Madeleines
I love, love, love Madeleines. And I have passed on that love to my kids. Not only do they love to pop them in their mouth straight from the oven, they love helping me make Them.I have tried many recipes, even the ones that ask you to leave in the refrigerator overnight. But I like this one the best and I think the key to making them great is beating the eggs and sugar well.
Ingredients: Makes 24 Madeleines
1/2 cup, 113 grams, 1 stick butter, melted
1/2 cup white granulated sugar
3 eggs, room temperature
1 cup flour
1/2 tsp baking powder
1 tsp vanilla
Preheat the oven to 375 degrees and generously butter the Madeline pans. You need two 12 mold pans.
Cream the eggs with the sugar for 8-10 mins till thick and pale in color, very important. Sift the flour with the baking powder and gently fold it into the egg and sugar mixture and drizzle the melted butter in very slowly and gently.
At this point you could leave them in the fridge for a couple of hours or even overnight, but I have no patience, I bake them right away.
Drop a tablespoon into each mold. And bake for 8-10 mins.
Dust confectionary sugar or enjoy them plain!
Ingredients: Makes 24 Madeleines
1/2 cup, 113 grams, 1 stick butter, melted
1/2 cup white granulated sugar
3 eggs, room temperature
1 cup flour
1/2 tsp baking powder
1 tsp vanilla
Preheat the oven to 375 degrees and generously butter the Madeline pans. You need two 12 mold pans.
Cream the eggs with the sugar for 8-10 mins till thick and pale in color, very important. Sift the flour with the baking powder and gently fold it into the egg and sugar mixture and drizzle the melted butter in very slowly and gently.
At this point you could leave them in the fridge for a couple of hours or even overnight, but I have no patience, I bake them right away.
Drop a tablespoon into each mold. And bake for 8-10 mins.
Dust confectionary sugar or enjoy them plain!
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