Tuesday, May 20, 2008

Traditional Madeleines (TWD)

I was delighted to find out that Tara from Smells Like Home selected Traditional Madeleines for Tuesdays With Dorie!

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.




a href="http://farm3.static.flickr.com/2388/2500399153_8e04b68ee1_b.jpg" href="http://farm4.static.flickr.com/3159/2501231850_96e417620a_b.jpg">

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:

Gretchen Noelle said...

Lovely job on these! Love the step by step photos!

Cafe Johnsonia said...

What a great idea to use the pastry bag! You did a fabulous job. I'm still salivating over them...

Engineer Baker said...

Beautiful! I love how golden brown they are!

Bumblebutton said...

They are just lovely--perfect, in fact. Loved your comparison, but which recipe do you like better?

likesprinkles said...

Gorgeous! I love all the step by step photos.

CRS said...

They look incredible!

Aardvark Cakes said...

Gorgeous photos and fabulous bumps! Hx

kim said...

your madeleines look beautiful! great idea on the pastry bag to fill the molds. i love the crispy edges, too :)

Lori said...

Hmm they look fantastic. Love this last pic showing the inside. Very inviting.

Amy said...

What a brilliant idea to pipe the batter!! I love that first picture! These look great!

Judy said...

Lovely cookies. I usually make the genoise from Baking with Julia, so I might try that instead next time.

ostwestwind said...

You got the bumps! I am green with envy. Great idea to use a piping bag!

Ulrike from K├╝chenlatein

Melissa said...

They look wonderful!

Jacque said...

Mmmm, those DO look good. I'm sad I don't have the pan after seeing everyone's lovely cookies.

mimi said...

ooh, look at your humps!! your madeleines look great, love the browned edges with the cakey inside, i bet it tasted fantastic!

Dianne's Dishes said...

They look great! Lovely photos.

Christine said...

I love your step by step photos. Using the pastry bag was a great idea. Fabulous job!

Cheryl said...

I love the crispy edges, too!

LyB said...

They look perfect! The crispy edges are my favorite part as well! :)

StickyGooeyCreamyChewy said...

They look just lovely! Perfectly done!

BAKE-EN said...

Beautiful Madeleines!

Garrett said...

Such perfect shape, and humps! These look fantastic!

Heather said...

Great job! They look perfect!

Rebecca of "Ezra Pound Cake" said...

Beautiful! These photos could be in a magazine.

Rebecca
http://www.ezrapoundcake.com

April said...

These look delicious!

CB said...

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

Katrina said...

Those look divine with the crisp buttery edges!

Jaime said...

great job! beautiful bumps!

Mevrouw Cupcake said...

I'm with you on the dark edges, I think madeleines should have a bit of color! Yours look scrummy!

The Kitchen Vixen said...

I love them a little crispy. great job;)

Mara said...

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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