Madelines ~ yum!!!

Had one of these wee cakes in a gorgeous wee French cafe ~ might have been called Pyrenese?? ~ in Remuera today. Yum yum. Does anyone have the recipe ~ or, given that recipe is fairly basic, is the name due to the shape, and where do I get tins for this shape??

Les Madeleines:
5 eggs
½ lb castor sugar
½ lb clarified butter
7 oz flour
½ tsp lemon flavoured sugar
Pinch of salt
Mix in a bowl the sugar, salt and 2 eggs. Whip the mixture until it is quite white. Add the other 3 eggs one at a time always whipping. When the mixture is a stiff froth, add alternately the sifted flour and the clarified butter, folding it carefully into the mixture. Put the mixture into special tins of "madeleine" shape and cook in a moderate oven.

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First, melt the butter and allow it to cool while you make the batter.

In a small bowl place the flour, baking powder and salt and whisk until well blended.

In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes).Add the vanilla extract and beat to combine.

Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it.Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate.

Whisk a small amount of the egg mixture into the melted butter to lighten it.Then fold in the cooled melted butter in three additions.Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.

Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).Generously butter two 12-mold madeleine pans.Dust the molds with flour and tap out the excess.(Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)

Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.(This will result in the classic "humped" appearance of the madeleines.)

Bake the madeleines for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched.Do not overbake these cookies or they will be dry.

Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines.Transfer the madeleines, smooth sides down, to wire racks to cool.The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.

When serving dust with confectioners sugar.

Makes about 24 - 3 inch (8 cm) madeleines.

1/2 cup (113 grams) unsalted butter, melted

1 cup (130 grams) all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3 large eggs, at room temperature

2/3 cup (133 grams) granulated white sugar

1 teaspoon pure vanilla extract

Having done all that, I have another recipe from the same book. The first recipe is from the French part and doesn't mention rolling in jam and coconut. This is the other one.

Chocolate Madeleines:
2 eggs
2 oz castor sugar
2 oz SR flour
1½ oz margarine
Pinch of salt
Vanilla essence
¾ oz cocoa
Grease about 9 dariole moulds . Melt the fat . Whisk the eggs ans sugar until thick, add vanilla. Lightly fold in the sieved flour cocoa and salt alternately with the melted fat. Half fill the moulds and bake in a hot oven for approx. 11 minutes. Decorate by coating with a little jam and rolling in coconut and grated chocolate.

There is a recipe in the Edmonds book as well. Not sure where you would pick up cariole moulds. Good luck.

you are a bit naughty ...cookessentials......Muffin tins are handy , too...leaves a nice flat surface to decorate..

Bumped for graebalz who wanted a recipe for madeleines.

sorry pickles, a muffin tin just wont cut it. Traditionally they are dusted in icing sugar.

lemon and poppy seed madeleines - found this recipe made them and we demolished them for dessert - they were yummy!
• 1 egg, 70 gms caster sugar, 95 gms white flour, ½ tsp baking powder, pinch of salt, 25 mls milk, warmed, zest of 1 lemon, Tblsp Poppy Seeds, 20 gms butter, melted
Method Preheat the oven to 200°C. Lightly grease and flour madeleine moulds.Place the egg and sugar into a mixing bowl and whisk by hand over a saucepan of simmering water until thick and creamy.Sieve the flour, baking powder and salt together.
Continue to whisk while adding the milk slowly to the egg and sugar mixture. Add the lemon zest.Then, using a large serving spoon, gently fold in the dry ingredients, taking care not to over mix. When the dry ingredients are three-quarters mixed in, gently fold through the melted butter until you achieve a creamy paste. Three-quarters fill the prepared moulds. Bake for five to seven minutes, until each madeleine springs back when lightly touched.Remove the madeleines from the moulds immediately and cool on a wire rack.
Dust madeleines with icing sugar.
Thanks for bumbing up the thread

thanks Indy

From our website

Orange Blossom Madeleines in Vanilla Sugar.
Madeleines are absolutely delightful and a must for that special afternoon tea. Madeleine tins are available in our catalogue. Best eaten while warm.
Ingredients:
50g unsalted butter, melted
2 eggs
pinch salt
1/3 cup sugar
1 cup flour
few drops orange blossom water
2 cups vanilla sugar (made by processing a vanilla bean with 2 cups of caster sugar, shake through a fine sieve and store in an airtight container.)
Method:
Lightly brush a madeleine mould with some of the melted butter. Whisk together the eggs, salt and sugar. Add the flour, then the butter and orange blossom water. Spoon the mixture into the madeleine moulds, filling just two-thirds full. Bake at 170°C for 7-10 minutes until just done. Roll the madeleines in the vanilla sugar and eat right away. Sieve the vanilla sugar and reserve for another use. Makes 12 large madeleines or approx 25 small ones.