When ever I am looking for something new to make I do check with the cookbooks on hand. Having recently purchased
2 Madeleine pans it was time to finally try them out.
The recipe I used was from
Martha Stewart's Baking Handbook - Lemon Madeleines.
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| Madeleines |
For this recipe I used:
1 Stick (4 Oz) Unsalted Butter
3/4 Cup of All-Purpose Flour
1/2 Cup of Almond Flour - or finely ground almonds
1/2 Cup plus 2 Tablespoons of Sugar
2 Tablespoons of finely grated Lemon Zest
1/4 Teaspoon of Lemon Extract
1/2 Teaspoon of Salt
Starting off, I melted the butter and set it aside to cool. While the butter was cooling I zested the lemon. As a Madeleine is a very delicate cookie I used a
rasp for the finest zest. The added bonus was the great lemon aroma in the kitchen.
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| Madeleines - Lemon Zest |
I gathered all of the rest of the ingredients together.
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| Madeleines - The rest of the ingredients |
In a bowl I mixed together the flour, almonds, and sugar.
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| Madeleines - Flour, Almond and Sugar mixture |
I added the lemon zest and the lemon extract to the cooled butter.
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| Madeleines - Add Lemon Zest, Lemon Extract and Butter |
In another bowl I cracked the 3 eggs ans was surprised to see all 3 had double yolks!
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| Madeleines - Eggs (with double yolks) |
I whisked the eggs with the salt until the mix was foamy.
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| Madeleines - Eggs and Salt |
I added the almond/flour mixture into the egg mixture and gently folded everything together.
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| Madeleines - Addling the Almond/Flour Mixture |
Then it was time to add the butter/lemon mixture and fold it in as well.
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| Madeleines - Adding the Butter |
Then the batter was ready for the pans and the oven.
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| Madeleines - fully mixed |
I spooned a couple of tablespoons into the buttered and floured cavities of the
Madeleine pan.
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| Madeleines - Ready for the Oven |
Then off to a 350˚ oven for about 12 minutes.
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| Madeleines - Baking |
Perfect humps! If I do say so myself.
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| Madeleines - Just out of the Oven |
Turned out and cooling.
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| Madeleines - Out of the Pan and Cooling |
Served plain or with a sprinkle of icing sugar.
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| Madeleines |
Cooks Notes:
- to be eaten the same day... but that's not hard
- change up the nut and flavour combos
