Thursday, March 31, 2011
My first attempt at making homemade madeleines sadly did not go as I had planned. A few years ago, when I was a poor college student I tried to make madeleines, but because I was a poor college student I made "substitutions" using the ingredients I had on hand instead of going to the store and purchasing the proper ingredients. Needless to say it was a disaster and I haven't attempted to make this delicate cookie again, until now. It sure does make a world of difference when you have all of the right ingredients before you embark on any baking project. This is just one of the many baking lessons I have learned through trial and error. The one good thing I can say about making mistakes in the kitchen is that you always learn something new, you learn at least one way not make something and move on to the next attempt, eventually you will have success.
8 tablespoons Unsalted Butter, Melted and Cooled (plus more for pan)
3/4 cup All-Purpose Flour, (plus more for pan)
2 ounces Blanched Almonds, Finely Ground
1/2 cup plus 2 tablespoons Granulated Sugar
1/2 teaspoon Salt
1 teaspoon Vanilla
1/2 teaspoon Orange Flower Water (optional)
Powdered Sugar for dusting
In the bowl of a food processor fitted with the blade attachment chop almonds until they are finely ground. In a separate bowl whisk together the flour, sugar and finely ground almonds, set aside. In the bowl of an electric mixer fitted with the whisk attachment beat together the eggs and salt until foamy. Beat half of the flour mixture into the egg mixture. Add the vanilla and orange flower water (if using) to the melted butter then pour into the into the egg and flour mixture and beat until incorporated. Add the rest of the flour and beat until well combined. Cover and refrigerate batter for 2 hours. Preheat oven to 350 degrees F. Butter and flour madeleine pan. Fill each madeleine cup half way full with batter. Bake for 12-14 minutes. Once madeleines are done baking, immediately turn them out onto a wire rack to cool and sprinkle with powdered sugar.
Makes 24 cookies
Recipe slightly adapted from Martha Stewart's Baking Handbook