Madeleines Recipes

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MADELEINES

Madeleines are a simple snack that almost everyone, including beginners, can make. Since I'm an avid manga reader, I found this recipe in Kitchen Princess and later developed it into my own version. This is the original, I hope you enjoy.

Provided by Jem Mars

Categories     Dessert

Time 30m

Yield 6-9 cookies, 7-9 serving(s)

Number Of Ingredients 5



Madeleines image

Steps:

  • Mix the egg and sugar in a bowl, stirring well with a whisk.
  • Begin melting the butter, preferably in a small pan for about a minute and a half.
  • Add flour and baking powder to the bowl from step 1 and mix them together.
  • Add melted butter to the bowl (You'll use some in step 4, so save some) and mix.
  • Let the mixture sit for 10 to 20 minutes and the dough will thicken, it will then be easier to pour into the madeleine mold.
  • Take a brush and put some butter on the madeleine mold and put a little bit of flour in it. This will make it easier to take the cookie out of the mold.
  • Pour the dough into the mold.
  • Bake for about 20 minutes in an oven preheated at 170 degrees (approx. 340˚F).
  • Take them out of the mold and let them cool.
  • Enjoy!

Nutrition Facts : Calories 107.9, Fat 5.7, SaturatedFat 3.4, Cholesterol 43.3, Sodium 62.7, Carbohydrate 12.4, Fiber 0.2, Sugar 5.5, Protein 1.9

1 egg
3 tablespoons sugar
1/2 cup flour
1 teaspoon baking powder
3 tablespoons unsalted butter

FRENCH BUTTER CAKES (MADELEINES)

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 8



French Butter Cakes (Madeleines) image

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.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g

2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

ENGLISH MADELEINES

Give these French classics the British tea party treatment by baking the coconut sponges in a cone shape and serving with cherry jam glaze

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h35m

Yield Makes 6

Number Of Ingredients 8



English madeleines image

Steps:

  • Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
  • Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.

Nutrition Facts : Calories 641 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 53 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

100g butter , softened, plus extra for greasing
200g desiccated coconut
140g caster sugar
140g plain flour
1 large egg
140g full-fat coconut yogurt (we used Yeo Valley Greek-style)
85g glacé cherry , finely chopped
140g cherry jam

MADELEINE COOKIES

Tried this recipe several times, and never failed. Both my family and friends love the cookies a lot.

Provided by lizshary

Categories     Dessert

Time 1h13m

Yield 30 cookies

Number Of Ingredients 8



Madeleine Cookies image

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.

200 g sugar
grated lemon peel from one fresh lemon
3 large eggs
50 ml milk
200 g cake-and-pastry flour
6 g baking powder
1 pinch vanilla sugar
200 g butter (softened)

MADELEINES

Provided by Food Network

Categories     dessert

Number Of Ingredients 5



Madeleines image

Steps:

  • Preheat oven to 375 degrees.
  • Break up the eggs with a whisk. Beat in sugar in a stream and add orange flower water. Beat by hand several minutes until frothy. Sift flour and fold in flour alternately with cooled, melted butter.
  • Butter and flour Madeleine pans and fill 2/3 full with batter. Bake about 10 minutes. Unmold the Madeleines immediately and when cool, dust with confectioners' sugar.

2 large eggs, at room temperature
1/2 cup sugar
1/2 teaspoon orange flower water or orange extract
1 cup cake flour
1 stick unsalted butter, melted and cooled

MADELEINES

Provided by Food Network

Categories     dessert

Time 38m

Yield 25 large or 50 small pieces

Number Of Ingredients 12



Madeleines image

Steps:

  • Melt 6 tablespoons of the butter in a heavy pan over medium heat. After it melts, continue to cook the butter, watching carefully. It will foam and subside, then separate into golden butterfat and cloudy white milk solids. The milk solids will begin to brown. When they are lightly browned and the butter smells nutty and toasted, remove from the heat and set aside for 5 minutes to cool. Strain the butter through a fine strainer to remove the larger brown bits.
  • Whip the eggs and sugars until light and fluffy in a mixer fitted with a whisk attachment. Mixing at low speed, add the dry ingredients. dd the vanilla extract, honey, and brown butter and mix to combine well. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
  • When ready to bake, melt the remaining 2 tablespoons of butter. Double-butter your baking pans by using a pastry brush to thickly coat the pans with melted butter, then chill in the freezer until firm. Repeat to make a thick coat of cold butter. Heat the oven to 375 degrees F. Pipe or spoon the batter into the madeleine molds, filling them no more than 3/4 full. The recipe can be made up to this point early in the day, then refrigerated until ready to bake. Add 1 minute to the baking time.)
  • Bake until firm, about 5 to 8 minutes for large madeleines and 5 minutes for miniatures. Immediately knock them out of the pan and serve, or let cool to room temperature, store in an airtight container and serve later the same day.

8 tablespoons unsalted butter, divided
4 eggs
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/8 teaspoon salt
2 1/2 teaspoons baking powder
1 1/2 cups cake flour
1/4 teaspoon pure vanilla extract
1 tablespoon honey
2 madeleine or mini-madeleine pans
A pastry bag with a plain 1/2-inch tip
A pastry brush

MADELEINES

Provided by Food Network

Categories     dessert

Time 30m

Yield 2 dozen cookies

Number Of Ingredients 10



Madeleines image

Steps:

  • Preheat the oven to 350 degrees F. Butter the madeleine molds and dust them with flour.
  • Add the flour and baking powder to a medium bowl and whisk well.
  • Add the eggs and the salt in the bowl of a stand mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments, and then add the lemon zest and juice Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
  • As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold two-thirds of the way full.
  • Bake the madeleines until the edges are golden brown, 13 to 14 minutes. Remove from the oven and unmold immediately. Cool on racks and dust with powdered sugar.

1 1/2 sticks unsalted butter, melted and cooled, plus 2 tablespoons for greasing pan
3/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
4 large farm fresh eggs
Pinch fine salt
2/3 cups sugar
Zest of 1 large lemon
Juice of 1/2 a lemon
1 vanilla bean, seeded
Powdered sugar, for dusting

MADELEINES

Provided by Food Network

Categories     dessert

Number Of Ingredients 7



Madeleines image

Steps:

  • Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;

1/2 cup granulated sugar
2 large eggs
Grated rind of one lemon
4 ounces (one stick) butter, melted
3/4 teaspoon baking powder
3/4 cups all purpose flour
1/4 teaspoon salt

MADELEINES

These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 10



Madeleines image

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
  • Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
  • Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
  • Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
  • Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

2/3 cup all-purpose flour, plus more for molds
1 teaspoon baking powder
1/4 teaspoon fleur de sel or pinch of fine sea salt
1/3 cup sugar
Finely grated zest of 1 lemon
2 large eggs, room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
2 tablespoons whole milk

MADELEINES

Categories     Cookies     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Quick & Easy     Vanilla     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 36 madeleines

Number Of Ingredients 11



Madeleines image

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.

1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds
1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons finely grated fresh lemonzest
1 vanilla bean, halved lengthwise
3/4 cup sugar
3 large eggs
1/4 cup whole milk
1 1/2 tablespoons mild honey
Special Equipment
3 nonstick madeleine pans with 12 (2-tablespoon) molds each

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