olga_d_ont
Well-known member
MADELEINES
Baking powder will help the batter rise, but it may be omitted for thinner cookies. The vanilla bean may be replaced by 1 teaspoon of vanilla extract, ADDED with the butter. A small delicate cake, somewhat like a butter cookie, baked in special shell-shape pans.
To make about 40 to 140 depending on the size.
1 vanilla bean
1 cup sugar
5 eggs
2 tsp. grated lemon or orange peel
1 3/4 cup all purpose flour, sifted
1 tsp. baking powder
12 Tbsp. butter, melted and cooled until tepid
Split open the vanilla bean and scrape out the seeds. (Reserve the pod for use as a sugar flavoring. I stick it in sugar bowl for vanilla flavoured sugar).
Whisk together the vanilla seeds, sugar and eggs for 10 to 15 minutes, or until the mixture TRIPLES in volume and is almost white in color. Add the lemon peel. Sift the flour and baking powder together, sprinkle them onto the egg mixture, and fold them in gently but thoroughly—however do not overwork the batter. Fold in the tepid butter.
Let the batter rest in a cool place, not the refrigerator, for at least 15 minutes; it can wait for several hours.
Brush Madeleine molds with softened butter and flour them. Fill the molds three quarters full with the batter. Bake in a preheated 375 F. oven for 10 to 12 minutes, or until the cookies spring back when pressed with a finger.
La Cuisine D’eve Et Olympe
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MADELEINE NUMBER TWO:
2 EGGS
3/4 CUP SUGAR
1/2 TEASPOON VANILLA EXTRACT
1 CUP ALL PURPOSE FLOUR
3/4 CUP CLARIFIED BUTTER (see note) AND COOLED BUTTER
Put eggs, sugar, and lemon rind in a rather flat bowl and stir until blended. Put over a saucepan containing 1 or 2 inches of hot water. Water SHOULD NOT TOUCH bowl, nor should it boil. Put saucepan with bowl over low heat for 5 to 10 minutes, or until egg mixture is lukewarm. Remove bowl from hot water and beat with electric mixer at high speed until light, fluffy, and TRIPLED IN VOLUME; add vanilla.
FOLD in flour and clarified butter. DO NOT BEAT. Generously butter 2 3/4- inch Madeleine pans. Fill two thirds full with batter. Bake in preheated very not oven (450 F) for 7 to 8 minutes before removing from pans. Butter pans again, refill with batter, and bake. Repeat until all of batter is used. Makes about 42.
NOTE: To clarify butter, put it in a small deep saucepan. Heat slowly until foam disappears from top and there is a light brown sediment in the bottom of the pan. This takes about 10 minutes. When clear, remove from heat and skim off and discard any brown top. Pour off clear butter, leaving sediment in pan; cool.
Woman’s Day
Baking powder will help the batter rise, but it may be omitted for thinner cookies. The vanilla bean may be replaced by 1 teaspoon of vanilla extract, ADDED with the butter. A small delicate cake, somewhat like a butter cookie, baked in special shell-shape pans.
To make about 40 to 140 depending on the size.
1 vanilla bean
1 cup sugar
5 eggs
2 tsp. grated lemon or orange peel
1 3/4 cup all purpose flour, sifted
1 tsp. baking powder
12 Tbsp. butter, melted and cooled until tepid
Split open the vanilla bean and scrape out the seeds. (Reserve the pod for use as a sugar flavoring. I stick it in sugar bowl for vanilla flavoured sugar).
Whisk together the vanilla seeds, sugar and eggs for 10 to 15 minutes, or until the mixture TRIPLES in volume and is almost white in color. Add the lemon peel. Sift the flour and baking powder together, sprinkle them onto the egg mixture, and fold them in gently but thoroughly—however do not overwork the batter. Fold in the tepid butter.
Let the batter rest in a cool place, not the refrigerator, for at least 15 minutes; it can wait for several hours.
Brush Madeleine molds with softened butter and flour them. Fill the molds three quarters full with the batter. Bake in a preheated 375 F. oven for 10 to 12 minutes, or until the cookies spring back when pressed with a finger.
La Cuisine D’eve Et Olympe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
MADELEINE NUMBER TWO:
2 EGGS
3/4 CUP SUGAR
1/2 TEASPOON VANILLA EXTRACT
1 CUP ALL PURPOSE FLOUR
3/4 CUP CLARIFIED BUTTER (see note) AND COOLED BUTTER
Put eggs, sugar, and lemon rind in a rather flat bowl and stir until blended. Put over a saucepan containing 1 or 2 inches of hot water. Water SHOULD NOT TOUCH bowl, nor should it boil. Put saucepan with bowl over low heat for 5 to 10 minutes, or until egg mixture is lukewarm. Remove bowl from hot water and beat with electric mixer at high speed until light, fluffy, and TRIPLED IN VOLUME; add vanilla.
FOLD in flour and clarified butter. DO NOT BEAT. Generously butter 2 3/4- inch Madeleine pans. Fill two thirds full with batter. Bake in preheated very not oven (450 F) for 7 to 8 minutes before removing from pans. Butter pans again, refill with batter, and bake. Repeat until all of batter is used. Makes about 42.
NOTE: To clarify butter, put it in a small deep saucepan. Heat slowly until foam disappears from top and there is a light brown sediment in the bottom of the pan. This takes about 10 minutes. When clear, remove from heat and skim off and discard any brown top. Pour off clear butter, leaving sediment in pan; cool.
Woman’s Day