I’m still baking for some coffeeplaces around here in the weekend: I should do cakes or at least some kind of cupcakes, but, oh well, they’re coffeeplaces, and what’s better to have with your coffee than a freshly baked madeleine :-).
Madeleines, besides Macarons of course, are, I guess, the most popular cookies coming from France right at the moment. I used David Lebovitz recipe from The sweet life in Paris for these ones and they turned out great :-)!
Madeleines
- 3 large eggs, at room temperature
- 2/3 cup (130g) granulated sugar
- rounded 1/8 teaspoon salt
- 1 1/4 cup (175g) flour
- zest of one small lemon
- 9 tablespoons (120g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
3. Spoon the flour into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter. (Rest the bowl on a damp towel to help steady it for you.)
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
6. To bake the madeleines, preheat the oven to 218 c.
8. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s (you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact.) Do not spread it.
10. Bake for 8-9 minutes or until the cakes just feel set. Remove from the oven and tilt the madeleines out onto a cooling rack.
11 responses so far ↓
1 Ash // 21 May 2009 at 11:54 PM
These are just beautiful! I have yet to make these little delicious treats!
Love the little strawberry cups your using too! Cute!
2 elra // 22 May 2009 at 12:38 AM
Yummy!
I have made madelines for ages. Must make this soon.
Cheers,
elra
3 Zita // 22 May 2009 at 8:35 AM
I think you know how much I love madeleines, but yours look so pretty…love the pic too,it kind of goes with your new flops pic on flickr perfect for a dyptich ;)
4 gine // 22 May 2009 at 10:32 AM
Thanks Ash :-) .. right now my kitchen is full of small cups .. I just can’t stop ordering them ;-) … but the strawberry ones are my favorite ones at the moment :-)!!
Elra, you should definitly make some soon :-)!
And Zita … I thought so too … lol :-)!
Have a great weekend all of you :-)!! XOXO
5 Julia @ Mélanger // 22 May 2009 at 12:35 PM
Ohhhh, YUM! After macarons, I love madeleines, too. Yes, absolutely perfect for coffee. I’ve not baked madeleines as much as macarons. These look just lovely. And you can see the little hump on the back that they are apparently to have. Well done! I’ve not had the most success with mine so I think I will try this recipe. Have you made any other flavour combinations?
6 Patricia Scarpin // 22 May 2009 at 1:33 PM
Gine, these are so delicate - love how you styled them!
7 snooky doodle // 22 May 2009 at 9:49 PM
oh these look so good.
8 Paula // 22 May 2009 at 10:08 PM
Your blog is so beatiful!
9 gine // 22 May 2009 at 11:31 PM
Julia: I made chocolate ones too … they tasted great but didn’t look nice at all ;-) … too sticky! What you can do with this recipe is easily add flavors like cinnamon etc.
Thanks Patricia and Snookydoodle :-)!
Paula: Thanks so much, I love your blog, too :-)!! It’s lovely!!
10 Lisa // 27 May 2009 at 10:26 AM
gine, those madeleines look gorgeous, and your photography is out of this world! You’ve got mad skills, lady! :)
11 { Lemon Glazed Madeleines } « Mélanger :: to mix // 23 June 2009 at 12:12 PM
[…] lovely Gine at i dolci fammo felici recently posted some adorable madeleines. I was instantly reminded of the fluffy, buttery shell […]
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