Madeleines

I remember vaguely making madeleines while working at Carlisle Bay in Antigua. It was great to be able to make them again. Their texture is more like that of a cake, making them an interesting cookie.

If you happen to get some pans like these, try them:

Madeleines: (yield 1500 g)

Ingredients:

Melted butter, for molds	As needed
Bread Flour	187 g
Pastry Flour	187 g
Baking Powder	8 g
Whole Eggs	413 g
Granulated Sugar	281 g
Lemon Zest	Approx. 2 ea.
Melted Butter	281 g
Confectioner’s sugar	For garnish

*You can also dip the finished madeleines in a glaze of powdered sugar and orange juice. It adds a lot of flavour.

*Have some extra bread flour for coating the molds.

Method:

1.       Gather all ingredients and equipment.

2.       Scale ingredients.

3.       Brush the molds with melted butter and coat with bread flour.

4.       Sift together the flours and baking powder.

5.       In the bowl of a sanitary mixer fitted with a whip, whip the eggs until foamy. Continue whipping and add the sugar gradually until the mixture is a pale yellow and thick. Add the lemon zest.

6.       Eggs should stiff to a soft/medium ribbon at this point.

7.       Remove 1/3 of the mixture and fold in the melted butter. Add the remainder of the mixture and fold.

8.       Fold in the flours gradually, ensuring that it is properly incorporated.

9.       Fill the molds using a piping bag to the ¾ mark.

10.   Bake in a 425°F oven until the edges are golden brown and the middle has set. A belly will form, don’t worry about it, it’s a French bump.

11.   Unmold while a little warm and dip in glaze or dust with confectioner’s sugar.