WatchAppetite

A French Affair: Madeleine

6 months ago

madeleine

Believed to be named after a girl who invented it, Madeleine is a sponge-like cookie that can be enjoyed any time and in any occasion. Dip it into your afternoon tea or make it in batches to give as a present. This French pastry is a sure treat for anyone who takes delight in all things French.  

 

Madeleine

Makes 20-24 cookies

 

½ cup Clarified butter, plus additional for greasing

½ cup Almond flour, unsifted

¾ cup Cake flour, sifted

¼ tsp Lemon rind

¼ tsp Salt

4 Eggs, lightly beaten

1 cup Sugar

1 tsp Almond extract

  • Madeleine pans

 

  1. Heavily grease with clarified butter and flour the madeleine pans, set aside and preheat the oven to 350°F.
  2. In a bowl, combine your dry ingredients with a whisk and set aside.
  3. In a mixing bowl with a wire whisk attached, combine the eggs and sugar and beat to ribbon stage* (until very thick). With the machine running, add the almond extract. Remove bowl from the mixer.
  4. Gently fold the clarified butter and then the dry ingredients into the mixture.
  5. Use a small scoop or a piping bag with a plain tip to fill the prepared molds up to ¾ full. Place molds on top of a cookie tray and bake for about 15-20 minutes until lightly golden on the sides.

 

*Ribbon stage is when the eggs and sugar are whisked together until light and thick, producing a pale yellow color (almost white). To test, dip the wire whisk into the batter and allow the batter to drop in a number 8 or ribbon and the batter should stay in shape for approximately 3 seconds before melting into the rest of the batter. Depending on your mixer, mix at high speed for about 4-7 minutes to reach the ribbon stage.

 

Tips:

  1. Make sure to grease the pans very well with melted butter and flour them, tapping out excess. The grooves will make the dough stick so greasing and flouring helps dislodge the cakes easier.
  2. These madeleines are sponge-based so keeping them in the pans after removing from the oven allows them to shrink away from the sides and loosen even more from the pans.

 

Recipe by Chef Patty Loanzon

Photographed by Mike Cuevas

 

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