09 January 2011

Mmm... Madeleines

Attention fellow foodies, home cooks, gourmands, and food enthusiasts:  Run, don't walk to pick up your copy of Around My French Table by Dorie Greenspan.  Perhaps I am late to discover this gem of a cookbook, but I am just thankful I discovered it at all (Thanks, Mom).  It is absolutely fabulous.  I am literally going to work my way through it one mouthwatering recipe at a time.  Today, I made the Classic Madeleines and oh mylanta.  I take a bite, close my eyes, and pretend I am still in Provence.  Mmm.

Classic Madeleines
"These are the madeleines you find in just about every pastry shop throughout France.  To make 12 large or 36 mini madeleines, whisk together 2/3 cup flour, 3/4 teaspoon baking powder, and a pinch of salt.  Put 1/2 cup sugar and the finely grated zest of 1 lemon in the bowl of a stand mixer or a large bowl and use your fingers to rub them together until the sugar is moist and fragrant.  Add 2 large eggs to the bowl and beat, using the whisk attachment or a hand mixer or whisk, for 2 minutes, or until the batter is light colored, fluffy and thick.  Beat in 2 teaspoons pure vanilla extract, then, using a rubber spatula, fold in the dry ingredients followed by 6 tablespoons (3/4 stick) melted and cooled unsalted butter... You can use the batter now, but it's better if you give it a little rest.  Or, for real convenience, you can spoon the batter into buttered-and-floured madeleine molds, cover, and chill, then bake the cookies directly from the fridge.  In either case, press a piece of plastic wrap against the surface of the batter and refrigerate for at least three hours or overnight.  
When you're ready to bake, center the rack in the oven and preheat the oven to 400F... Bake large madeleines for 11 to 13 minutes, minis for 8 to 10 minutes... Just before serving, dust with confectioners' sugar.

Follow the fascinating Dorie Greenspan through all of her delicious French adventures at http://www.doriegreenspan.com/

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