Thank God. Oh yeah, and thank Tara of Smells Like Home. Why, you ask? Because finally I have a recipe that I can just throw together. Madeleines. Cookies. Simple, easy, quick. Sure, there's that three hour rest in the fridge, but I considered it optional. I wasn't going to get the hump that you're supposed to get, no matter what I did. It's like feet on a macaron. Mine just crack and leave a huge hollow spot below the shell. So why wait 3 hours when you can have the bliss that is a mini madeleine in 10 minutes flat? Lunacy, I tell you!
And as more proof that my pans must be 50% smaller than anything Dorie used, her recipe to make 12 regular or 36 small madeleines made over 60 mini madeleines! Seriously! 64 to be exact! I was overtaken by a horde of cute little fluted cookies! All just begging to be dipped into tea, glazed with lemon, or just popped into my mouth. One bite treats = evil. E-VIL. Doesn't this one just look so innocent?
And then BAM! Suddenly all of its little friends are there too! An army of madeleines, they're going to take over the world!!!
I've already made her mini madeleine recipe, which is a bit sweeter without any lemon in it. It was one of the first recipes I made once I purchased the book, in part because I needed (okay, wanted) to use my mini madeleine pan. I either end up buying a pan and having to justify it with a recipe, or I pick a recipe so I can justify buying a pan. Seriously, I think I have a problem. But I loved her mini madeleine recipe. The brown sugar and honey in that recipe lent it a more sophisticated sweetness, rather than an in-your-face sweetness that processed sugar will give you.
So was this recipe worth it? Definitely. Could it use some tweaks? Again, definitely. It's a bit too plain to be left by itself, and could use a dip in some whipped cream (I'm imagining one with a fruit puree folded into it, like strawberry or raspberry) or tea. It's a nice little treat that I wish I could bake up, two or three at a time, for that point in the day that I could really use a breather from my computer. A cup of tea and some madeleines. Hmm... I'm wondering if I should just freeze them at work and take a couple out every day around 3 for a snack... Other tweaks that I'm imagining are the ones I restrained myself from doing since we were commissioned to make traditional madeleines. Lavender. Earl Grey. Chocolate. Matcha. Lemon-glazed. Honey. Browned butter. Rosemary.
Head. Spinning. Too many choices. WANT TO MAKE THEM ALL.
Last week: Florida Pie
Next week: Pecan Honey Sticky Buns
Traditional Madeleines (from Dorie Greenspan's Baking: from my home to yours)
2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) (85g) unsalted butter, melted and cooled
Confectioners’ sugar, for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.
Just before serving, dust the madeleines with confectioners’ sugar.
Makes 12 large or 36 mini cookies
Serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.
Storing: Although the batter can be kept in the refrigerator for up to 2 days, the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If you must store them, wrap them airtight and freeze them; they’ll keep for up to 2 months.