If my kitchen could look like Williams-Sonoma, I’d be a happy girl. I recently received a W-S credit, and used it to buy some mini madeleine pans. Practical gal that I am, I concluded that it was only practical to make madeleines this weekend – don’t you agree?
I never made madeleines before (though I have consumed many), so I deferred to David Lebovitz’s tried and true recipe, located here. I haven’t changed it and am just adding my pictures of the process.
You will need:
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- rounded 1/8 teaspoon salt
- 1 1/4 cup flour
- 1tsp baking powder
- zest of one small lemon
- 9 tbsp unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds
- 3/4 cup powdered sugar
- 1 tbsp freshly-squeezed lemon juice
- 2 tbsp water
1. Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
3. Spoon the flour and baking powder into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.
4. Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.) To bake the madeleines, preheat the oven to 425 degrees.
6. Plop enough batter in the center of each indentation with enough batter to fill it by 3/4′s. Do not spread it.
7. Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the powdered sugar, lemon juice, and water until smooth.
9. Remove from the oven and tilt the madeleines out onto a cooling rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest each one back on the cooking rack, scalloped side up, until the cakes are cool and the glaze has firmed up.
Storage: Glazed madeleines are best left uncovered, or not tightly-wrapped; they’re best eaten the day they’re made. They can be kept in a container for up to three days after baking, if necessary. (Noshgirl note: I doubt mine will make it to Day 3. Yum.)
This basic recipe was quite straightforward and in my opinion, pretty foolproof. My next step would be to use it as a base to create other madeleine flavors.
Tell me, what type of madeleine would you like to see me make?