It was Sunday night, the actors getting awards, the people in haiti still getting not much, John Mayer was singing about heartbreak warfare, and I made my first batch of madeleines based on a recipe by the wonderful Heidi Swanson. Lovely!
1 stick unsalted butter (original recipes calls for 1 1/2 but I think it is too much)Preheat oven to 350 degrees Fahrenheit.
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
Special equipment: A madeleine baking pan, regular or small
Melt the stick of butter in a small pan over medium heat until it's slightly browned and has a nutty aroma, (takes about 20 minutes on low heat). Strain (using fine mesh strainer) to leave out the solids. Cool the butter to room temperature.
With the melted butter cooling, use a baking spray (the one with oil and flour) to spray the madeleine pan (I am a bit lazy here, you can also butter the pan and dust it with flour).
Sieve the flour on top of the egg batter, and also gently fold in with the hand whisk. Now fold in the butter mixture. Only stirring enough to bring everything together. Spoon the batter into the molds, filling each mold 2/3 -3/4 full.
Bake the madeleines for 14-16 minutes (8-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. They are rather fragile, but will get crisp once cooled. Immediately dust with powdered sugar.
Makes 3 dozen regular madeleines.
This post was featured on FoodBuzz's Daily Top 9 on Jan 20 2010.