| Notes:
- Don't
overbeat the eggs or the cookies will not rise properly. I know
it may seem to defeat the purpose of using such a beautiful
pan, but the main object is to get the perfect hump on the cookies
not the shell shape.
- Serve
them fresh.
- The
batter will thicken as the butter cools.
- I
prefer a pastry bag to pipe out the batter. Place a smallish
round tip (like the Ateco 803 size) in a pastry bag and scrunch
down some of the bag into the tip to stop up the hole. This
is especially necessary if the batter is quite thin. Spoon the
batter into the bag and twist at the top to close. When you
are ready to pipe, un-scrunch the tip end of the bag and twist
the bag a few more turns to allow the batter to come out and
begin piping. When doing many at a time, this a time saver and
more efficient than spooning them or scooping them, although
scooping is quite acceptable.
- Let
them rest just a moment before turning them out.
- If
using a dark metal pan for the Madeleines, experiment with a
couple to check the color. You may need to adjust the timing
or temperature to prevent overbrowning.
- When
using a zest for flavoring, use a fine grater and only grate
the colored part of the rind to avoid bitterness.
- Madeleines
may be dipped in melted chocolate before serving.
- And
remember: 'hump' and 'fresh' are the only two real standards
for a Madeleine, so have fun experimenting and try adding your
own flavors to your basic recipe.
|
Honey
Madeleines
This
recipe calls for honey and brown sugar. If making these for a
holiday, try adding a pinch of spice to the dry ingredients or
maybe for a summer tea a pinch of finely grated lemon zest.
3
1/2 oz sugar
1 oz brown sugar
3 whole eggs
1 oz honey
Pinch of salt
1/2 t baking powder
4 1/2 oz flour
4 1/2 oz melted cooled unsalted butter
Butter or spray chosen Madeleine pans.
Preheat oven to 350°F.
Place
the sugars, eggs, honey and a pinch of salt in the bowl of a stand
up mixer. Allow to whip until light. Remove from mixer and carefully
fold in the dry ingredients in two parts, then fold in the melted
butter. Spoon or pipe batter into prepared Madeleine pans and
bake for 8 to 10 minutes, depending on the size of the pan and
how well they are filled. Let rest a moment then turn them out
on a rack to cool.
|
