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Anyone have a good recipe for madeleines?
- Thread starter meryl
- Start date
Rec: Chocolate Chip Shells
Chocolate Chip Shells
2 cups all-purpose flour
1 1/3 cups (about 8 oz.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
4 large eggs
1 cup granulated sugar
1 tbsp orange liqueur (such as Cointreau) or 1 tsp orange extract
1 tsp vanilla extract
2 tbsp (about 1 orange) grated orange peel
1 cup (2 sticks) unsalted butter, melted (we recommend Land O Lakes Butter)
Sifted powdered sugar
Preheat oven to 350̊ F. Generously grease and flour madeleine baking pan(s).
Combine flour and 1 cup morsels in medium bowl. Beat eggs, granulated sugar, orange liqueur, vanilla extract and orange peel in large mixer bowl until light in color. Fold flour mixture and butter alternately into egg mixture, beginning and ending with flour mixture. Spoon batter by heaping tablespoon into each prepared mold.
Bake for 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 1 minute. With tip of knife, release onto wire racks to cool completely. Wash, grease and flour pan(s). Repeat with remaining batter.
Sprinkle madeleines very lightly with powdered sugar. Microwave remaining morsels in heavy-duty plastic bag on HIGH (100%) for 30 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over madeleines. Allow chocolate to cool and set before serving.
Source: Toll House Baking contest, year 2000 grand prize winner
http://www.verybestbaking.com/recipes/detail.aspx?ID=32061
Pat’s notes: These passed the scrumptious test. Once I didn't have an orange to make the zest with so I simply left it out. Didn't have Cointreau either so I used the 1 tsp orange extract and it worked well. Will definitely be making more of these. I'll bet they'd be nice with the mini chocolate chips too. Tres yummy!
Chocolate Chip Shells
2 cups all-purpose flour
1 1/3 cups (about 8 oz.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided
4 large eggs
1 cup granulated sugar
1 tbsp orange liqueur (such as Cointreau) or 1 tsp orange extract
1 tsp vanilla extract
2 tbsp (about 1 orange) grated orange peel
1 cup (2 sticks) unsalted butter, melted (we recommend Land O Lakes Butter)
Sifted powdered sugar
Preheat oven to 350̊ F. Generously grease and flour madeleine baking pan(s).
Combine flour and 1 cup morsels in medium bowl. Beat eggs, granulated sugar, orange liqueur, vanilla extract and orange peel in large mixer bowl until light in color. Fold flour mixture and butter alternately into egg mixture, beginning and ending with flour mixture. Spoon batter by heaping tablespoon into each prepared mold.
Bake for 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 1 minute. With tip of knife, release onto wire racks to cool completely. Wash, grease and flour pan(s). Repeat with remaining batter.
Sprinkle madeleines very lightly with powdered sugar. Microwave remaining morsels in heavy-duty plastic bag on HIGH (100%) for 30 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over madeleines. Allow chocolate to cool and set before serving.
Source: Toll House Baking contest, year 2000 grand prize winner
http://www.verybestbaking.com/recipes/detail.aspx?ID=32061
Pat’s notes: These passed the scrumptious test. Once I didn't have an orange to make the zest with so I simply left it out. Didn't have Cointreau either so I used the 1 tsp orange extract and it worked well. Will definitely be making more of these. I'll bet they'd be nice with the mini chocolate chips too. Tres yummy!
Rec: Corn Madeleines
Corn Madeleines
6 tbsp melted butter
1-1/2 cups all purpose flour
2 tbsp baking powder
3/4 tsp salt
4 tbsp sugar
1-1/2 cups cornmeal
2 eggs
1-1/2 cups milk
1 bunch scallions, minced
1 cup fresh corn (Pat’s note: I sometimes use canned or frozen corn)
1 tbsp fresh cilantro (alternatives: thyme or rosemary)
2 dashes Tabasco, optional
1 tbsp butter, melted for pans
Preheat oven to 400 degrees. Brush madeleine pan with the 1 T. melted butter. Sift dry ingredients into a large bowl and mix well. Combine all wet ingredients. Add to the dry. Saute the vegetables (Pat’s note: I sometimes don’t saute) and add to the batter. Fill shells almost full. Place pan on a cookie sheet. Bake in the center of the oven for about 15 minutes. Remove the cookie sheet and continue baking until bottoms are golden brown, another 3-5 minutes. Remove from the pan immediately and place on a rack to cool. Repeat process with last half of batter. Yield: 2 dozen. Serve these with soups or chowders in place of the usual crackers.
