Monday, May 19, 2008

Tuesdays With Dorie #13

This week for TWD, Madeleines were chosen by Tara. I couldn't be happier that these were chosen. It wasn't until about 3 years ago that I tried my first madeleine. I was working at Starbucks, and one of my favorite regulars bought a pack of them every day with her coffee. I asked her one day what they were, and she said I had to try one. So my coworker and I 'accidently damaged' a pack, and sampled them. OHMYGOSH I had been missing them my whole life!!! I took the next few months to make up for the 18 Madeleine-less years of my life.
I have since been on a mission to make the perfect Madeleine, and try them where ever I find them. Dorie's recipe is wonderful, without the lemon. When I first got this cookbook I made them with, then this time I made them without, and liked them much better.
I got the idea for chocolate chips from the Madeleines I had in France at Epcot. I liked them with chocolate chips, but plain was much better.
I encourage you to buy a Madeleine pan, and try out these wonderful cookie-cakes. You will not be sorry!!!


Traditional Madeleines

2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 1 lemon (omitted)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ 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. 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.)
GETTING READY TO BAKE: 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.
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.
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.
Makes 12 large or 36 mini cookies
Serving: 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.
*I added 1 tbsp. mini chocolate chips to half the batter

31 comments:

Engineer Baker said...

Aahhh! You got bumps! I'm so jealous!

C~~O~~U~~R~~T~~N~~E~~Y said...

mmmmmm, they look so good! I bet they're WAY better than Starbucks!

Bumblebutton said...

Those are so pretty all in a row! Is Dorie's recipe the best you tried? You'll have to let us know!

rainbowbrown said...

Well, those look just grand. Well done.

Cheryl said...

Beautiful!

mimi said...

your madeleines look great! love that you did two flavors.

kim said...

yum, i love the chocolate chip idea!

Gretchen Noelle said...

I tasted my first madeleines this week. I liked them without lemon. But I might really like them with chocolate!

ostwestwind said...

You got them! Congrats, it must be the chocolate chips!

Ulrike from K├╝chenlatein

steph- whisk/spoon said...

well, you can't sell "damaged" goods to customers after all! these look beautifully browned!

Christine said...

Love the bumps in your Madeleines! The chocolate chips sound wonderful! They look amazing!

Ashlee Wetherington said...

TWD Ladies: I let mine rest for 5 hours, so maybe that's why I got giant bumps!

Lori said...

Hey alright you have the coveted bumps. Great job! I think I need to buy a madeleine pan.

Garrett said...

Ohhh, chocolate chip, I didn't think of that. I might have to make these again and try it your way!

Peabody said...

Looks good.

lemontartlet said...

The chocolate chips are a great idea!

Aardvark Cakes said...

Fabulous bumps - If you don't mind me saying! Hx

Madam Chow said...

Lovely! And chocolate makes life look a little rosier, doesn't it?

Madam Chow said...

Lovely! And chocolate makes life look a little rosier, doesn't it?

Melissa said...

Those definitely look good!

Heather said...

they look great! Love the chocolate chip idea!

CB said...

I see bumps! I bet they were fabulous with chocolate chips. Great job!
Clara @ I♥food4thought

Marie said...

Ohh yumm, chocolate chip madeleines! Well done! Yours look soooo good!

Dianne said...

Looks great!

Chris said...

Lovely!

Linda said...

I love madeleines too, as is the perfect recipe to tweak with different fillings and flavors. Very pretty...and delicious looking!

Rebecca said...

Chocolate chips! THAT will get my husband to try one. Yessssss.

Cafe Johnsonia said...

Oh, yes...chocolate chips. Very nice!!!

Liliana said...

Good idea to make the different flavors. Your madeleines look delicious!

LyB said...

My kids would so love the chocolate chip ones! They all look delicious!

Jayne said...

Those look wonderful - all the different versions. I definitely have to get a madeleine pan. Great job!