Sunday, April 26, 2009

The lemon madeleines of doom


You know, the idea to make lemon madeleines started innocently enough. I just wanted something easy to get me back into baking after a winter-induced hiatus. And then the debacle with the oven breaking happened but I was determined to still make them once it came back. I mean, I still had the lemons and those things go bad if you don't use them.

And the thing about madeleines which makes them great and terrible at the same time is, they don't last more than a day. I'd argue a few hours, to be honest. Because they're best when they're warm out of the oven and after a few hours, they're dry and a little stale. The second day, they're useless. I probably won't make them again unless I have someone over to enjoy them as well.

But they're quite lovely anyway. :)


LEMON MADELEINES
Source: Martha Stewart

Makes 2 dozen

3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)


Preheat oven to 350 degrees. Butter (or Pam spray) two madeleine pans; set aside.

Sift flour, baking powder, and salt into a bowl; set aside.

Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.

4 comments:

Grace said...

they're quite lovely indeed! and really, i wouldn't have a problem consuming a batch before the staleness sets in... :)

Megan said...

They look lovely! I didn't know they went stale so fast. I've never made them but was considering buying a madeleine pan. Maybe I'll have to rethink that idea! :) Love the lemon!

Katie said...

The madeleines look wonderful. I find if they go a bit stale the next day then dipping them into a little warm milk or hot chocolate sauce soon perks them up again.

Launi said...

I love lemon! These are so beautiful---thanks for sharing them.