Pat’s notes: Really good. Another variation: add chopped canned green chilis and a little sharp cheddar. These madeleines are best served warm from the oven so they retain their crispness.
Source: Janet @ Gails
Corn Madeleines
6 tbsp melted butter
1-1/2 cups all purpose flour
2 tbsp baking powder
3/4 tsp salt
4 tbsp sugar
1-1/2 cups cornmeal
2 eggs
1-1/2 cups milk
1 bunch scallions, minced
1 cup fresh corn (Pat’s note: I sometimes use canned or frozen corn)
1 tbsp fresh cilantro (alternatives: thyme or rosemary)
2 dashes Tabasco, optional
1 tbsp butter, melted for pans
Preheat oven to 400 degrees. Brush madeleine pan with the 1 T. melted butter. Sift dry ingredients into a large bowl and mix well. Combine all wet ingredients. Add to the dry. Saute the vegetables (Pat’s note: I sometimes don’t saute) and add to the batter. Fill shells almost full. Place pan on a cookie sheet. Bake in the center of the oven for about 15 minutes. Remove the cookie sheet and continue baking until bottoms are golden brown, another 3-5 minutes. Remove from the pan immediately and place on a rack to cool. Repeat process with last half of batter. Yield: 2 dozen. Serve these with soups or chowders in place of the usual crackers.
Pat’s notes: Really good. Another variation: add chopped canned green chilis and a little sharp cheddar. These madeleines are best served warm from the oven so they retain their crispness.
Source: Janet @ Gails
Rec: Lemon Madeleines One of my all-time faves...
with the addition of lemon zest and candied ginger
Lemon Madeleines
4 eggs, separated
1-1/2 cups sugar
1-1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour
Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by spoonfuls into prepared madeleine pans. Bake about 25 min. Cool slightly, then remove from pan to cool completely. Dust with powdered sugar.
Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.
Pat's notes: These are very yummy. The first time I made them I added lemon zest to the batter, made 12 madeleines, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other.
Pat’s Lemon Zest and Crystallized Ginger variation: For the full recipe I use 2 tsp lemon zest (can use Meyer lemons if desired) and 1-1/2 tbsp minced crystallized ginger. You can use more zest and ginger if desired. Be sure to grease (brush with melted butter) the madeleine pan well (but don’t flour it).
Source: cherie/socal @ Gails from great aunt jane's cook and garden book" by jane birchfield
Cherie/Socal’s notes: you REALLY need to grease the new pan well the first couple times you use it--it will sorta "season" after a few uses, and then you don't need to be fanatic about it. this recipe is one i really enjoy--from a book called "great aunt jane's cook and
garden book" by jane birchfield..
with the addition of lemon zest and candied ginger
Lemon Madeleines
4 eggs, separated
1-1/2 cups sugar
1-1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour
Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by spoonfuls into prepared madeleine pans. Bake about 25 min. Cool slightly, then remove from pan to cool completely. Dust with powdered sugar.
Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.
Pat's notes: These are very yummy. The first time I made them I added lemon zest to the batter, made 12 madeleines, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other.
Pat’s Lemon Zest and Crystallized Ginger variation: For the full recipe I use 2 tsp lemon zest (can use Meyer lemons if desired) and 1-1/2 tbsp minced crystallized ginger. You can use more zest and ginger if desired. Be sure to grease (brush with melted butter) the madeleine pan well (but don’t flour it).
