I can not believe it has been 4 years since I started blogging. Unfortunately, 2016 wasn't a big year for Food and Gladness. Because of my persistent aliments, I wasn't able to be in the kitchen cooking and creating as much as I desired. God has used this time of physical weakness to show me His strength. It has been a difficult transition to rely on His strength instead of me taking control and doing things on my own. I have not perfected this yet, but at least I'm aware and willing to grow. One passage that has been forefront in my mind lately is Psalm 73:26, " My body and my mind may become weak, but God is my strength. He is mine forever!" This verse is a great reminder that no matter the problems you may face, God is always stronger and can handle it.
So today's recipe are Madeleines. They are a light, delicate, and airy French cake. Yes, cake, although they look like cookies. To make these beauties, you'll need a Madeleine pan. I purchased my pan at Williams-Sonoma, but they also carry the pans at Kitchen Conservatory in St. Louis. If you are serious about making these cake, and plan to do so often, I suggest that you purchase 2 pans, in order to make 24 cakes at a time. That may sound like a lot, but believe me, these cakes won't last long in your home.
After making my first batch of Madeleines, I did some research on the French Madeleine recipe. I came to find out that the first recipe I used (Bake from Scratch; the French Issue) was not up to snuff per authentic French standards because it used corn starch. I also encountered incorrect weight to volume measurements re: flour in this and several other recipes in this magazine, so I would not recommend using Bake from Scratch as a resource.
So the quest for a better and authentic recipe lead me to French Moments. With a few small tweaks, like skimming the solids off the browned butter, using '00' flour, and resting the batter in the refrigerator for 15 minutes prior to baking , this recipe seems perfect. I hope you enjoy! Here's to four years of Food and Gladness!
CLICK HERE for a printer friendly recipe. Recipe make approximately 30 Madeleines.
INGREDIENTS FOR FRENCH MADELEINES
- 3 eggs, room temperature
- 250 grams of '00' flour (about 2 and 1/3 cups)
- 200 grams of granulated sugar (about 1 cup)
- 125 grams of unsalted butter (1 stick + 1/2 tablespoon), melted & lightly browned. Skim solids off the melted butter. *will need 1 to 2 add'l Tbsp of butter to brush onto Madeleine pan.
- 50 grams of milk
- 1 teaspoon of pure vanilla extract
- 1.5 teaspoons baking powder
- 1/4 teaspoon Kosher salt
- Zest of 1 lemon
DIRECTIONS FOR FRENCH MADELEINES
- In a large mixing bowl, using a hand or stand mixer, mix eggs and sugar together until it lightens and doubles in size (about 3-4 minutes).
- Add in vanilla and lemon zest to the egg/sugar mixture. On low speed, lightly mix.
- Slowly pour in the melted, slightly cooled butter. Mix on low until smooth.
- Sift together flour, salt, and baking powder. Switch to a hand whisk. Gradually add (in 3 portions) dry ingredients to wet. Gently whisk by hand after each addition. Whisk until dry ingredients are incorporated, but do not over mix to prevent tough dough.
- Place batter into refrigerator for 15 to 20 minutes to chill.
- Preheat oven to 375 degrees F.
- If using non-stick pans, lightly butter with a pastry brush. If using metal pans that are not coated, butter and lightly flour pans.
- Fill tins with about 1 tablespoon of chilled batter (about 3/4 full). Bake 8-10 minutes. Cakes should dome and spring back when touched.
- Allow cakes to cool in the pan for a few minutes before transferring onto a cooling rack.
- Once cooled, arrange on a plate and sprinkle with confectioners sugar.