I need a recipe for Madelaine..?

Question

I would appreciate if someone gave me the recipe for Madelaine, the small cookie or cake like cookies that have a shape of shell. I have the shells but not the recipe. Thank Your very much..

Answer 1

Here are some recipes-
http://www.joyofbaking.com/madeleines.html
http://chezpim.typepad.com/blogs/2003/03/madeleines_madn.html
http://www.cooks.com/rec/search/0,1-0,madeleines,FF.html

Answer 2

"Madeleines"

13 Tablespoons unsalted butter
1-2/3 cups confectioners' sugar
1/2 cup + 1 Tablespoon all-purpose flour
1/2 cup, finely ground unblanched almonds
6 large egg whites
1 Tablespoon strongly flavored honey
softened unsalted butter and flour for molds

PREPARATION:

1. Butter and flour madeleine tins.

2. In a large saucepan, heat the butter over moderately high heat until it begins to brown and give off a nutty aroma, about 5 minutes.

3. Transfer it to a medium-sized metal or ceramic bowl to stop the cooking.

4. Sift sugar and flour into a medium
Sift sugar and flour into a medium bowl and stir in the ground almonds.

5. In the bowl of an electric mixer, whisk the egg whites until frothy.

6. Add the almond/flour/sugar mixture and whisk until thoroughly combined.

7. Whisk in brown butter and honey.

8. Spoon the batter into the molds, filling them almost to the top. Refrigerate for an hour to firm the batter.

Preheat oven to 375°
9. Bake the madeleines about 12-15 minutes until springy to the touch.

10. Remove from the oven, sharply rap the tins against the surface to loosen the madeleines. Unmold immediately and transfer to a rack to cool.
To Serve:
Serve slightly warm or at room temperature.

Here is one recipe i I found for you...hope they come out delicious as they sound.

Answer 3

Madeleines de Commercy

A classic madeleine recipe from Commercy, flavored with orange flower water.
Pronounced: mahd lehn / duh / koh mehr see
INGREDIENTS:

* 3 eggs
* 1/4 cup sugar
* 1/2 teaspoon orange flower water
* 4 Tablespoons soft butter
* 1/2 cup all purpose flour

PREPARATION:
Preheat oven to 350°
1. Butter 20 (or 24, depending on the size) madeleine tins.

2. Combine the eggs and sugar and beat until pale in color.

3. Stir in the orange flower water and butter.

4.Sift in the flour and fold in gently.

5. Divide the batter among the molds, filling them 3/4 full.

6. Bake for 15 minutes or until the madeleines have risen and are very lightly browned.

7. Turn out onto rack and allow to cool.

To Serve:

Dust lightly with confectioner's sugar just before serving.



Madeleines

A French recipe adapted from an 18th century recipe for classic Madeleines, a spongecake-like cookie.
Pronounced: mahd lehn
INGREDIENTS:

* 1 cup unsalted butter + 1 Tablespoon to grease molds
* 2 medium-sized eggs
* 3 large eggs
* rind of 1 lemon, very finely grated
* 2 Tablespoons dark rum
* 1 cup sugar
* 1/4 teaspoon salt
* 1-1/2 cups sifted flour + extra to dust molds
* 1 teaspoon fresh lemon juice
* 2/3 cup sifted cake flour

PREPARATION:
Preheat oven to 350°
1. Butter and flour madeleine tins.

2. Cream 1 cup of butter with an electric mixture until white and fluffy.

3. Add 1 whole medium egg and 1 medium egg yolk (drop white into large clean bowl) into butter and mix.

4.Separate the 3 large eggs. Add the egg yolks, 1 at a time, to the butter, beating after each addition.

5. Add the lemon rind and rum and continue beating the mixture for about one minute.

6. Whip in 2/3 cup of the sugar and the salt on med-high until all traces of the sugar crystals have disappeared.

7. Add the remaining 1/3 cup of sugar and whip another minute, some sugar crystals should remain.

8. Thoroughly wash and dry the beaters and beat the egg whites until a small foam develops.

9. Add the lemon juice and continue beating until the foam is white.

10. Mix the 1-1/2 cups of flour and cake flour.

11. Sift two-thirds of the flour mixture over the butter/egg/sugar batter and using a large rubber spatula, fold it in; do not overfold.

12. Now add one-quarter of the egg whites, folding in gently.

13. Slide the remainder of the egg whites over the batter, resift the remainder of the flour over the egg whites, and fold all the layers together.

14. Fill the prepared molds 3/4's full and bake about 15 minutes or until the madeleines are lightly golden.

To Serve:

Dust lightly with confectioner's sugar just before serving.


Madeleines au Chocolat

A classic French recipe for chocolate Madeleines, sweetened with a little touch of lavender honey.
INGREDIENTS:

* 13 Tablespoons unsalted butter
* 1-2/3 cups confectioners' sugar
* 1/2 cup + 1 Tablespoon all-purpose flour
* 1/2 cup, finely ground unblanched almonds
* 6 large egg whites
* 1 Tablespoon lavender honey
* 5 oz. bittersweet chocolate, grated or very finely chopped
* softened unsalted butter and flour for molds

PREPARATION:
1. Butter and flour madeleine tins.

2. In a large saucepan, heat the butter over moderately high heat until it begins to brown and give off a nutty aroma, about 5 minutes.

3. In the top of a double boiler set over simmering water, melt the chocolate.
Make sure the pan is not touching the water. Remove the pan before all the chocolate has melted and keep stirring until the pieces have melted. (This is the traditional way to melt chocolate, I also do it in the microwave, heating and stirring in 30 second intervals.)

4. Sift sugar and flour into a medium bowl and stir in the ground almonds.

5. In the bowl of an electric mixer, whisk the egg whites until frothy.

6. Add the almond/flour/sugar mixture and whisk until thoroughly combined.

7. Whisk in brown butter and honey until blended.

8. Add the melted chocolate and whisk to blend.

9. Spoon the batter into the molds, filling them almost to the top. Refrigerate for an hour to firm the batter.

Preheat oven to 375°[/br] 10. Bake the madeleines about 12-15 minutes until springy to the touch.

11. Remove from the oven, sharply rap the tins against the surface to loosen the madeleines. Unmold immediately and transfer to a rack to cool.

To Serve:

Serve slightly warm or at room temperature.