Tuesday, March 30, 2010


After we ate our Special Chicken, Adam asked what the funny red silicone pan sitting on the counter was for. I told him it's my madeleine pan and that I want to make some in the near future. Well since he put the idea in my head which caused and instant sweet tooth, I found a recipe and got to it right then.

I know I say a lot of the recipes I try are easy but this one is truly so easy! I guess the most difficult part to overcome is having a madeleine pan. I was out shopping one day and saw the silicone one I have on big-time sale and just bought it on a whim. I'm very happy I did! I need another one now...

While studying in Paris, I remember buying these little cake-cookies in large packages in the grocery store and by the piece at corner bakeries.

There are several madeleine recipes out there. The basic recipe I use is from Cookies Unlimited by Nick Malgieri.

2 large eggs
pinch salt
1/2 cup sugar
finely grated zest of a medium orange
1 cup flour
8 tablespoons (1 stick butter), melted
confectioners sugar for finishing
two madeleine pans, buttered and floured

Set rack in the middle level of the oven and reheat to 375 degrees.

In a medium bowl, by hand, whisk together the eggs and salt until frothy, about 15 seconds. Whisk in the sugar in a stream, then the orange zest. Use a rubber spatula to fold in the flour, then the melted butter. Use a large soup spoon to fill the cavities in the molds about 2/3 full.

Bake the madelines for about 20 minutes, until they are well risen, firm and a golden color.

Remove the pans from the oven and unmold the madeleines immediately onto racks to cool. If you reuse the pan like I did, wash it and butter and flour it again.

Dust the madeleines with powdered sugar before serving.

Next time I want to make chocolate madeleines: Substitute 2/3 cup flour and 1/4 cup unsweetened cocoa powder, sifted after measuring, for the flour. Add 1 teaspoon vanilla extract.

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