Madeleines

I just love Madeleines, they are so delicious with a cup of tea. I use grated lemon zest for some and orange zest for others, depending on what I am making to go with them. I used lemon zest for the Madeleines in the photo. I learned the trick is to put the buttered and floured pan in the freezer, and the batter in the refrigerator, overnight to rest. This greatly improves the quality of the rise.

Makes: about 24 Madeleines, (depending on the size of the molds used)
Bake Time: 8 – 10 minutes
Prep Time:  Overnight

6 tablespoons granulated sugar
1 tablespoon brown sugar
Pinch of salt
⅔ cup flour
1 teaspoon baking powder
1 vanilla bean, seeds scraped
1 lemon or orange zested,  your choice
2 large eggs
3 ounces (¾ stick) unsalted butter, melted and cooled

Butter and flour 2 traditional size madeleine molds, and place in freezer overnight.

1. In the bowl of a stand up mixer, fitted with a paddle attachment, mix the granulated sugar, brown sugar, salt, flour, baking powder, vanilla bean seeds, and zest.
2. Add the eggs, one at a time, to combine. Add the melted butter, combine.
3. Cover the bowl with plastic wrap and refrigerate overnight to rest.

The next day……
Preheat the oven to 325° F.

1. Pipe or spoon the batter two-thirds full into the prepared madeleine molds.
2. Bake immediately. Bake for 8-10 minutes , or until they have risen with a nice hump in the middle and they are dry to the touch. Remove the madeleines from the molds while they are still warm.
3. Cool completely on wire racks.

Hint: If I use orange zest, I like to dip them in chocolate. The orange and chocolate is so good together.

RESOURCE LINKS:

Kitchen Aid Standup Mixer

Norpro Madeleine Pan