Madeleines ~ The World’s Best Madeleines
Just when I thought it might be ok to get rid of my madeleine pans, I bumped into this recipe – The World’s Best Madeleines. I never know what to purge from my kitchen equipment. Things change as you move through life. You can accumulate a bunch of unnecessary stuff that starts to take over valuable real estate in your kitchen that no longer fits your lifestyle. If you follow that rule that if you haven’t used it in a year you probably should get rid of it, I guess I should get rid of it. While going through my bakeware I discovered pans that I forgot that I had purchased and not used. Somehow they got pushed to the back of the cabinet and went unnoticed for an embarrassing amount of time. I was going to be firm – get rid of them. Then as I was going through one of my cookbooks I saw this recipe, I quickly rifled back through my cabinet to locate my madeleine pans.
Then I “bumped” into another problem. Another delay; more research; bump or no-bump – no bump; baking powder or no baking powder”. Unlike my problem with my cornbread, I knew I did not want baking powder. I read David Lebovitz post about getting rid of your bitter baking powder. My super-taster relative always comments she can taste the bitter of baking powder, even the brand Rumford, that is a non-aluminum baking powder that Mr. Lebovitz recommends. When I found this recipe that gets their “lift” from beating the eggs I was pretty sure this was the one.
It turns out if you use a scale, it is an equal ratio of 60 grams each – 60 butter, 60 sugar, 60 egg, and 60 flour if you add the flours together (24 cake and 36 ap = 60). Why don’t we Americans adopt this method?
I possibly should have purged these pans, I am so glad I did not.
So thank you Lori Longbotham for the world’s best madeleines. I concur. Thank you David Lebovitz for all the good advice and for a little virtual vacation because I love all things French. Oh, and they passed the super-taster test.
- ¼ cup ( ½ stick) unsalted butter
- 2 tablespoons finely grated lemon zest
- ¼ cup all-purpose flour
- ¼ cup cake flour (not self-rising)
- pinch of salt
- ¼ cup sugar
- 1 large egg
- 2 large egg yolks
- Confectioners’ sugar
- Mise en place ~ gather all ingredients
- Bring all ingredients to room temperature.
- Butter and flour madeleine pan.
- Place dry kitchen towel on a work surface.
- Position a rack on lower third of the oven
- Pre-heat oven to 375 degrees F.
- Melt butter – add zest – set aside - allow to cool, yet still liquid.
- Whisk flours and salt together – set aside.
- Beat sugar, egg, and yolks, on high speed to ribbon stage.
- Gently fold in dry mixture about 3 tablespoons at a time – be careful not to deflate.
- Fold in butter – gently - about a tablespoon at a time.
- Divide batter equally into molds – do not overfill.
- Bake for 12-14 minutes – mine only took 12.
- Tap one side of the pan to release the madeleines onto the towel; let them cool flat side down.
- Serve warm or at room temperature – dusted lightly with confectioners’ sugar.
- Store completely cooled madeleines in an airtight container.
I am taking these to
Susan’s at Between Naps On The Porch
Miz Helen’s at Miz Helen’s Country Cottage
Liz’ at The Brambleberry Cottage
Michael’s at Rattlebridge Farm
Carol’s at The Answer is Chocolate
Debra’s at Common Ground
Cindy’s at Romantic Home
Ruthie’s at What’s Cooking With Ruthie
Leigh Anne’s at Home Based Mom
Linda’s at Crafts Ala Mode
Ms. Tablescaper’s at The Tablescaper