Madeleines

This is another recipe inspired by a trip out for afternoon tea with friends, this time to the King Edward Hotel in Toronto. We’ve been trying all the afternoon teas offered at hotels in the city and have decided that we like this one best.

We always sit outside of the restaurant—in the lobby almost—which makes for good people watching. There’s a nice variety of teas to choose from, lovely sandwiches and desserts and they have learned to pay attention to my special demand of no salmon (smoked, raw, salad or otherwise).

Last time, I took a few photos.

some sandwiches and a scone

Some sandwiches and a scone.

desserts, including a madeleine

Desserts, including a madeleine.

I liked the madeleines so much I decided to try making them at home. Here’s what happened.

Got the eggs.

eggs

Eggs.

And a lemon for zesting.

lemon

Lemon.

Zested the lemon.

lemon zest

Lemon zest.

I got the eggs and sugar together in a bowl.

eggs and sugar

Eggs and sugar.

They were beaten together.

beaten eggs and sugar

Beaten eggs and sugar.

Added the lemon zest.

adding the lemon zest

Adding the lemon zest.

The melted butter was added, then the flour went in.

madeleine batter

Madeleine batter.

Poured the batter into the madeleine pan.

madeleine pan

Madeleine pan.

The finished product: Madeleines.

madeleines

Madeleines.

They were very tasty. And they froze well which is good news, as I’ve tentatively decided to have an afternoon tea at my place in the spring. That’s enough time to get this completely thought out and prepared for, right? 6 months?

I’ll let you know.

The recipe is here:
http://www.epicurious.com/recipes/food/views/Madeleines-102893

Madeleines

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

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 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.

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