Madeleines

i finally put my madeleine pans to good use. it has been kept in the store ever since i brought it back from the US. i was really happy to have found these made in italy pans as i got them at a very good deal - just 2.99 USD!!!


over here in singapore, a pan like this is probably selling at S$20? btw, i bought this pan from a shop called ross; the things they sell are cheaper than the retail prices by quite a fair bit.

for the first attempt, i would say i wasn't really satisfied with the results. the madeleines didn't turn out looking good (i think there were air bubbles?) and mama commented that they were a tad too hard. so well, i've gotta try baking them another time. i'll prob pay more attention to the oven temperature the next time round.

i made them into little cupcakes as well haha cos i was too impatient to have to wait for the 1st batch of madeleines to bake before i can re-use the pan. surprisingly, they turned out beautiful :)



Madeleines
Taken from Bon Appétit, Jan 2000 issue. Available from www.epicurious.com

Ingredients:
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
Pinch of salt
1 cup all purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
Powdered sugar (i omitted this)

Method:
Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.(i omitted this)

*A metal mold with scallop-shaped indentations, sold at cookware stores.