Madeleine Cookie Recipe
By: Anonymous
Published: Tuesday, December 29, 2009 - 1:21am

Ingredients




8 tablespoons unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
1 pch salt
3 lrg eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract

Preparation

1 In a small heavy saucepan, heat the butter over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and let cool until tepid. 2 In a small bowl, using a wire whisk, stir together the flour, baking powder and salt until well blended. 3 In bowl of electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted. Lower the speed to medium and beat in the vanilla. 4 Using a large rubber spatula, fold the flour mixture into the beaten eggs in three additions. Fold in the cooled melted butter in three additions, and then fold in the chocolate chips. Cover and refrigerate for 30 minutes, until slightly firm. 5 Position a rack in the center of the oven and preheat to 375 degrees. 6 Generously butter two, l2-mold Madeleine pans with 3-inch long depressions (available at http://www.qksrv.net/click-1219304-8771043 stores). Using a pastry brush, paint the Madeline cups with a light coating of the browned butter and flour mixture, wiping any pools that form in the bottom of the molds; set aside (refrigerate in warm weather). Could spray pans with Bakers Joy instead. 7 Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the typical "humped" appearance of the Madeleine.) 8 Bake the Madeleine for l2 to l5 minutes, until the edges are golden brown and the centers spring back when lightly touched. Batter will spread out to fill the cups, and will gradually swell up into a hump in the middle. 9 They are done when lightly browned around the edges, and when they begin to shrink very slightly from the molds. Remove the pans from the oven and rap each pan sharply against a countertop to release the Madeleine. Transfer the Madeleines, smooth sides up, to wire racks to cool. 10 When serving dust with confectioners sugar. 11 The Madeleines can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to l month. 12 Try any one of these delicious variations (NOTES): Lemon Poppy seed, Bittersweet Chocolate 13 Variations:Lemon-Poppy Seed Madeleines - Substitute 3/4 cup (l50 grams) white sugar for 2/3 cup white sugar, substitute l/2 teaspoon pure lemon extract plus l teaspoon finely minced lemon zest for l teaspoon vanilla extract, and add l tablespoon poppy seeds after adding butter. Proceed with recipe. 14 Bittersweet Chocolate Madeleines - Melt 4 ounces bittersweet or semi-sweet chocolate (in pieces) in top of double boiler (stainless steel bowl over a saucepan) until melted. Let cool slightly. Follow the above recipe but add the melted chocolate to the batter after adding the melted butter. Proceed with recipe. 15 NOTES: Making Madeleines can be troublesome - either they take too much beating, stick easily to the pans, or come out with crusty, slightly browned edges that chip in the transfer process from pan to rack to plate. 16 My first comment about any Madeleine recipe is the importance of properly buttering the pans. Use a pliant brush, and take care not to miss a single cranny. Butter them as you would brush your teeth after a frightening visit to your dentist. And this butter-flour mixture should probably be used immediately; if left to sit for an hour it turns into concrete, and must be left over the heating oven to return to spreading consistency. 17 All ingredients that have been heated must be cooled to tepid to prevent the melted butter from congealing in the batter before it is blended.