Madeleines Buttery French Teacake Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
• Melt butter and let cool to room temperature.
• In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
• 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.
• Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
• Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
• Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
• Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
• 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.

Steps:

• In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
• In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
• Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
• Preheat the oven to 375°F. Line baking sheets with parchment paper.
• On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
• Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.

Steps:

• Have all ingredients at room temperature, 68° to 70°F Preheat the oven to 450°F Using melted butter, generously grease 2 madeleine pans, each with 12 molds.
• Sift together cake flour, baking powder and salt and return to the sifter.
• In a medium bowl, mash and beat the butter with a wooden spoon or rubber spatula until very soft and creamy. Warm the bowl by dipping it into hot water if necessary to hasten the softening of the butter.
• In a large bowl, beat the eggs, egg yolk, sugar, vanilla extract and optional lemon zest on high speed until thick and pale yellow, about 2 minutes.
• Sift the flour mixture over the top and fold in with a rubber spatula. Fold a dollop of the egg mixture into the butter. Scrape the butter mixture back into the remaining egg mixture and fold together. Let rest for at least 30 minutes.
• Fill the molds three-quarters full; set any remaining batter aside. Bake unit the cakes are golden on the top and golden brown around the edges, 8 to 10 minutes. Immediately loosen each cake with the tip of a slim knife and unmold onto a rack to cool. If necessary, wipe the molds clean, let cool, rebutter them, and repeat the baking process with the remaining batter. These are best the day they are made, but can be stored in an airtight container for a day or two.
• Notes.
• I have to lower the oven temperature to about 385° and reduce the baking time to 7 minutes or they burn. This can vary according to your oven, pans and how much batter you dollop into each mold.
• I add the zest of one lemon to the egg/sugar batter while mixing.