Madeleine Oysters Recipes

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FRENCH BUTTER CAKES (MADELEINES)



French Butter Cakes (Madeleines) image

Sponge cake cookie--in shell shaped molds.

Provided by Judy Farris

Categories     World Cuisine Recipes     European     French

Yield 12

Number Of Ingredients 8

2 eggs
¾ teaspoon vanilla extract
⅛ teaspoon salt
⅓ cup white sugar
½ cup all-purpose flour
1 tablespoon lemon zest
¼ cup butter
⅓ cup granulated sugar for decoration

Steps:

  • Preheat 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.
  • In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  • Beating constantly, 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 egg mixture 1/3 at a time, gently folding after each addition.
  • Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  • Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  • Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
  • Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g

MADELEINE OYSTERS



Madeleine Oysters image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 cookie oysters

Number Of Ingredients 6

12 madeleine cookies
1 cup white frosting
1/3 cup sifted confectioners' sugar
Pink gel food coloring
6 round white pearlized candy-coated chocolates
1 cup brown sugar

Steps:

  • Level off the smooth side of each of the madeleines by shaving off the humps with a serrated knife. Mix the frosting, confectioners' sugar and a little pink food coloring in a medium bowl; stir until a consistent pink is achieved. Transfer the frosting to a piping bag fitted with a large French pastry tube. Pipe a swirl of frosting on the flat side of a madeleine, then sandwich with another, flat sides facing in, so the shape mimics an oyster. Repeat with the remaining cookies and frosting. Place a shimmery candy-coated chocolate in the frosting of each assembled cookie.
  • Crumble the brown sugar in a sandy layer across the bottom of a shallow bowl. Arrange the cookie oysters on top.

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