MADELEINE COOKIE MOLDS RECIPES
MADELEINE COOKIES RECIPE - FOOD.COM
Tried this recipe several times, and never failed. Both my family and friends love the cookies a lot.
Total Time 1 hours 13 minutes
Prep Time 1 hours
Cook Time 13 minutes
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
- Pour the eggs into the mixture, and mix them together.
- Add milk, and mix until blended.
- Mix in flour, baking powder and vanilla sugar.
- Add the softened butter, and mix until blended.
- Cover the bowl and put it in the fridge for about an hour. (Personally, I don’t think this step is necessary.)
- You’d better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
- Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
- Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
- You can slightly butter and flour the pan again for the next batch.
- Dust the cookies with icing sugar before serving.
Nutrition Facts : Calories 105.7, FatContent 6, SaturatedFatContent 3.6, CholesterolContent 33.1, SodiumContent 71.2, CarbohydrateContent 12, FiberContent 0.1, SugarContent 6.7, ProteinContent 1.3
GOURMET MADELEINE COOKIES RECIPE - FOOD.COM
Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way." Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
- Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
- Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
- Dust cookies with powdered sugar.
Nutrition Facts : Calories 107.2, FatContent 6.3, SaturatedFatContent 3.8, CholesterolContent 33.9, SodiumContent 15.8, CarbohydrateContent 11.5, FiberContent 0.2, SugarContent 6.7, ProteinContent 1.3
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MADELEINES RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Category dessert
Reviews 5
Category dessert
- Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;
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GOURMET MADELEINE COOKIES RECIPE - FOOD.COM
Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way."
Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 107.2 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 107.2 per serving
- Dust cookies with powdered sugar.
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From thepioneerwoman.com
Total Time 42 minutes
Category dessert, main dish
From thepioneerwoman.com
Total Time 42 minutes
Category dessert, main dish
- Melt 10 tablespoons butter over medium heat. (Leave the remaining 2 tablespoons on the counter to come to room temperature. Set aside for the pan.) Cook butter over medium-low, stirring frequently, while it foams and bubbles. After about 5 minutes, the butter will darken and you’ll see particles on the bottom of the pan. Once these become golden or light brown, remove the pan from the heat and pour butter into a heat-proof container. Let cool. Whisk sifted flour, salt, and baking powder together. Set aside.Beat eggs and sugar together with an electric mixer on medium-high speed for about 6–8 minutes, or until thickened and pale yellow. Beat in the extracts. Gently fold in half of the flour mixture. Fold in the butter. Add the remaining flour and fold gently until incorporated. Place bowl in the refrigerator for at least 1 hour. Preheat oven to 375ºF. Use a pastry brush to coat the Madeleine tin cavities completely. Flour the pans, tapping out the excess. Do not stir the batter after removing from the refrigerator. Place a heaping tablespoon of batter into each prepared cavity. Do not spread. Place in the oven and lower the temperature to 350ºF. Bake for 12 minutes or until the cookies bounce back when lightly pressed. Remove from oven and place a wire rack upside-down on top of the pan. With oven mitts, grab the pan and cooling rack and flip, giving the pan a few good shakes. Remove the pan, and the cookies should release. If baking in batches, return the dough to the refrigerator between batches. Wash the pan with cool water and re-butter and flour the pan. Store cooled madeleines in an airtight container, layering with waxed paper, for several days.
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i am in the same situation as you, and i've read that while you can use muffin tins (or mini ones?) for madeleines, using actual madeleine molds are really the best because their shape ensures that the finished product will have the right "crispness" to the edges that everyone adores. but i'm sure that they would taste the same however you make them -- it's just the texture will be a bit ...
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