Madeleines

Madeleines | insimoneskitchen.com

It’s funny how you can be intrigued by something as soon as you see it and madeleines, that small cake like cookie (or is it a cookielike cake??) were just the thing I was dying to make. I can’t even remember where I first saw it to be honest. It had been simmering in the back of my mind for a while but I was missing the correct shape of baking tin. And while I am sure you could bake it in another form, it just wouldn’t be right without that tell tale shell like shape, now would it?

So I had to have the tin. I asked one for christmas and I got one, but with tiny, tiny shapes, more suitable for making chocolates then proper madeleines (which are not big to begin with)  So only this week did I manage to score the proper baking ‘tin’. It’s not really a tin as I could only find a silicon mold. I did understand from various people that I should be baking these in metal forms rather then the silicon ones, but I had to do with what I could find right? I had already more then spend my budget on kitchen supplies this week so finding another mold was just a no-go… 🙂 (truth be told, had I found one, I would probably have bought it, regardless of budget!)

Madeleines | insimoneskitchen.com

I love buying kitchen supplies! I bought a new frying pan plus we wanted to buying new cooking pans as well. The stuff we have does the job, but it’s old and rather bad quality and starts to slowly fall apart, so it was really time for getting some proper pans. It’s the thing we do use most, so a worthy investment… 🙂 Anyway, I am straying from the story of the madeleines…

So I got the silicon mold, terribly orange in color… Why do they make these things in orange? I mean; seriously… there are much better colors out there!! I do think that metal will probably brown them a little bit better then the silicon did, but overall I do think they look pretty. I got the recipe from 101 cookbooks and you can find the original here

Madeleines | insimoneskitchen.com

I was told that the secret to real madeleines was to make sure that the recipe included ‘burnt butter’ and so I found one that had. It does give the cakes a distinct flavor so I would definitely keep that in. I wanted to try a base recipe for my first madeleines but I can already see how good they would be with a lovely glaze of lemon or chocolate and I saw this great recipe for chocolate madeleines on Martha Stewarts website that I will definitely be trying out next!

In the meantime; here is the recipe that I used! (original from 101 cookbooks)

Madeleines

Ingredients:

170 gr unsalted butter 2 tablespoons softened unsalted butter (for greasing pan) 3/4 cups unbleached all-purpose flour 4 large eggs a pinch fine-grain sea salt 2/3 cups sugar zest of one large lemon seeds of one vanilla pod powdered sugar a bit of extra flour for dusting baking pan Special equipment: A madeleine baking pan,

Directions:

Preheat oven to 175 C Melt the butter in a small sauce pan on medium heat until it's brown and starts to smell rather nutty. Do make sure that you don't let it get burned as that.... is something you do not want! Once brown, strain the butter (you can use a paper towel over a mesh strainer) so that the solids are left behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling. While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Mine came out of the pan very easily. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed). Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together. You don't want the butter to be too hot or it will work on your eggs. Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I found that the batter becomes thick quite quickly. I had to bake in several batches as the mold only holds 9 madeleines. And this recipe makes much more then that. Bake the madeleines for about 15 minutes depending on your oven. Make sure to check them from time to time. Once the edges turn golden remove from the oven and turn out onto a cooling rack immediately. Dust with icing sugar and serve. The madeleines are best eaten the day they are made. Makes 2 -3 dozen regular madeleines.
Recipe from 101 Cookbooks

 


Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

21 comments

  1. Wow, they look perfect for this wintry, windy day… almost snowing here.

  2. Queste madeleines hanno un aspetto delicato bellissimo, ciao

  3. Lovely little madeleines! They look heavenly.

    Cheers,

    Rosa

  4. I love madeleines and yours are so pretty. I also bought the pans at very cheap price but have not bake any madeleines yet. Thanks for reminding 🙂

  5. They look fantastic Simone, and elegant, just as madelines are supposed to look. Its been “simmerning” in my head to make these pretty little things for a while too :-), but I do not have the pan and would not even mind an orange one right now. Love the nutty aroma of the browned butter.

  6. “simmerning” = “simmering”

  7. Your plain madeines look just wonderful!!!

    Lovely madeleines home made by Simone,….!!! 🙂

  8. Thet seem as delicious as the french
    If you want you can put the dough in the fridge 30 minutes, they will be better! (it’s a french trick! =) )

  9. Pingback: Tweets that mention Madeleines | Junglefrog Cooking -- Topsy.com

  10. They look great Simone! I understand your quest to find kitchen supplies especially with baking!

  11. Simone, they look light and dreamy! Is it time for coffee and madeleines yet?

  12. Wow! These look simply stunning! Beautiful photos!

  13. These look great and tasty 🙂

  14. Ohh I love madeleines. They look just lovely.

  15. They look so beautiful, Simone! And stunning pictures, as usual! Madeleines have always seemed intimidating to me, they’re such a classic. Well done!

  16. Your madelienes are gorgeous Simone! I would love a few with a big mug of tea. Such lovely treats. I love buying new stuff for my kitchen too – especially baking stuff – it’s a sickness.

  17. HH from http://www.fromdonutstodelerium.com My Life as a Housewife has a recipe for these that she says is one of the best things she has ever eaten in her entire life – and she is a madeleine fiend. Thought you might like to check it out!
    These look divine. I love them. I need to make them more often!
    And now, I have two recipes to try!
    🙂
    valerie

  18. Gorgeous! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight. We’re featuring cookies this week and this kinda fits that description, right? 🙂

  19. I have been playing around with macarons and have finally posted a batch that came out. Then, I saw those Madeleine molds at Williams and Sonoma. My daughter is Madeleine and it was her birthday last week. I made them and they were lovely. I’ll be posting them in the next week. Your photos are wonderful. I am still learning. I came to your blog because of a link on foodgawkers. Thank you for the tips.

Leave a Reply

Your email address will not be published. Required fields are marked *