Foodie

Friday, July 03, 2009

Madeleine Recipe















After so many recipes, i finally am satisfied with the result of this recipe. To me, this could be the true Madeleine, as it has a knob on it's back, a slightly crispy crust, and a huge buttery flavor. Strangely, i thought that almond flour would make a heavy textured cake but instead it added flavor and lightness to this madeleine.



Ingredients:

1 cup all-purpose flour

1/2 tsp baking powder
1/2 cup almond flour
1/4 tsp salt
4 ozs/1 stick unsalted butter - softened
1/2 cup fine granulated sugar
1/4 cup honey
1 tbsp vanilla extract
1/2 tsp orange paste
4 large eggs
1 tsp orange zest

Method:
Triple-sift the flours, baking powder and salt.
Beat butter on high speed until soft and creamy. Slowly add in the sugar, 1 tbsp at aa time, beating continuously on high speed. The mixture should be light, fluffy, and a creamy white color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Beat in honey, vanilla, orange paste and the orange zest. Scrape down the sides of the bowl with a rubber spatula.
Add the eggs, one at a time, be sure each egg is completely incorporated and scrape down the sides of the bowl before adding the next one.
Add the flour mixture to the batter in thirds, beating on low speed until just incorporated.
Cover the batter and chill it for at least 2 hours and up to 4 hours.
Preheat the oven to 375f. Adjust the rack to the center of the oven.
Brush the madeleine moulds with melted butter, then dust them lightly with flour.
Spoon the chilled batter into the madeleine pan, filling each shell three-quarters full.
Bake for 10 minutes for mini madeleines or for about 15 minutes for santard-size or until they are golden brown and firm to the touch.
Repeat until all the batter has been used., brushing the pans with butter if needed.
The madelienes are best served warm from the oven but can be stored, wrapped airtight, at room temperature for up to 3 days and in the freezer for up to 3 weeks.
Variations:
Lemon - Replace the orange paste with lemon paste/oil and orange zest with lemon zest. If desired, add a drop of yellow food color.
Chocolate: Replace 1/4 cup all-purpose flour with 1/4 cup unsweetened cocoa powder.
Pistachio: Replace 1/4 cup all purpose flour with 1/4 cup pistachio flour.(Pistachio flour can be made by finely grinding pistachios)


Serves

14 comments:

Christelle said...

Humm I love a good Madeleine! One of the big secrets about them is to use soften butter, it makes them fluffier :))

A great classic :))

Claire said...

Yummy! These were so good Lily!

Mary said...

These look perfect Lily. They are one of my favorite cookies. Have a great weekend...Mary

Beachlover's Kitchen said...

I must try this recipe since you said it's the best! thanks for sharing:)

tracieMoo said...

Yummy.. looks really good there! Love your blog. It's so complete! =)

Lady in Red said...

Hello Lily,

I love your blog and will be trying out the recipes especially for the nyonya kuihs.

Thank you for sharing.

npm said...

thank you for the recipe, lily. i really look forward to try it soon.

Anonymous said...

Hi,auntie Lily
I like your recipe and i tried make some cake and come sucessfull. thank you for sharing recipe.
Where can i buy almond flour?

Anna

Shirley said...

Ohhh....I love Madelienes! Perfect for coffee time :) Thanks for posting this recipe, Aunty Lily! By the way, what is orange/lemon paste? Where can I get them? Thank you!

Anonymous said...

Hi Lily

yummy, wonder you happen to know the receipe for "red bean with flour" is deep fried, round in shape about 1" in thickness. Usually sells together with hai chee pian or " deep fried dough".

If yes, kindly share.

Cheers Mrs Poh

Apa itu said...

Lily, is there any AP flour in this recipe? Just wondered because you mentioned flours and then at the bottom you say replace 1/4 cup flour.

MamaFaMi said...

Looks yummy!

S L said...

Hi Lily,

I cannot get almond flour. Can I replace it with all purpose flour? I have seen some madeleine recipes which require you to fold in the flour, but you use the mixer. What is the difference?

Your blog has been an inspiration for me :) Thank you for sharing.

lilyng said...

s.l.

you can grind your own almond flour by grinding blanched almond with some of the sugar in the recipe. You can try this recipe http://lilysbest.blogspot.com/2011/06/madeleines-chef-daniel-boulud.html which uses all purpose flour only.

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