Source: cherie/socal @ Gails from great aunt jane's cook and garden book" by jane birchfield
Cherie/Socal’s notes: you REALLY need to grease the new pan well the first couple times you use it--it will sorta "season" after a few uses, and then you don't need to be fanatic about it. this recipe is one i really enjoy--from a book called "great aunt jane's cook and
garden book" by jane birchfield..
Another all-time favorite. Rec: Pumpkin Madeleines
Pumpkin Madeleines
2 large eggs
2/3 cup sugar
6 tbsp unsalted butter, melted
1 cup all-purpose flour
2 tbsp unsweetened pumpkin pulp (canned pumpkin is fine)
1 tsp freshly squeezed lemon juice
1/4 tsp pumpkin pie spice (recipe below)
dash of salt
In the medium bowl of an electric mixer, beat the eggs and sugar at high speed for about 5 minutes or until light and fluffy.
Beat the 1 cup flour into the egg mixture at low speed. Gradually beat in the 6 tbsp butter. Increase the speed to medium and beat in the pumpkin pulp, lemon juice, pumpkin pie spice, and salt until well blended. Cover and let the mixture stand at room temperature for 1 hour.
Preheat the oven to 375 degrees (F).
Spoon the batter into the prepared madeleine molds, using about 1-1/2 tbsp for each cookie. Do not spread the batter in the molds. Bake for 15 to 20 minutes or until golden brown (I start checking at about 13 minutes). Remove the madeleines from the molds at once and cool on a rack. They are best eaten within a few hours of baking. Or wrap airtight and freeze for up to 8 weeks.
Pumpkin Pie Spice
Combine:
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Makes 3 tbsp
Pat's notes: Once I used a ready-made pumpkin pie spice but it wasn’t nearly as good. The pumpkin pie spice recipe above tastes much better in these madeleines. After the madeleines cool I like to dust them with powdered sugar.
Posted by Ann @ Gails.
Pumpkin Madeleines
2 large eggs
2/3 cup sugar
6 tbsp unsalted butter, melted
1 cup all-purpose flour
2 tbsp unsweetened pumpkin pulp (canned pumpkin is fine)
1 tsp freshly squeezed lemon juice
1/4 tsp pumpkin pie spice (recipe below)
dash of salt
In the medium bowl of an electric mixer, beat the eggs and sugar at high speed for about 5 minutes or until light and fluffy.
Beat the 1 cup flour into the egg mixture at low speed. Gradually beat in the 6 tbsp butter. Increase the speed to medium and beat in the pumpkin pulp, lemon juice, pumpkin pie spice, and salt until well blended. Cover and let the mixture stand at room temperature for 1 hour.
Preheat the oven to 375 degrees (F).
Spoon the batter into the prepared madeleine molds, using about 1-1/2 tbsp for each cookie. Do not spread the batter in the molds. Bake for 15 to 20 minutes or until golden brown (I start checking at about 13 minutes). Remove the madeleines from the molds at once and cool on a rack. They are best eaten within a few hours of baking. Or wrap airtight and freeze for up to 8 weeks.
Pumpkin Pie Spice
Combine:
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cloves
Makes 3 tbsp
Pat's notes: Once I used a ready-made pumpkin pie spice but it wasn’t nearly as good. The pumpkin pie spice recipe above tastes much better in these madeleines. After the madeleines cool I like to dust them with powdered sugar.
Posted by Ann @ Gails.
Rec: Madeleines
Madeleines
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup all purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Preheat oven to 375̊F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. Yield: about 20
Source: 1/00 Bon Appetit http://www.epicurious.com/recipes/food/views/102893
Pat’s note: These are very good.
http://www.epicurious.com/recipes/food/views/102893
Madeleines
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup all purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar
Preheat oven to 375̊F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.) Dust cookies with powdered sugar. Yield: about 20
Source: 1/00 Bon Appetit http://www.epicurious.com/recipes/food/views/102893
Pat’s note: These are very good.
http://www.epicurious.com/recipes/food/views/102893
Ina Garten made these Coconut Madeleines recently and they looked really good.
Coconut Madeleines
Copyright 2005, Barefoot in Paris, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: 0 min Cook Time: 10 min Level:
Easy
Serves: 24 madeleines
Ingredients
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional
Directions
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.
