Monday, March 8, 2010

Lemon glazed madeleines

Lemon glazed madeleines / Madeleines de limão siciliano com casquinha açucarada

My favorite director has been making good money at the box office with his new movie: the trailer made me insanely curious, the plot seems really interesting and the cast is full of good actors – if I were an actress I’d work for Scorsese for free. :)

From one favorite to three more: madeleines, lemons and Pea’s blog.

Lemon glazed madeleines / Madeleines de limão siciliano com casquinha açucarada

Lemon glazed madeleines

3 large eggs, at room temperature
2/3 cup (133g) granulated sugar
1/8 teaspoon salt
1 ¼ cups (175g) all purpose flour
1 teaspoon baking powder
finely grated zest of 1 lemon
9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds

Glaze:
1 cup (140g) icing sugar, sifted
2 tablespoons freshly-squeezed lemon juice
1 tablespoon water

Brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer.
In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened.
Sift the flour and baking powder over the egg mixture and fold in using a rubber spatula.
Add the lemon zest to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter. Fold just until all the butter is incorporated.
Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)
To bake the madeleines, preheat the oven to 220°C/425°F.
Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s. Do not spread it.
Bake for 8-9 minutes or until the cakes just feel set. While the cakes are baking, make a glaze in a small mixing bowl by stirring together the icing sugar, lemon juice, and water until smooth.
Remove from the oven and tilt the madeleines out onto a cooling rack. Let cool completely.
Drizzle glaze over madeleines. Allow glaze to set.

Makes 24 cookies – I made 1/3 of the recipe (but added the zest of 1 whole lemon anyway) and got 15 using 1-tablespoon capacity pans

5 comments:

Manggy said...

Fell in love with these when I was in the States - something about them makes them so addictive. I wish I had a pan, though (and right now...).

Valerina said...

Beautiful! Lemons are one of my favourite ingredients to bake with. :)

tasteofbeirut said...

I think I am definitely keeping one madeleine pan for future use here!
Look at those! You just want to steal a few, brew some tea and gaze into nothing!

Katie said...

These look lovely, perfect with a cup of afternoon tea.

Patricia Scarpin said...

Mark, I got my pan as a gift from a lovely friend - she sent it all the way from Japan, can you believe it?

Valerina, thank you! I adore lemons, too!

Taste of Beirut, thank you! I'm sure you'll make wonderful madeleines with your pan!

Katie, thank you - they do go well with tea. :)

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