Recipes for "madeleines"

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.

Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.

Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.

Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.

Melt butter and let cool to room temperature.

Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.

Sift flour into the egg mixture, a third at a time, gently folding after each addition.

Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.

Spoon batter into molds; it will mound slightly above tops.

Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.

Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.

Enjoy!

Blend sugar and eggs in a large bowl. Add melted butter and blend well. Blend in flour, baking powder, lemon juice, lemon zest, and vanilla on low speed. Cover the bowl with a dish towel and let sit at room temperature for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Butter and flour madeleine molds.

Whisk batter and spoon into the prepared molds, 3/4 full.

Bake in the preheated oven for 10 minutes. Remove madeleines from the molds to a wire rack to cool completely. Dust with confectioners' sugar.

Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.

Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.

Preheat the oven to 460 degrees F (240 degrees C).

Fill silicone madeleine molds with the batter, filling each 3/4 full.

Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.

Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.

In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.

Stir in flour add remaining ingredients.

Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.