How to Make Classic French Madeleines
What You Need
Ingredients
4 oz (1 stick), plus 3 tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
*add 1/4 teaspoon of baking powder
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 tablespoon lemon juice
1 tablespoon lemon zest
Powdered sugar (optional)
Equipment
Small sauce pan
Small bowl
2 medium-sized mixing bowls
Measuring cups and spoons
Whisk
Spatula
2 madeleine pans
Pastry brush
Small sieve for dusting with powdered sugar, optional
Instructions
- Melt the butter. Melt the butter in a small sauce pan. If you feel you can get it slightly toasty brown, go right ahead and do so by leaving it to bubble in the pan until it smells toasty and starts to color. Just remember that the butter will turn very quickly from toasty to burnt and that it will continue to color after it is off the heat unless you pour it into a new container. Spoon 3 tablespoons of butter into a small bowl or cup and set aside. Let the rest of the butter cool slightly.
- Prepare the dry ingredients and the wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
- Combine the dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. It may take a minute for the butter to blend into the mixture but do not over mix.
- Rest the batter. Cover the bowl with a plate (or plastic wrap) and place in the refrigerator to rest at least one hour and up to overnight.
- Prepare the pans. Add the remaining one tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture so that they are well coated. Place the pans in the freezer for at least an hour.
- Preheat the oven and fill pans. Preheat the oven to 350°F. Remove the batter from the refrigerator and one pan from the freezer. Fill each well in the madeleine pan with 1 tablespoon of the batter. Remove the other pan and fill in the same way.
- Bake the madeleines. Place both pans on a baking sheet for easy handling and place in the oven. Check after 8 minutes and rotate plans. Check again 5 minutes later. The madeleines should be browning around the edges and puffed up a little in the middle. Using your forefinger, press lightly on the center hump -- when the madeleines are finished baking, it should spring back at your touch.
- Cool and dust with sugar. Remove the madeleines from the oven and let cool for 2 minutes. Using a fork, gently loosen the madeleines from their molds and then tip the whole pan out onto a cooling wrack or tea towel. Once cool, dust lightly with powdered sugar and serve. If you are freezing or storing the madeleines, do not dust with the sugar until you are about to serve.
- To store. Store cooled madeleines in an airtight container for a few days or freeze them in a double wrapping of plastic wrap for several months. Let the cakes defrost before dusting with sugar.
Ps. Placeholder for sesame crackers. I like the lady's blog here.
And the leftover egg went into making these black sesame biscuits. I didn't want to bake butter cookies as they are high in butter content, so I decided to make these instead.
Ingredients:
75 g cake flour
15 g butter, softened at room temperature.
1/2 egg
10 ml milk
10 g caster sugar
1/4 tsp salt
1/4 tsp baking powder
10 g black sesame seeds, toasted
Method:
And the leftover egg went into making these black sesame biscuits. I didn't want to bake butter cookies as they are high in butter content, so I decided to make these instead.
Ingredients:
75 g cake flour
15 g butter, softened at room temperature.
1/2 egg
10 ml milk
10 g caster sugar
1/4 tsp salt
1/4 tsp baking powder
10 g black sesame seeds, toasted
Method:
- Sift cake flour,baking powder and salt into a mixing bowl. Add sugar and softened butter. Rub butter into dry ingredients with fingers until it resembles cornmeal.
- Add in egg and milk. (Milk can be added slowly until the right consistency is reached. You may add less than stated in the recipe if the dough is too wet or you may add more if dough is too dry.)
- Gather into a dough with hands. Knead into a smooth dough, but do not overknead.
- Add in sesame seeds and knead for 1 min to evely distribute the seeds.
- Cover in cling wrap and leave for 30 mins.
- On a lightly floured surface, roll dough to 2 mm thickness. (2 mm is ideal for the right crispiness. Try not to make thicker biscuits.)
- Trim into a large rectangle. Cut into 3.5 cm squares.
- Leaving small gaps between each dough, bake for 15 mins at 180 deg C until golden brown.
