 12 hours
makes: approximately 30 individual madeleines

INGREDIENTS

2 lemons, unwaxed
3/4 cup + 1 tbsp 160g granulated sugar
1 1/3 cup + 1 tbsp | 175g cake flour
+ 2 1/2 tbsp cake flour for moulds
2 teaspoons of baking powder
12 1/2 tbsp | 180g butter
+ 1 1/2 tbsp butter for moulds
4 eggs
1 2/3 tbsp | 35g honey

Equipment: Madeleine moulds

                   Grater
                   Pastry brush

INSTRUCTIONS

1. Using a grater, remove the zest from lemons. In a large bowl, mix the zest with the sugar. 
    In another bowl, sift together the flour and baking powder. In a small saucepan, melt the      
    butter over the low heat.

2. In another big bowl, place the eggs, sugar, lemon mixture and honey. Whip until pale and     

    frothy, then fold in flour mixture. Add the melted butter and combine, then refrigerate batter 
    for a minimum of 12 hours in a closed container.

3. After 12 or more hours, melt the 1 1/2 tbsp of butter and using a pastry brush, butter the 

   moulds. Refrigerate for 15 minutes to allow the butter to harden. Lightly dust with flour, turn 
   upside down to tap out any excess. 
   If you don't fill the moulds right away, keep them in the refrigerator.

4. Preheat oven to 390°F | 200°C. Fill the moulds 3/4 to the top with batter. Place in the oven     

    and make for 8 to 10 minutes. When golden remove from your oven and allow to cool. 
    If you don't eat them all right away, store them in an airtight container.

Serve with your favourite tea and enjoy!



Recipe from the beautiful Ladurée Sucré cookbook.

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