Martha Stewart Madeleines Food

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LEMONY MADELEINES

2016-06-30



Lemony Madeleines image

Bite-sized and irresistible, these lemony Madeleines are a classic, spongy, and unmistakably French.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 9

Ingredients:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/2 cup cake flour, not self-rising
  • 1 pinch of table salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • Grated zest of 1 lemon
  • Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375 degrees. Butter and lightly flour madeleine pan. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
  • Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350 degrees. Bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

MADELEINES

2017-05-14



Madeleines image

Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, plus more for pans
  • 1 cup sifted all-purpose flour, plus more for pans
  • 4 large eggs, room temperature
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon freshly grated lemon zest

Steps:

  • Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.

MADELEINES

2011-12-09



Madeleines image

These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 10

Ingredients:

  • 2/3 cup all-purpose flour, plus more for molds
  • 1 teaspoon baking powder
  • 1/4 teaspoon fleur de sel or pinch of fine sea salt
  • 1/3 cup sugar
  • Finely grated zest of 1 lemon
  • 2 large eggs, room temperature
  • 1 tablespoon honey
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
  • 2 tablespoons whole milk

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
  • Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
  • Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
  • Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
  • Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

Top Asked Questions

  1. How to make the perfect madeleine cake?
    Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently.
  2. What kind of food does Martha Stewart kitchen have?
    Martha Stewart Kitchen brings entrées to your table in a fraction of the time. Prepared favorites such as our Chicken Curry, Beef Pot Roast with Root Vegetables, Olives, Dates & Oranges, or Beef & Stout Pot Pie, are sure to impress. Enjoy the made-from-scratch taste while cutting out the preparation time.
  3. How do you make homemade Madeleines taste better?
    Dust baked madeleines with cocoa powder. Use only 1 1/2 sticks butter; add 1/4 cup extra-virgin olive oil to melted butter. Sprinkle a very small pinch of sea salt into buttered madeleine molds before piping in batter. Omit honey. Reduce 1/2 cup pure maple syrup by half over medium-low heat, about 15 minutes; add to melted butter.
  4. How do you make a simple Madeleine Pan?
    Brush madeleine pan with melted butter, and dust lightly with flour. Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food processor fitted with a steel blade, and process until very fine. Combine hazelnut mixture, 1 cup plus 3 tablespoons confectioners' sugar, flour, and salt in a medium bowl.

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