Party Mix Madeleines And Aunt Margies 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.

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.

MADELEINES



Madeleines image

Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes about 3 dozen

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, plus more for pans
1 cup sifted all-purpose flour, plus more for pans
4 large eggs, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest

Steps:

  • Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.

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