TWD #13 Sweet Madeleine…
♫ Ohhh, sweet [madeleine], good times never seem so good ♫♪
Gotta love Neil Diamond.
This week’s TWD recipe was madeleines. I *think* I’ve had a madeleine before but I can’t say that I remembered how it was suppose to taste. It must have been a long time ago. I vaguely remember the familiar shell shape but other than that my memory escapes me. Since I didn’t have the required madeleine pan I decided to do my own spin on this french cookie favorite after chatting with other pan-less TWDers.
There were a couple suggestions thrown around – spoon, mini muffin pan, etc etc. The mini muffin pan caught my attention compared to the other ones… so thats what I decided to do. But apparently you were only suppose to fill it 1/4 full (if that) to maintain a round cookie shape rather than fill it to muffin level so I ended up making mini madeleine cupcakes instead! Oops.
Size comparison between the 3-1/4 oz regular cupcake liner vs the 2 oz mini.
.. or maybe it was one of those good mistakes? ;)
What I learned this week:
I do not need to buy a madeleine pan just because Dorie says so. <— Thats what my husband told me to repeat 10x until I believed it. LOL
UnTraditional Madeleines CuppyCookies
(Recipe from DG’s Baking: From my home to yours pages 166-168 | photos from me!)
Makes 12 large or 36 mini cookies
2/3 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
1/2 cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Whisk together the flour, baking powder and salt. Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant.
I am a obsessive complusive sifter.
Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla.
With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter.
Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
[NOTES: I chilled mine overnight.]
Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
[NOTES: Obviously I used cupcake liners instead of the madeleine pan. Recipe made about 16 cupcakes for me.]
Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
[NOTES: I baked cupcakes for about 10 minutes.]
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners’ sugar.
[NOTES: I melted some milk chocolate and white chocolate and dipped the tops of the cupcakes to make my version of a black and white madeleine cupcake. Too fun!]
Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.
Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they’ll keep for up to 2 months.
Husband rating: N/A
Wifey rating: A-/B+
I liked this recipe but I think the thickness of the cupcake dried it out so it was a little dense by the 2nd day for me but the batter was very tasty!
Next week: Pecan Honey Sticky Buns pages 51-53
Entry filed under: Tuesdays With Dorie.