14 June 2012

Oui Oui

One of my recent purchases  at the flea market was this cute Madeleine tray . I've been wanting one for awhile, because I love those yummy little cookies you can grab at Starbucks.

 I put the Madeleine tray to use! I feel like I need to work on the technique a little more, but the cookies turned out pretty great! 
I used this recipe from allrecipes.com.  I did alter it a little, because I didn't have some items on hand.

Madeleine Tray
Hand or stand mixer
A bowl or two
A 375 degree oven 

1/4 C melted butter
2 eggs 
1/8 t salt
3/4 t vanilla 
1/2 C flour

  1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

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