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Mandeleines

April 18, 2012

Ever since I received the book Luscious Lemon Desserts by Lori Longbotham I have wanted to try the madeleine’s recipe.  The actual name of the recipe I used for these Mandeleines is “The World’s Best Madeleines.”  This is my very first batch of madeleines.  I don’t have anything to compare them too so I could not go forth and be so bold as to call them ‘the best’.  They are pretty darn amazing, though!

A madeleine is a sponge-cake like cookie that is baked in a special pan with indentations that are shaped like scallop shells.  Madeleines are small sponge-cakes like cookies with a distinctive scallop shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the specialized pan there is no other special equipment that is required to make madeleines.  Madeleines are made from a genoise cake batter.  The flavor is similar to but somewhat lighter than that of a sponge cake.
In this variation the recipe uses lemon zest, for a pronounced lemony taste.

Madeleines
Ingredients

1/4 cup butter
2 tablespoons finely grated lemon zest
1/4 cup all-purpose flour
1/4 cup cake flour (not self-rising)
1/4 cup granulated sugar
1 egg
2 egg yolks
Icing sugar for dusting

To Prepare

Position a rack in the lower third of the oven and preheat the oven to 375 F.  Generously butter and flour a madeleine mold that makes twelve 3-inch madeleines.  Place a dry kitchen towel on a work surface.

Melt the butter in a small saucepan over medium heat.  Remove the pan from the heat, stir in the lemon zest, and allow to cool.

Whisk the two flours together.

Beat the sugar, egg, and egg yolks with an electric mixer on medium-high speed in a medium bowl for about 10 minutes, or until a slowly dissolving ribbon forms when you lift the beaters.  Gently fold in the flour mixture, about 3 tablespoons at a time, with a whisk.  Whisk in the butter, mixture, about 1 tablespoon at a time, just until blended.

Divide the batter evenly among the 12 molds.  Bake for 12-14 minutes, until the tops are golden brown and the cakes spring back when lightly pressed.  Tap one side of the pan to release the madeleines onto the towel and allow them to cool slightly, flat side down.  Serve warm or at room temperature, dusted with icing sugar.  Store completely cooled madeleines in an air tight container.

Makes 12
Source Luscious Lemon Desserts
&
Wikipedia

Enjoy these sponge-cake like cookies with a hot cup of tea made from lime flowers, to really stir your memories 🙂

From our kitchen to yours,
Sydney Jones

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6 Comments leave one →
  1. April 18, 2012 4:35 pm

    Mmm… these look amazing! I made madeleines for the first time earlier this year. You are right – a great item to pair with a cup of tea! 🙂

  2. April 26, 2012 2:32 pm

    I lived in Paris for a year and Madeleines were practically a staple – that and roulade ou chocolate! Both amazingly delicious and far too easy to eat

  3. April 30, 2012 2:00 pm

    You’re pictures are so lovely, Sydney. Lovin’ your blog!

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