Gourmetmadeleinecookies Recipes

Steps:

• Heat oven to 325 degrees. In a small saucepan, melt butter until light amber in color.
• Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine.
• Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted browned butter, and whisk until incorporated. With a tablespoon, fill molds evenly, about 3/4 of the way. Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from pan. Cool completely on a rack, ridged side up. Dust cookies with confectioners' sugar.

Steps:

• Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
• Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
• Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
• Dust cookies with powdered sugar.

Steps:

• Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
• Pour the eggs into the mixture, and mix them together.
• Add milk, and mix until blended.
• Mix in flour, baking powder and vanilla sugar.
• Add the softened butter, and mix until blended.
• Cover the bowl and put it in the fridge for about an hour. (Personally, I don't think this step is necessary.)
• You'd better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
• Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
• Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
• You can slightly butter and flour the pan again for the next batch.
• Dust the cookies with icing sugar before serving.

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.

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.

Steps:

• Combine flour, baking powder and salt. Beat sugar, honey and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition; continue to beat until mixture is thickened and lemon colored. Gradually add flour mixture, mixing well after each addition.
• Spoon 1 cup batter into medium bowl. Add melted butter; mix well, then mix with remaining batter in bowl. Stir in lemon juice. Cover with plastic wrap, pressing plastic wrap directly onto surface of batter.
• Refrigerate 1 hour. After 45 min., brush a 12-mold madeleine pan with softened butter; dust lightly with flour. Tap inverted pan to remove excess flour. Refrigerate 15 min.
• Spoon batter into prepared molds, adding about 1 Tbsp. batter to each mold. Refrigerate 1 hour.
• Heat oven to 375°F. Bake batter-filled pan 9 to 12 min. or until edges of cookies are golden brown and tops spring back when lightly touched in centers. Remove from oven. Immediately release cookies from pan by gently tapping inverted pan onto work surface. Transfer cookies to wire rack; cool completely.

Steps:

• Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
• Sift together flour and baking powder into a large bowl, then whisk in zest.
• Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
• Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
• Turn out madeleines onto a rack and serve slightly warm.