Coconut Madeleines
Copyright 2005, Barefoot in Paris, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: 0 min Cook Time: 10 min Level:
Easy
Serves: 24 madeleines
Ingredients
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners' sugar, optional
Directions
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.
With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners' sugar, if desired.
From Tish Boyle REC: Bittersweet Chocolate Madeleines...
BITTERSWEET CHOCOLATE MADELEINES
Recipe By :The Good Cookie
3/4 cup unsalted butter -- (1 1/2 sticks) cut into tablespoons
5 ounces bittersweet chocolate -- coarsely chopped
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder -- nonalkalized, plus
2 teaspoons cocoa powder -- nonalkalized
2 teaspoons baking powder
1 Pinch salt
4 large eggs -- at room temperature
3/4 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Confectioners' sugar -- for dusting (optional)
Equipment:
Two regular madeleine pans (don't use nonstick pans)
Make the batter
In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 4 minutes. Remove the pan from the heat and let the butter cool until tepid.
In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat and allow the chocolate to cool until tepid.
Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
Place the eggs in a medium bowl and, using a rubber spatula, stir them just until they are blended and smooth (you don't want to whip them or incorporate much air). Stir in the granulated and light brown sugars until well blended. Very gently, fold in the flour mixture all at once until just blended (do not overwork the batter). Stir the vanilla extract into the cooled butter, then add this to the batter, stirring just until combined. Stir in the melted chocolate. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes or until the batter has thickened slightly.
Bake the madeleines
Position a rack in the center of the oven and preheat the oven to 425 degrees F. Spray two madeleine pans thoroughly with nonstick cooking spray, or brush them with melted butter.
Place a dollop of batter in each mold, filling them two-thirds full and mounding the batter slightly in the center. Bake, one pan at a time, for 8 to 10 minutes, or until the madeleines are set and domed in the center; do not overbake, or the madeleines will be crusty. Invert the madeleines onto a wire rack. Dust lightly with sifted confectioner's sugar, if desired, and serve warm.
Store in an airtight container at room temperature for up to a day, but these are best eaten while still warm.
BITTERSWEET CHOCOLATE MADELEINES
Recipe By :The Good Cookie
3/4 cup unsalted butter -- (1 1/2 sticks) cut into tablespoons
5 ounces bittersweet chocolate -- coarsely chopped
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder -- nonalkalized, plus
2 teaspoons cocoa powder -- nonalkalized
2 teaspoons baking powder
1 Pinch salt
4 large eggs -- at room temperature
3/4 cup granulated sugar
2 tablespoons light brown sugar
1 teaspoon vanilla extract
Confectioners' sugar -- for dusting (optional)
Equipment:
Two regular madeleine pans (don't use nonstick pans)
Make the batter
In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 4 minutes. Remove the pan from the heat and let the butter cool until tepid.
In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat and allow the chocolate to cool until tepid.
Sift together the flour, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
Place the eggs in a medium bowl and, using a rubber spatula, stir them just until they are blended and smooth (you don't want to whip them or incorporate much air). Stir in the granulated and light brown sugars until well blended. Very gently, fold in the flour mixture all at once until just blended (do not overwork the batter). Stir the vanilla extract into the cooled butter, then add this to the batter, stirring just until combined. Stir in the melted chocolate. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes or until the batter has thickened slightly.
Bake the madeleines
Position a rack in the center of the oven and preheat the oven to 425 degrees F. Spray two madeleine pans thoroughly with nonstick cooking spray, or brush them with melted butter.
Place a dollop of batter in each mold, filling them two-thirds full and mounding the batter slightly in the center. Bake, one pan at a time, for 8 to 10 minutes, or until the madeleines are set and domed in the center; do not overbake, or the madeleines will be crusty. Invert the madeleines onto a wire rack. Dust lightly with sifted confectioner's sugar, if desired, and serve warm.
Store in an airtight container at room temperature for up to a day, but these are best eaten while still warm.
shaun-in-to
Well-known member
Julia Child's tip for prepping the pan ...
