Madelines Lemonade Recipes

Steps:

• Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
• Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
• Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

Steps:

• Grease madeleine tins and set in the freezer. Heat the oven 400 degrees F/200 degrees C.
• Sift together the flour and baking powder.
• In a small saucepan melt the butter, and stir in the sugar, honey and lemon zest. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the molds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

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.

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.;

Steps:

• In a 2-quart pitcher combine lemon juice, lime juice, sugar, and water. Stir to dissolve sugar.
• Add raspberries; cover and chill overnight.
• Serve over ice. Garnish with lemon and lime slices.

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!

Steps:

• In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.

Steps:

• Preheat oven to 400 degrees F.
• Spray maleleine pan (36 molds) with cooking spray or grease pan with butter.
• Combine first five ingredients (flour- allspice) in bowl.
• In top of double boiler, stir eggs over simmering water for 5 minutes or until slightly cooked.
• Transfer eggs to mixing bowl.
• Beat eggs and sugar together until eggs are pale yellow and mixture is triple in vol.
• Sift half of the dry ingredients over the egg/sugar mixture and gently fold in.
• Repeat with remaining dry ingredients.
• Fold in vanilla.
• Fold in melted butter in three additions.
• Spoon batter into molds, filling molds 3/4 full with batter.
• Bake 10-15 minutes or until cookies are golden brown.

Steps:

• Preheat oven at 425.
• Butter and flour madeline pan.
• In a double boiler over low heat, whisk eggs and sugar till creamy and sugar has disolved ( about 5 minutes ).
• Remove from heat and continue to whisk till luke warm, add rum and lemon extract.
• Add melted butter and flour alternately, mix till creamy and thoroughly combined.
• Fill madeline pans 3/4 full.
• Bake large style pan for 8-10 minutes or 6-8 mins for small style pan.
• Cool for 5-10 mins and remove with a butter knife.
• Sift confectioners sugar over cooled cakes.

Steps:

• In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla.
• Cover bowl with towel and let sit for one hour.
• Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.

Steps:

• Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
• Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
• Preheat the oven to 460 degrees F (240 degrees C).
• Fill silicone madeleine molds with the batter, filling each 3/4 full.
• Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

Steps:

• Preheat the oven to 190°C /375°F/ Gas mark 5. Grease and flour 24 Madeleine moulds. (Make sure that you grease and flour the moulds generously, to stop the cakes sticking.).
• In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny. It can take up to 10 to 15 minutes to achieve the right consistency - this is the key to successful Madeleines, so don't take short cuts with this stage!
• Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold together. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared moulds, filling 3/4 full.
• Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in moulds on a rack for 1 minute. Loosen with a knife. Invert onto a rack and cool. Sift icing sugar over the tops or melt plain chocolate and dip the tips in the chocolate. Store in an airtight container.