Martha Stewart Madeleines Recipes

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MADELEINES



Madeleines image

These delicate French cookies are known for their distinctive shape. Dorie Greenspan, cookbook author and owner of CookieBar in New York City, offers her secrets for creating a perfect madeleine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 10

2/3 cup all-purpose flour, plus more for molds
1 teaspoon baking powder
1/4 teaspoon fleur de sel or pinch of fine sea salt
1/3 cup sugar
Finely grated zest of 1 lemon
2 large eggs, room temperature
1 tablespoon honey
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted and warm, plus unmelted for molds
2 tablespoons whole milk

Steps:

  • In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Place sugar and lemon zest a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes. Whisk in honey and vanilla. Alternatively, this can be done in the bowl of an electric mixer fitted with the whisk attachment.
  • Gently fold in flour mixture in three additions; fold in melted butter until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
  • Butter and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
  • Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
  • Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use a butter knife or fingers to help release. Let cool on a wire rack.

MARTHA STEWART MADELEINES



Martha Stewart Madeleines image

I got this recipe from a co-worker, who apparently originally got the recipe from the Martha Stewart website. These are light and spongey with a slight lemon flavor, a real treat.

Provided by Mizzy

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter, melted, plus more for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cake flour (not self-rising)
1 pinch table salt
2 large eggs
2/3 cup sugar
1 teaspoon pure vanilla extract
1 grated lemon, zest of
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
  • Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.

VANILLA MADELEINES



Vanilla Madeleines image

The recipe is also a good base for any number of flavors. If using a nonstick pan, which heats up faster than a traditional one, go by the shorter baking time in step 4. Click here for 21-century variations on the classic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h40m

Yield Makes 32 (or 160 mini)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
Coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 tablespoons packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Whisk together flour, baking powder, and 3/4 teaspoon salt in a medium bowl.
  • Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush.
  • Transfer batter to a pastry bag, and snip tip to create a 1/2-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and rebutter molds. Repeat with remaining batter. Dust baked madeleines with confectioners' sugar.

ASHLEY'S MOCHA MADELEINES



Ashley's Mocha Madeleines image

There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which makes the cookies an excellent choice at the end of a meal, she says.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 13

3 large eggs
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/4 cup cake flour (not self-rising)
1/4 cup best-quality cocoa powder, plus more for tins
1/2 teaspoon baking powder
1 tablespoon ground espresso (not instant)
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, melted and cooled, plus more for tins
2 1/4 cups confectioners' sugar, plus more if needed
1/4 cup brewed espresso or coffee, plus more if needed
1/2 teaspoon ground espresso (not instant)

Steps:

  • Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
  • Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
  • Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
  • Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.
  • Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso.
  • Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.

MADELEINES



Madeleines image

Provided by Food Network

Categories     dessert

Time 30m

Yield 2 dozen cookies

Number Of Ingredients 10

1 1/2 sticks unsalted butter, melted and cooled, plus 2 tablespoons for greasing pan
3/4 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
4 large farm fresh eggs
Pinch fine salt
2/3 cups sugar
Zest of 1 large lemon
Juice of 1/2 a lemon
1 vanilla bean, seeded
Powdered sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Butter the madeleine molds and dust them with flour.
  • Add the flour and baking powder to a medium bowl and whisk well.
  • Add the eggs and the salt in the bowl of a stand mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments, and then add the lemon zest and juice Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
  • As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold two-thirds of the way full.
  • Bake the madeleines until the edges are golden brown, 13 to 14 minutes. Remove from the oven and unmold immediately. Cool on racks and dust with powdered sugar.

MADELEINES



Madeleines image

Provided by Annemarie Conte

Categories     dinner, lunch, dessert

Time 2h

Yield 12 to 15 little cakes

Number Of Ingredients 8

4 1/2 ounces sugar
3 3/4 ounces all-purpose flour, sifted
1/2 teaspoon baking powder
Pinch of salt
Zest of 1 orange
2 large eggs, at room temperature
3 1/4 ounces unsalted butter, melted and cooled slightly
Butter and flour for molds

Steps:

  • Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
  • Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
  • Butter and flour the madeleine molds.
  • Preheat the oven to 400 degrees.
  • Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 45 milligrams, Sugar 10 grams, TransFat 0 grams

LEMON MADELEINES



Lemon Madeleines image

Like little cakes with a citrus perfume, these European darlings are equally delightful as a light dessert with fresh fruit or on their own at teatime.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 11

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)

Steps:

  • Preheat oven to 400 degrees. Butter 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.

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