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Baking Madeleines!

Baking Madeleines!

Hello! :)

This time's short break is a baking post! I made these a little while ago as a gift to my friends Xoana and Esteban, since they invited my husband and I over to their house and they always stuff us with amazing food (their homemade pizza is amazing!) and I wanted to at least contribute something to the table this time. As you might or might not imagine, I follow a bunch of youtube food... channels? bloggers? I don't know the term, but I just love watching people cook and bake and show off amazing food. I watch lots of food tv shows as well, of course, I think Iron Chef might be one of my favorites since it's so over the top. 

But enough about this, my point was I saw this amazing recipe for madeleines on Raiza Costa's youtube channel and I just had to try and make them. I simplified it a bit by taking away some of the extras, but if you don't know her you definitely should take a look at her blog and youtube channel, she is hilarious and makes the most amazing and honest recipes! I love how she never uses food dyes and the such, I wish I could bake amazingly like her someday!

They are crunchy and fluffy and chewy and amazing!

They are crunchy and fluffy and chewy and amazing!

 

Anyways, here is the recipe, adapted as I said from Dulce Delight. And as always, feel free to use whatever type of sugar and flour you like, I'll list the ones I used:

 

MADELEINES

makes 24

There's an extra bowl of brown turbinado sugar (to the right), that is an extra I'll explain on the last photo

There's an extra bowl of brown turbinado sugar (to the right), that is an extra I'll explain on the last photo

 

INGREDIENTS

  • 3/4 cup sugar (I use brown)
  • 3/4 cup flour (I use all purpose, non-bleached)
  • 1/2 tsp baking powder
  • 4 egg whites
  • 1/2 cup butter (I browned it, you can also use melted)
  • 1 tbsp lemon zest (you can use any citric like orange or lime)

 

DIRECTIONS

  1. Preheat your oven to 400°F (200°C).
  2. IF YOU WANT BROW BUTTER (YOU MOST CERTAINLY DO): In a small saucepan, warm up butter over medium heat. You can stir it occasionally, it will start to foam and turn from golden to brown, releasing milk solids and an amazing nutty aroma. Once you get the nutty aroma, transfer it to a cup or bowl to cool down a bit. You can sift the milk solids or leave them in, I don't sift mine.
  3. In a bowl, mix the sugar, baking powder, flour and egg whites. You can do this with a regular whisk by hand.
  4. When the butter has cooled down a bit, slowly incorporate it to the mix.
  5. Prepare your madeleine pan adding a bit of butter and a dusting it in flour, and carefully pour the mix into the mold. You can pour the mix in a ziploc bag or piping bag to avoid the mess.
  6. Bake for 12-15 minutes or until the edges are golden brown. Temperature tends to vary depending on the weather, so after 12 minutes you can take a peek to see how they are doing, and also insert a toothpick to see if it comes out clean.
  7. Place on a cooling rack and let them rest for at least 10 minutes.
My pan is tiny so I make a couple batches to finish the whole bowl of mix, regular pans can fit more madeleines!

My pan is tiny so I make a couple batches to finish the whole bowl of mix, regular pans can fit more madeleines!

That bowl of brown turbinado sugar is something extra I like to add on top of each madeleine before baking, so it gets a tiny crunch and glitter once done!

That bowl of brown turbinado sugar is something extra I like to add on top of each madeleine before baking, so it gets a tiny crunch and glitter once done!

 

You can make a glaze, or dip them in chocolate, lemon curd, dulce de leche, whatever hits your fancy! You can also just dunk them in a cup of warm milk or coffee. On a rainy day (much like the one I'm having right now) they really hit the spot. I'm getting hungry right now so it's time to go.

Hope you can try them out! I'll be back soon to continue the Japan adventure!

Cheers!

Japan adventure: part IV!

Japan adventure: part IV!

Japan adventure: part III

Japan adventure: part III