SPICED MADELEINES
Look for madeleine molds at local cooking-supply stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 large cookies
Number Of Ingredients 14
Steps:
- Brush two nonstick trays of twelve madeleine molds each with melted butter to coat; set aside.
- In a medium heatproof bowl, whisk together eggs, honey, and granulated sugar. Place the bowl over a saucepan of simmering water, and whisk until just warm to the touch. Remove, and beat using a handheld electric mixer on medium speed until mixture has doubled in volume, about 8 minutes. Beat in vanilla.
- In a small bowl, sift together flour, baking powder, salt, ginger, cinnamon, allspice, pepper, and cloves. Gently fold flour mixture into the batter in three additions. Add melted butter, and gently fold it in. Cover the bowl with plastic wrap, and set aside at room temperature for 30 minutes.
- Preheat oven to 400 degrees. Fill prepared molds three-quarters full. Using a small offset spatula, smooth the batter so that it's even with the surface of the molds.
- Bake until golden brown, 8 to 10 minutes. Immediately invert pans over a wire cooling rack, and let the madeleines cool slightly, shell side up. Dust with confectioners' sugar. Serve slightly warm or at room temperature.
HONEY MADELEINES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Remove from heat, and stir in honey and almond extract (or vanilla extract). Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
- In a medium bowl, using a rubber spatula mix the eggs and sugars until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled, about 30 minutes.
- Preheat oven to 425 degrees; with rack in center. Brush madeleine molds with melted butter; set aside.
- Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
- Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack and serve warm, if possible. If not serving warm, once the madeleines are cool, sift some confectioners' sugar over the seashell side.
SPICED MADELEINES
Make and share this Spiced Madeleines recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 12m
Yield 30 madeleines
Number Of Ingredients 9
Steps:
- In a large mixing bowl, beat eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5-7 minutes, or till thick and satiny.
- In a medium mixing bowl sift together the flour, cinnamon, baking powder, and nutmeg. Sift one fourth of the flour mixture over the egg mixture: gently fold inches Fold in remaining flour by fourths Fold in the 1/2 cup butter or margarine. Spoon batter into greased madeleine molds, filling each one three-fourths full.
- Bake in a preheated 375F oven for 10-12 minutes, or till edges are golden and tops spring back. Cool in molds on a rack for 1 minute.
- Transfer cookies to a rack and cool. Sift powdered sugar over tops. Store in freezer.
Nutrition Facts : Calories 75, Fat 3.8, SaturatedFat 0.8, Cholesterol 28.2, Sodium 51, Carbohydrate 8.9, Fiber 0.2, Sugar 4.5, Protein 1.4
HONEY SPICED MADELEINES
Number Of Ingredients 14
Steps:
- Whisk together the flour, baking powder, spices, salt and pepper and keep at hand. Working in a mixer bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and fragrant. Fit the mixer with the whisk attachment, or work in a bowl with a handheld mixer or a whisk, add the eggs to the bowl and beat until the mixture is light colored, fluffy and thickened, about 2 minutes; beat in the honey, then the vanilla. Switch to a rubber spatula and very gently fold in the dry ingredients followed by the melted butter. You can use the batter now, but it's better if you give it a little rest. Spoon the batter into madeleine molds, cover, chill, then bake the cookies directly from the fridge. When you're ready to bake, center a rack in the oven and preheat the oven to 400 degrees F. Bake the large madeleines for 11 to 13 minutes and the minis for 8 to 10 minutes, or until the madeleines are golden and the tops spring back when prodded gently. Remove the pan from the oven, turn it over onto a heatproof surface and peel it away from the madeleines. Transfer the cookies to a rack to cool to just-warm or room temperature. Serving: When you're ready to serve the cookies, give them a dusting of confectioner's sugar. Like traditional madeleines, these are good with tea, but because of the spices, they're also very good with espresso. And, as unorthodox as the combination may be, they pair well with single-malt whisky and armagnac, too. Storing: Madeleines are really best served just warm or at room temperature the day they are made. Leftovers should be kept in a closely covered container and, if you've got them long enough for them to have gone stale, dunk them in whatever you're drinking.
HONEY & VANILLA MADELEINES
Serve alongside an overflowing bowl of summer berries and you'll have the perfect summer pud
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Dessert
Time 35m
Yield Makes 15
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter a 12-hole madeleine mould (use a tiny amount of the melted butter) and dust lightly with flour. You can use tartlet tins if you don't have the a madeleine mould.
- Mix the flour and sugar in a bowl. Put the butter, egg yolk, honey and vanilla into a separate bowl and whisk with a fork to mix. Whisk the two egg whites until stiff. Fold the butter mixture into the dry ingredients until evenly mixed, then fold in the egg whites in two batches using the whisk.
- Divide between the prepared moulds and bake for 10-12 mins until golden brown and firm to the touch. Leave to cool in the moulds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.14 milligram of sodium
SPICED MADELEINES
Categories Cookies Dessert Bake Spice Cinnamon Nutmeg Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 madeleines
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Brush molds with some melted butter, then chill until set, about 5 minutes. Brush molds again with some melted butter and chill pan.
- Sift together flour, baking powder, spices, and a pinch of salt.
- Whisk together sugars and eggs until combined well. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. 3Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with confectioners sugar.
- *Available at many cookware shops and Bridge Kitchenware (800-274-3435).
MADELEINES WITH LAVENDER HONEY
These cake-like cookies are perfect with a cup of tea. Madeleine pans are available at cookware stores.
Categories Cookies Mixer Egg Dessert Bake Low Cal Family Reunion Honey Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Butter each madeleine mold in pan and dust with flour, tapping out excess. Melt 9 tablespoons unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3 to 4 minutes. Set browned butter aside.
- Using electric mixer, beat egg whites, sugar, all purpose flour, and almond flour in medium bowl until mixture is blended and smooth. Place honey in small microwave-safe bowl. Heat just to warm, 5 to 10 seconds. Beat honey into batter. Add browned butter; beat to blend. Spoon 1 tablespoon batter into each prepared madeleine mold.
- Bake madeleines until tops are just dry and tester inserted into center comes out clean, about 12 minutes. Cool 5 minutes. Gently tap madeleines out of molds. Place on rack to cool slightly.
- To prepare additional madeleines, wash pan and cool completely. Butter and flour molds and fill as directed above. Serve madeleines warm.
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4.9/5 (137)Category CookiesCuisine FrenchTotal Time 1 hr 30 mins
- Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stovetop.
- Using a handheld or stand mixer fitted with a whisk attachment (didn’t notice a difference using either one), beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. (The remaining ingredients are mixed together by hand; you no longer need the mixer.)
- Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. (Instead of dumping it all in at once.) Make sure you’re handling this batter with care. It’s very delicate.
CHESTNUT HONEY AND SPICE MADELEINES | THE LEMON APRON
From thelemonapron.com
Servings 12Total Time 3 hrs 12 minsEstimated Reading Time 6 mins
- Working in a mixer bowl, stir the sugar and orange zest together. Fit the mixer with the whisk attachment, add the eggs to the bowl and beat for about 2 minutes, until the mixture is light, fluffy and thickened.
- Add in the honey, then the vanilla. Switch to a rubber spatula and gently fold in the dry ingredients followed by the melted butter. Ensure that the butter has cooled down.
- You can use the batter now, but Dorie Greenspan says it’s better if you can give it a little rest. Press a piece of plastic wrap against the surface of the batter and chill for 3 hours or, if you have the time, overnight. Making the batter in advance also means you can have madeleines that are fresh from the oven and still warm if you’re serving them for breakfast, or prepare them in the morning and bake them for teatime in the afternoon.
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