Filming is tiring. Editing is tedious. But if the crew is fun, then it makes it all better. Well, almost. So, to make the best of all of this schlepping around in blizzards, I’ve decided to make madeleines to accompany the work and the complaining we all seem to be doing.
Okay, so maybe my intentions aren’t one hundred percent selflless: I re-discovered one of the cutest kitchen supply stores close to yonge&bloor, and just had to buy a madeleine pan. This is my first madeleine pan ever, so I was just itching to bake with it. Tia and Daisy pretty much just gave me an excuse to try something new!
I stumbled the net and surfed the net and contemplated the best recipe to use. What I ended up doing was making a fusion of two recipes that caught my fancy. One of them was from RecipeZaar and the other one was from 101 Cookbooks. The changes I made were increasing the lemon zest, adding some orange zest as well as using all the juice of the lemon. These few tweaks ended up creating these delicious-as-sin madeleines!
The quote is from Marcel Proust’s novel Remembrance of Things Past, and I found this on Joy of Baking, which also had a great madeleine recipe. I love this quote =)
- 2 large eggs
- 1/4 tsp salt
- 2/3 cup sugar
- 1 tsp vanilla extract
- zest and juice of one lemon
- zest of one orange
- 1 cup flour
- 1 tsp baking powder
- 3/4 cup butter
- Preheat oven to 400F. Prep the madeleine pan by greasing it well with butter and then flouring it. I like to use my silicone brush to really get into those ridges of the pan. Nothing is worse than having a ruined madeleine that sticks to the pan.
- Melt the butter slowly in a pan until it browns, roughly 10 to 15 minutes. If you don’t have the time, just melt it slowly until it is completely liquid. The brown stage lends a very deep nutty aroma to the madeleines, but is not necessary. Strain the butter and let it to cool in the fridge until you need to use it later.
- Using an electric mixer, beat the eggs and salt on high until it triples in volume. For me, it took 3 to 4 minutes.
- While still on high, add the sugar in a steady stream. Mix for 2 minutes. This will thicken the mixture further to form thick ribbons, and it should be a very light yellow now.
- Now, slowly fold in the lemon and orange zest as well as the vanilla and the lemon juice. You don’t want to overbeat the mix or else the cakes will turn out tough.
- Sift the flour into the mixture gradually, probably in 3 or 4 batches, making sure to fold it in gently.
- Gradually add the cooled butter in until just blended.
- Spoon the batter into the middle of each madeleine form, leaving it in a mound of each form. This way, when the madeleines bake, they will get their signature bump in the middle.
- Bake them in the center rack for 10 to 14 minutes, depending on your temperamental oven. For me, it took 12 minutes for the edges to brown lightly. These cookies should be watched carefully as they can overbake quickly. You want the cookies to spring back softly, as they will develop a nice crust when they cool. After giving the pan a good rap on the counter to loosen them, remove them and let them cool down on a rack.
- Keep the madeleines in an airtight container. These are best when eaten right away and shouldn’t be kept for longer than 3 days. Not that you’ll have to worry about that – they’ll be gone in a second!