Mmmmmmadeleines … pristine, snowy, pillowy, brown buttery madeleines.
I know it’s supposed to be the season of giving, but … you can’t have them. They’re all miiiiiiiine. (Moo-hooo-haaa-haaaaa-haaaaaaah!)
For the 2007 Advent Calendar, click here.
recipe after the jump
Sure, I’ve only tried one madeleine recipe, but it produces better cookies than any bakery I’ve found. Is there anything Heidi can’t do?
Madeleines from 101 Cookbooks
1 1/2 sticks unsalted butter (6 ounces)
cooking spray with flour
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
Special equipment: A madeleine baking pan, regular or small
Preheat oven to 350 degrees Fahrenheit.
Melt the 1 1/2 sticks of butter in a small pot over medium heat until it’s brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain using a paper towel over a mesh strainer, leaving the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
Spray the madeleine pan with cooking spray and set aside.
Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick – you are looking for the eggs to roughly double or triple in volume – approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture, only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 â€“3/4 full.
Bake the madeleines for 12-14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines.