Lemon Madeleines & a Brandnew Philips Mixer
Unbelievable, since my very first attempt making madeleines, followed by several times baking other variants of madeleines, none of them failed. All results were delicious little tea-cakes.
At the end, the madeleines became one of our favorite snacks at home. Yes, I can make it!
The key of learning a new recipe is by reading the recipe several times, and try to find out the information, the tips and tricks, as much as possible. The information that available in so many good websites are really helpful for me.
Madeleines 101 from Martha Stewart website is one of the complete and very good pages to learn about the making of madeleines. I copy some of the information that are very useful, as follow:
The batter is based on that of a genoise, a light and buttery European-style cake. These techniques will ensure a tender result.
Room-temperature eggs triple in volume when beaten; cold eggs don't. If you forget, submerge whole eggs in warm water for 10 minutes, then proceed.
RIBBON ME THIS
After about 10 minutes of beating, the eggs and sugar will be pale and fluffy-smooth. Watch for the "ribbon" stage. When the beater is raised, a thick ribbon will slowly fall back into the bowl.
ALL IN THE SIFT
Use a sieve to sift the flour, baking powder, and salt onto the batter, aerating the mixture to prevent lumps.
FOLD LIKE A PRO
Don't stir (which will deflate the batter). Instead, plunge a rubber spatula into the bowl's center. Cut through to the edge, lift, and turn batter over flour. Give bowl a quarter turn, and repeat until flour is incorporated.
SWEET AND RICH
Butter lends richness and is crucial for flavor. Honey keeps the little cakes moist and adds a delicate perfume. Fold in both with a light touch.
Before adding the batter, use a pastry brush to get softened butter into every crevice of the scallop shells. It will prevent sticking and help achieve a golden crust.
PIPE IT IN
A pastry bag will make the quickest, neatest work of filling the prepared molds three-quarters full. Two spoons will also work.
BAKE, THEN SHAKE
Turn the pan upside down and shake it, and the petite cakes will pop right out. A small offset spatula or paring knife will help along any that resist.
source : Madeleine 101 by Martha Stewart.
Interesting? hmm ...
source : Martha Stewart
I got 3 dozens madeleines from this recipe.
3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)
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.