My great-grandmother, Emma, used to love these. She would tend to her garden, then relax amongst the grapes in the back and play solitaire while eating some madelines and drinking tea. These are incredibly simple cookies to make and are sure to impress anyone you serve them to. If you have some Nutella, you can always put two madelines together, with some Nutella in the middle. Just a suggestion - not forcing you to do anything. But now the thought is in your head.
Ingredients:
2 Large Eggs
1/2 cup of Granulated Sugar
1 tsp of Vanilla Extract
1 cup of All Purpose Flour
¼ tsp of Salt
¼ tsp of Baking Powder
½ cup of Unsalted Butter, melted
½ tsp of Grated Lemon Zest
Powdered Sugar, optional
2 Large Eggs
1/2 cup of Granulated Sugar
1 tsp of Vanilla Extract
1 cup of All Purpose Flour
¼ tsp of Salt
¼ tsp of Baking Powder
½ cup of Unsalted Butter, melted
½ tsp of Grated Lemon Zest
Powdered Sugar, optional
Process:
1) Preheat the oven to 350 degrees, spray 2 Madeleine pans with non stick cooking spray and set aside.
2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.
3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.
4) Divide the batter evenly in the pan and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.
5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired.
2) In the bowl of a standing mixer fitted with a whisk attachment, cream together the eggs and sugar for 3 to 4 minutes on high speed or until the mixture thickens and develops a light pale color.
3) Add the vanilla, lemon zest, flour, salt and baking powder and turn mixer down to low and slowly stream in the melted butter. Mix until everything is well incorporated but don’t over mix.
4) Divide the batter evenly in the pan and bake for about 8 to 10 minutes or until lightly golden and brown around the edges.
5) Let them cool for about 2 minutes in the pan, then invert them on a cooling rack and let them finish cooling. Sprinkle with confectioner sugar if desired.
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