Bonjour!!! Can you guess what the theme of February is? It’s FRENCH, oui oui!! This month will be full of French desserts that are delectable, rich and delicious. The first recipe is of my favorite cookies, Madeleines!!
Oh Madeleine.. Sweet, buttery, melt in your mouth cookie. I first had this cookie at Starbucks. You know those cookies that they entice you at the cashier? 🙂 I just love them. A great snack to satisfy your sweet tooth. It’s one of those recipes that I thought was hard to make but it’s really not. It has simple ingredients that you probably have in your fridge and pantry. The only special tool that you need to make these cookies is a madeleine pan. It’s shell-like pan will make that famous shape that madeleine is known for. You can get this pan anywhere but I found mine at Williams Sonoma.
It’s believed that this cookie got its name from a young maid named Madeleine Paulmier, who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 18th century. So this recipe has been around for a long time!! Also, isn’t it awesome to have a dessert named after you?? I wonder what kind of dessert do I want to be named after me…. For sure it has to be pastry because it’s my favorite bake. I need to get a move on!! 😛 -P
This recipe only needs 5 ingredients. I know the picture has 6 but I didn’t count the lemon zest and lemon juice separately. 😛 Simple right? And you can make this in under 20 minutes if you can’t wait (I’ll tell you why later) and about 2 hours if you are the patient baker.
First you mix your eggs, (both the eggs and egg yolks) and sugar until it’s nice and thick. Then you add the lemon juice and lemon zest and mix again.
At this point, you want to take your bowl out of the stand mixer and just mix the flour with the spatula. You want to gently pour in the flour so you don’t have clumps, and you want to make sure to scrape all the way to the bottom of the bowl so everything is mixed completely.
After the flour is mixed, you add the melted butter. As you are mixing, the batter will become more solid so use your muscle! You can bake the cookies right away but you can also refrigerate the batter if you want the hump in the cookies.
When you are greasing the pan, I like to use a pastry brush. That way you get the nooks and crannies of the pan and the cookies will pop out easily and perfectly!
The first time I made this cookie, I wanted to use a shortcut and just use a spoon and spoon it and spread it in the middle. When it was done, it was uneven and it did not fill all the shells. So the next time, I put all the batter in the piping bag and pipe the middle of the pan.
The cookie will be ready in 10-12 minutes. When it is done, you can tap it on a table a few times so that the cookie can pop out. Look how pretty they are!!!
Tips for making this Madeleine cookies :
- Make sure to grease the Madeleine pan and fill all the nooks and crannies.
- Don’t pull the cookies out with your hand. Simply tap gently to get them to pop out. Not too hard because the cookie might fly!
Happy Baking!!
| Servings |
24 cookies
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- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 4 eggs
- 2 egg yolks
- Lemon zest of 1 lemon
- 1 1/2 tsp lemon juice
- 1 1/4 cups sugar
- 1 1/4 cups butter, melted
- 2 tbsp butter, melted (for greasing the pans)
Ingredients
|
|
- Preheat oven to 350 degrees F.
- In a small bowl, sift together flour and baking powder.
- In the stand mixer bowl, beat the eggs, egg yolks and sugar until thick. Add the lemon juice and lemon zest and mix again.
- Fold in flour with a spatula and scrape the bottom of the bowl to get all the flour that falls on the bottom.
- Mix in the melted butter until it becomes a smooth mixture.
- At this point, you can bake right away or you can refrigerate it overnight to get extra hump.
- To bake, grease the madeleine pan with melted butter.
- Put the mixture in a piping bag and pipe to in the middle of the pan. Do not spread.
- Bake for 10-12 minutes. Check the sides so it's not too brown.
- Tap the madeleine pan on a surface and the cookie should pop out. Cool on a wire rack.
Adapted from : Rasa Malaysia