She browns her butter, but you could simply melt butter. Mix 1 tbsp melted butter with 1-1/2 tbsp flour. Then use a pastry brush to paint this mixture into the molds. The madeleines will never stick.
Her recipe in The Way to Cook is the one I always use--never fail, classic, can't go wrong.
She browns her butter, but you could simply melt butter. Mix 1 tbsp melted butter with 1-1/2 tbsp flour. Then use a pastry brush to paint this mixture into the molds. The madeleines will never stick.
Her recipe in The Way to Cook is the one I always use--never fail, classic, can't go wrong.
Another from Tish Boyle REC: Orange Almond Madeleines...
ORANGE ALMOND MADELEINES
Recipe By :The Good Cookie
1/2 cup slivered almonds
3/4 cup granulated sugar -- divided
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large egg whites -- at room temperature
3/4 cup unsalted butter -- (11/2 sticks) cut into tablespoons
1/2 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia -- or orange extract
For the Sugar Glaze:
1 cup confectioners' sugar
2 tablespoons unsalted butter -- melted
3 tablespoons whole milk
1/4 teaspoon Vanilla extract
Equipment:
Two regular madeleine pans (don't use nonstick pans)
Make the batter
1. Place the almonds and 1 tablespoon of the sugar in the bowl of a food processor and blend until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, the flour, and salt and stir until well blended. Slowly whisk in the egg whites until blended.
2. In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 5 minutes. Remove from the heat and whisk butter into the almond mixture until combined. Whisk in the vanilla extract and Fiori di Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours, until cold (or up to 24 hours).
Bake the madeleines
3. Place two racks near the center of the oven and preheat the oven to 375°F. Spray two madeleine pans thoroughly with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray.
4. Place a dollop of batter in each mold, filling them two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden brown and the centers spring back when lightly touched. Immediately remove the madeleines from the molds and place them on a wire rack to cool while you make the glaze.
Glaze the madeleines
5. Put the confectioners' sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth.
6. Place the rack with the madeleines on it over a baking sheet. Dip a madeleine scalloped side down in the glaze, letting the excess drip off, then place the madeleine on the cooling rack (glazed side up). Glaze the remaining madeleines. Serve the madeleines immediately, or store in an airtight container until ready to serve. Store in an airtight container at room temperature for up to a day.
ORANGE ALMOND MADELEINES
Recipe By :The Good Cookie
1/2 cup slivered almonds
3/4 cup granulated sugar -- divided
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large egg whites -- at room temperature
3/4 cup unsalted butter -- (11/2 sticks) cut into tablespoons
1/2 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia -- or orange extract
For the Sugar Glaze:
1 cup confectioners' sugar
2 tablespoons unsalted butter -- melted
3 tablespoons whole milk
1/4 teaspoon Vanilla extract
Equipment:
Two regular madeleine pans (don't use nonstick pans)
Make the batter
1. Place the almonds and 1 tablespoon of the sugar in the bowl of a food processor and blend until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, the flour, and salt and stir until well blended. Slowly whisk in the egg whites until blended.
2. In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 5 minutes. Remove from the heat and whisk butter into the almond mixture until combined. Whisk in the vanilla extract and Fiori di Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours, until cold (or up to 24 hours).
Bake the madeleines
3. Place two racks near the center of the oven and preheat the oven to 375°F. Spray two madeleine pans thoroughly with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray.
4. Place a dollop of batter in each mold, filling them two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden brown and the centers spring back when lightly touched. Immediately remove the madeleines from the molds and place them on a wire rack to cool while you make the glaze.
Glaze the madeleines
5. Put the confectioners' sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth.
6. Place the rack with the madeleines on it over a baking sheet. Dip a madeleine scalloped side down in the glaze, letting the excess drip off, then place the madeleine on the cooling rack (glazed side up). Glaze the remaining madeleines. Serve the madeleines immediately, or store in an airtight container until ready to serve. Store in an airtight container at room temperature for up to a day.