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Bastille Day Madeleines

butterfingers's picture

I figured I had to make something French for Bastille Day. Croissants were too ambitious for a Thursday night. I didn't want to tackle macarons when it has been so humid and rainy. So, I settled on madeleines. I used the recipe below, and they are very good. I wanted to share, because I really like this recipe. I wish I could share the actual madeleines. With the exception of the first 2 batches, which became dog treats, they came out beautifully. I put the melted butter on THICK, not just to ensure that the madelaines came out well but also because I like lightly crispy and brown tops on my madeleines. The recipe calls for a rounded tablespoon of batter per madeleine but that was way too much for my pan, which I think is pretty standard. I only ended up using about a half tablespoon of batter. Of course, I only have one madeleine pan, so it took me three times as long to make them (I doubled the recipe) and I finished at 1:30 this morning, but they are really good. Happy Bastille Day! Make some madeleines! I have been told that these can also be baked in mini muffin pans if you don't have a madeleine pan, but I don't need an excuse to buy a cool new pan.

This is a recipe from a bakery in New York, published in Gourmet.

Madeleines

The crisp edge on these delightful citrus-scented cookies sets them apart from any other classic madeleines our food editors have tasted. We're never going back.

1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds
12/3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons finely grated fresh lemon zest
1 vanilla bean, halved lengthwise
3/4 cup sugar
3 large eggs
1/4 cup whole milk
1 1/2 tablespoons mild honey

Special equipment: 3 nonstick madeleine pans with 12 (2-tablespoon) molds each

Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.

Sift together flour and baking powder into a large bowl, then whisk in zest.

Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.

Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.

Turn out madeleines onto a rack and serve slightly warm.

Cooks' notes:
• These madeleines are best eaten when just baked.
• The batter can be made 3 hours ahead, then chilled, covered.

Makes 36 madeleines.

Gourmet
May 2006
Bouley, New York, NY