What is Madeleine --- is it a cake or a cookie? Well, I think they are a little of both. Essentially, Madeleines are made from a genoise cake batter, and baked in scallop-shaped molds to provide the lovely shape.
Even though I use non-stick, I always generously butter and flour the pan. To fill the madeleine molds, I use a piping bag, which keeps everything neat. If piping bags aren't available, ziplock bags also work perfectly.
I've repeatedly used a recipe from Baking with Julia, which calls for a traditional genoise cake batter. When comparing the two recipes, I noted that this version slightly varies:
- More butter and less eggs - who is to complain about more buttery goodness!
- Refrigeration time - this recipe calls for the batter to set in the frig for 3+ hours. I refrigerated the batter for only 3 hours.
- Leavening - traditional genoise is tricky, as it relies solely on eggs to give the cookie lift, and this recipe calls for a little baking powder.
This pan just came right out of the oven. Those humps are a good sign! I love baking these treats until the edges are a darker brown... the crispy buttery edges are my favorite part...yum! These cookies can be dipped in chocolate, but I like them either plain or with a dusting of powdered sugar.
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Overall, this recipe was very easy and fast to pull together and made just the right amount of cookies - 1 dozen using the large madeleine pan.
After my effort this afternoon, here is the best part...enjoying my treat!
I really enjoyed the buttery flavor and the cakey texture of this madeleine ...delicious!
To see what else is cookin' this week, check out the blogroll at TWD...
31 comments:
Lovely job on these! Love the step by step photos!
What a great idea to use the pastry bag! You did a fabulous job. I'm still salivating over them...
Beautiful! I love how golden brown they are!
They are just lovely--perfect, in fact. Loved your comparison, but which recipe do you like better?
Gorgeous! I love all the step by step photos.
They look incredible!
Gorgeous photos and fabulous bumps! Hx
your madeleines look beautiful! great idea on the pastry bag to fill the molds. i love the crispy edges, too :)
Hmm they look fantastic. Love this last pic showing the inside. Very inviting.
What a brilliant idea to pipe the batter!! I love that first picture! These look great!
Lovely cookies. I usually make the genoise from Baking with Julia, so I might try that instead next time.
You got the bumps! I am green with envy. Great idea to use a piping bag!
Ulrike from Küchenlatein
They look wonderful!
Mmmm, those DO look good. I'm sad I don't have the pan after seeing everyone's lovely cookies.
ooh, look at your humps!! your madeleines look great, love the browned edges with the cakey inside, i bet it tasted fantastic!
They look great! Lovely photos.
I love your step by step photos. Using the pastry bag was a great idea. Fabulous job!
I love the crispy edges, too!
They look perfect! The crispy edges are my favorite part as well! :)
They look just lovely! Perfectly done!
Beautiful Madeleines!
Such perfect shape, and humps! These look fantastic!
Great job! They look perfect!
Beautiful! These photos could be in a magazine.
Rebecca
http://www.ezrapoundcake.com
These look delicious!
Great tip about the piping bag! I will have to remember that *if* I ever convince my husband to let me have the pan!
Clara @ I♥food4thought
Those look divine with the crisp buttery edges!
great job! beautiful bumps!
I'm with you on the dark edges, I think madeleines should have a bit of color! Yours look scrummy!
I love them a little crispy. great job;)
lookit those humps...they look fab!! love the piping bag idea for batter too. i did brownies..now i am feeling madeleine-ish.
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