I made you Madeleines.
I made you classic, buttery, sprinkled with powdered sugar madeleines. The type of madeleines that you’d be happy to have at a Tea Party, which, in fact they were at. I made these for a charity Tea Party and I must say it fit in quite well with the theme.
I’ve never tasted madeleines before this but I have always been very fond of not only the pastry, but the name. Similar to the old French cartoon Madeline, it offers such a delicate and dainty feeling yet it provides a slight crunch, a most welcome contrast. The powdered sugar on top is not necessary, but I wouldn’t consider it optional either. The powdered sugar compliments the neutral sweetness of the pastry, creating a balance that allows you to have many without feeling sickeningly sweet in any way.
Ingredients
- 3/4 cup all-purpose flour , 95 gram
- 1/2 teaspoon double-acting baking powder
- 2 large eggs , at room temperature
- 1/2 cup sugar , 100 grams
- Grated zest of 1 lemon
- 2 teaspoons vanilla extract
- 5 tablespoons unsalted butter, melted and cooled , 2 1/2 ounces; 70 grams
Instructions
- Sift together the flour and baking powder and keep close at hand. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.
- Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, perhaps longer–chilling helps the batter develop its characteristic crown, known as the hump or the bump. (The batter can be kept tightly covered in the refrigerator for up to 2 days.)
- Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). If your Madeleine pan is not nonstick, generously butter it, dust the insides with flour and tap out the excess. If the pan is nonstick, you still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what kind of pan you have, place it on a baking sheet for easy transportability.
- Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.
- Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched.
- Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butte knife around the edges of the cookies.
- Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.
Notes
Classic Madeleines
Ingredients
- 3/4 cup all-purpose flour 95 gram
- 1/2 teaspoon double-acting baking powder
- 2 large eggs at room temperature
- 1/2 cup sugar 100 grams
- Grated zest of 1 lemon
- 2 teaspoons vanilla extract
- 5 tablespoons unsalted butter, melted and cooled 2 1/2 ounces; 70 grams
Instructions
- Sift together the flour and baking powder and keep close at hand. Working in a mixer fit with the whisk attachment, beat the eggs and sugar together on medium-high speed until they thicken and lighten in color, 2 to 4 minutes. Beat in the lemon zest and vanilla. Switch to a large rubber spatula and gently fold in the dry ingredients, followed by the melted butter.
- Cover the batter with plastic wrap, pressing the wrap against the surface to create an airtight seal, and chill for at least 3 hours, perhaps longer–chilling helps the batter develop its characteristic crown, known as the hump or the bump. (The batter can be kept tightly covered in the refrigerator for up to 2 days.)
- Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). If your Madeleine pan is not nonstick, generously butter it, dust the insides with flour and tap out the excess. If the pan is nonstick, you still might want to give it an insurance coating of butter and flour. If it is silicone, do nothing. No matter what kind of pan you have, place it on a baking sheet for easy transportability.
- Divide the batter among the molds, filling them almost to the top. Don’t worry about smoothing the batter, it will even out as it bakes.
- Bake large madeleines for 11 to 13 minutes, small ones for 8 to 10 minutes, or until the cookies are puffed and golden and spring back when touched.
- Pull the pan from the oven and remove the cookies by either rapping the pan against the counter (the madeleines should drop out) or gently running a butte knife around the edges of the cookies.
- Allow the madeleines to cool on a cooling rack. They can be served ever so slightly warm or at room temperature.
Notes
Nutrition
Classic Madeleines https://jessicainthekitchen.com/classic-madeleines/ November 18, 2013
These Iced Pumpkin Cookies were to die for. I don’t think there is anything quite like biting into a cookie and being able to tell that delicious pumpkin butter was baked into it, that is, it’s such a distinct and unique taste that these pumpkin cookies deserve their own season.
Oh wait, they already have that. See, told you!
But really, I had a slight difficulty fixing the recipe since I was using pumpkin butter which is much sweeter than pumpkin puree, and quite frankly, much more liquid-y than it too. Fortunately I reached a great middle ground. These cookies baked up beautifully with gorgeous domes and sit like little cakes, which I realise are very among many pumpkin cookies.
I do have to say this though, I also saw that they tend to get dry much quicker than regular cookies, not hard, but dry. Many bloggers complained that their pumpkin cookies were drier the next day and I experienced the same outcome, they were a tad bit drier and by day 3 they were definitely dry. I guess it is just a pumpkin cookie thing, but I promise you, these did not last long in my house anyway. By the time they were finished baking half the cookies “disappeared” which means “can I have another one please?” was repeated several times.
I think the icing on top (haha literally) is what did it for me with these cookies. They aren’t particularly sweet which is great, because the icing on top creates that finishing touch, much like a bow being tied onto a wrapping paper. The next day they even seeped into the cookies themselves which contributed greatly to the flavour overload. So my overall hint would be: make these the day of Thanksgiving; I know they will be finished before the night is up!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- dash of allspice
- 2 eggs
- 1/8 brown sugar
- 1/4 cup canola oil
- 1 cup pumpkin butter
- pinch of vanilla powder , or 1 teaspoon vanilla extract
For the icing
- 3 cups powdered sugar , sifted
- 1 teaspoon cinnamon
- pinch of vanilla powder , or 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until well combined, about 1 minute. (Scrape the sides of the bowl as needed during mixing).
- Add the oil, pumpkin, and vanilla and mix on low speed until blended. Stir in the flour mixture with a spoon.
- Using a 1/4 measuring cup, scoop out mounds of dough onto prepared baking sheet, spacing them 2 1/2 inches apart. Use the back of a spoon to smooth out the mounds.
- Bake the cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the icing, whisk together powdered sugar and milk in a small bowl. Fold in the cinnamon (so that you get flecks and not brown icing). Spoon the icing evenly over tops of cookies.
