Chocolate Madeleines
Emerils Orange Madeleines
Lemon Madeleines
Madeleine Cookies
Pumpkin Madeleines


* Exported from MasterCook *

Chocolate Madeleines

Recipe By :Prodigy Guest Chefs Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1/2 cup sugar
1 teaspoon grated lemon rind -- OR
2 teaspoons granted orange rind
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
1/3 cup unsweetened chocolate
8
tablespoons butter -- melted, cooled slightly
4 tablespoons butter -- softened

Preheat oven to 400 F. Smear 1/2 teaspoon softened butter over the inside of
each madeleine form. Be sure to completely cover with butter--don't leave
spots.
Combine the eggs, sugar and lemon or orange rind in a large mixing bowl, and
stir them together. Set in a pan of simmering water and stir until the egg
mixture is very warm to your finger. Remove from the heat and
beat with a mixer at high speed until fluffy, pale yellow, and tripled in
volume, about 3 minutes. Add the vanilla and salt.
Dump the flour and cocoa into a sifter or strainer. Sift once, return to
sifter or strainer and sprinkle half of it over the egg mixture, and fold it
in.
Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and
fold gently just until the batter is mixed.
Spoon a generous tablespoon of batter into each prepared mold; do not spread
it evenly; it will level itself in the oven.
Bake for about 10 minutes, until the edges of the cakes are golden and they
lift easily from the molds. (If you have only 1 pan, and can bake only 12 at
a time, let the mold cool, wipe it out, grease with butter, then
refill with batter and bake again.)
Remove from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the
madeleines to a rack to cool.
Serve within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners' sugar.



* Exported from MasterCook *

Emerils Orange Madeleines

Recipe By :Emeril Lagasse
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs
3/4 cup sugar
1/4 teaspoon pure vanilla extract
1 teaspoon unsalted butter -- at room temperature
1/2 cup unsalted butter -- melted and cooled slightly
2 teaspoons plus 1 cup bleached all-purpose flour
1 teaspoon baking powder
1 tablespoon orange zest -- finely minced
1/4 pound semi-sweet chocolate -- melted

Preheat the oven to 350 degrees F. Grease and flour 24 madeleine molds using
the teaspoon of the butter and the 2 teaspoons of the flour.
In a large mixing bowl, combine the eggs, sugar and vanilla.
With ann electric mixer set on high speed, cream the mixture until pale and
fluffy, about 10 minutes.
In a small mixing bowl, combine the flour and baking powder. Add the zest
and half of the flour mixture and beat on medium speed until incorporated.
Add the remaining flour mixture and beat again until incorporated. Add the
butter in a steady stream and continue beating until well blended. Let stand
for 10 minutes.
Spoon the batter into the molds so that they are two thirds full.
Bake until lightly golden, 18 to 20 minutes.
Remove from the oven and using a thin knife, pop them out of the pans onto a
wire rack.
The cookies can be served either warm or cooled and dipped in the chocolate.
To dip in the chocolate, dip half of each cookie in the chocolate, letting
the excess drip and place on parchment lined baking sheet.
Allow the cookies sit until the chocolate sets.



* Exported from MasterCook *

Lemon Madeleines

Recipe By iane
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter -- melted and cooled
1 cup sugar
1 teaspoon lemon extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
Lemon Glaze
1 cup sifted powdered sugar
2 teaspoons lemon juice
milk

Grease and flour 36 3 inch Madeleine molds and set aside.
In medium mixing bowl beat with electric mixer butter, sugar, and lemon
extract until light and fluffy. Add eggs and beat until combined.
In medium bowl stir together flour, baking powder and salt.
Alternately add the flour mixture and milk to the egg mixture beating on low
speed after each addition just until combined.
Spoon mixture into prepared molds filling 3/4 full.
Bake at 350 for 12 to 15 minutes or until edges are golden and tops spring
back. Loosen madeleines with knife tip. Invert onto rack and cool.
Drizzle madeleines with Lemon Glaze.
Lemon Glaze: Combine powdered sugar, lemon juice and enough milk to make a
glaze of drizzling
consistency.


* Exported from MasterCook *

Madeleine Cookies

Recipe By :Martha Stewart
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whole hazelnuts, toasted
1 1/4 cups confectioners' sugar, plus more for
dusting
1/2 cup unsalted butter, plus more melted for
buttering pan
5 tablespoons all-purpose flour, plus more for dusting
pan
1 pinch salt
4 large egg whites
1/4 teaspoon pure vanilla extract

Heat oven to 325 degrees. In a small saucepan, melt butter until light amber
in color.
Brush madeleine pan with melted butter, and dust lightly with flour.
Place hazelnuts and 1 tablespoon confectioners' sugar in the bowl of a food
processor fitted with a steel blade, and process until very fine.
Combine hazelnut flour mixture, 1 cup plus 3 tablespoons confectioners'
sugar, flour, and salt in
a medium bowl. Add egg whites and vanilla, and whisk to combine. Add melted
browned butter, and
whisk until incorporated.
With a tablespoon, fill molds evenly, about three-quarters of the way.
Transfer to oven, and bake 14 to 18 minutes. Cool 2 minutes, and remove from
pan. Cool completely on
a rack, ridged side up.
Dust cookies with confectioners' sugar.



* Exported from MasterCook *

Pumpkin Madeleines

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Formed


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
2/3 cup sugar
1/2 cup unsalted butter -- melted
1 cup all-purpose flour
2 tablespoons canned pumpkin
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon pumpkin pie spice
1 dash salt

Butter and flour madeleine molds.
In a medium bowl with an electric mixer, beat the eggs and sugar at high
speed for about 5 minutes or until light and
fluffy.
Beat the 1 cup flour into the egg mixture at low speed.
Gradually beat in the melted butter.
Increase the speed to medium and beat in the pumpkin pulp, lemon juice,
pumpkin pie spice, and salt until well blended.
Cover and let the mixture stand at room temperature for 1 hour.
Preheat oven to 375 F.
Spoon the batter into the prepared madeleine molds, using about 1-1/2
tablespoons for each cookie. Do not spread the batter in the molds.
Bake for 15 to 20 minutes or until golden brown. Remove the madeleines from
the molds at once and cool on a rack. They are best eaten within a few hours
of baking. Or, wrap airtight and freeze for up to 8 weeks.


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