The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg

Author:Judy Rosenberg
Language: eng
Format: epub, pdf
Publisher: Workman Publishing Company
Published: 2011-04-08T04:00:00+00:00

M-M-M-Madeleines

So called because they were the exact sounds uttered by my daughter, Maya, when she tasted these for the first time. I knew she would love them because, like me, she is a lover of basics—in this case a sweet, rich butter flavor accented with vanilla and lemon zest.

INGREDIENTS

Vegetable oil or butter for greasing the madeleine forms

6 tablespoons (¾ stick) unsalted butter

½ cup sugar

Pinch of salt

2 large eggs, at room temperature

¾ teaspoon pure vanilla extract

1 teaspoon grated lemon zest

½ cup plus 3 tablespoons cake flour, sifted

MAKES 18 MADELEINES

1. Place a rack in the center of the oven and preheat to 375°F. Thoroughly grease 18 madeleine forms with vegetable oil or butter, using a paper towel or a piece of plastic wrap to spread the butter into all the little grooves.

2. Melt the butter in a small saucepan over medium-low heat. Remove from the heat and let cool to room temperature, 10 to 15 minutes.

3. Meanwhile, beat the sugar, salt, eggs, vanilla, and lemon zest together in a medium-size mixing bowl using the whisk attachment on an electric mixer until thick and pale, 4 to 5 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

4. Resift half of the flour over the egg mixture, and fold it in gently with the spatula so that it is almost, but not completely, incorporated. Repeat with the remaining flour.

5. Pour the melted butter over the batter in a thin stream, folding it in with gentle strokes.

6. Scoop about 2 tablespoons of batter into each madeleine cup, so the batter reaches to about ⅛ inch from the top. Then jiggle the pan slightly to distribute the batter evenly.

7. Place the pans in the oven (if you have two pans, both should fit) and bake until the cookies are puffed and set, with deep golden edges, 12 to 14 minutes. Let the madeleines cool in the pans for 10 minutes. Then use a small frosting spatula or a butter knife to gently loosen them and transfer them to racks to cool, flat-side down.

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