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MADELEINES cake flour baking powder ground cloves kosher salt nutmeg eggs egg yolks granulated sugar bourbon heavy cream unsalted butter powdered sugar milk nutmeg
Viewed: 80 - Published at: 4 years agoIngredients
- MADELEINES
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1 pinch ground cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 2 eggs, yolks
- 2 egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons Bourbon or 3 tablespoons cognac
- 3 tablespoons heavy cream
- 3/4 cup unsalted butter, melted and cooled
- GLAZE
- 2/3 cup powdered sugar
- 1 tablespoon whole milk
- 1 pinch of freshly grated nutmeg
Method
- SPECIAL EQUIPMENT:
- 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional), wooden skewer or similar tool.
- To make the madeleines:
- Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
- Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes.
- Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly.
- fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one.
- Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely.
- Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way.
- To make the glaze:
- In a bowl, whisk together the confectioners' sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve.
- Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden.
- Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.
