day with dee : NYC Bowery & the best madeleine (not madeline) recipe
Madeleine Cookies (not Madelines as they are often mispelled) are my favorite French treat. We buy them a lot at our local French Bakery (patisserie for those keeping score) so I figured it was time to learn how to make them. That and the cost of these little babies is starting to wreak havoc on my wallet.
We headed down to the The Bowery in NYC to find a Madeline pan and run some other errands. I don't know how much of a difference this makes when making your lovely little cakes but a friend of mine insisted the pan had to be from France. I had to pickup some dishes for a restaurant's menu shoot so added this precious pan to the to do list. I thought this was going to be easy but we had to go to three shops (one was closed) to find the famous French pan. We made the day of it and ended up at RubiRosa for some tie-dye pizza (pesto, vodka, and red sauce pizza) and some cocktails.
The next day I put my recipe to the test and have made it twice more since. I've included it below with some tweaks.
Easy Madeleine Recipe
The prep time for these Madeleine's is about one hour while the cook time is 8 minutes ;) Usually I start to prep these while I am handling some Saturday Morning chores around the apartment or cooking a more elaborate dinner. The prep is fairly easy, there is just some wait time in between the steps.
I'm no pastry chef when it comes to baking but I do know a good quality vanilla extract makes a big difference. My favorite is this one.
For the Madeleines:
2 large eggs, at room temperature
9 tablespoons unsalted butter
1 tablespoon honey
½ teaspoon salt
½ teaspoon vanilla extract
½ cup granulated sugar
1½ teaspoon baking powder
1 cup all-purpose flour
Prep & Cook
1. Whisk eggs with a stand mixer (preferably) if not a hand mixer will do. Whisk on medium speed, add the sugar in small batches until it has all been incorporated and mixed in. Whisk until eggs have doubled in volume, roughly 4 to 5 minutes.
2. Hand stir in the flour, baking powder, salt and vanilla extract. Cover the bowl. Let mixture rest for at least 30 minutes - an hour.
3. For the next step- melt butter in a saucepan over medium heat. Once melted, reserve 2 tablespoons of the butter for brushing the pans. Add the honey , stirring, about 1 minute. Remove from the heat and allow to cool, about 30 minutes.
4. Stir the butter and honey mixture (rewarm it a little if you must) into the batter. At first the butter will not mix right away with the contents of the bowl, don't worry with some stirring it will. Allow to rest for an additional 30 minutes - an hour
5. Preheat oven to 400°. Brush the pans with the melted butter you put to the side earlier. Fill each madeleine cup 3/4 full with the mix. To make it easier I use a tablespoon & back of teaspoon to slide the batter in to the molds of the pan. Bake until golden brown, about 8 to 10 minutes. Remove from the oven, allow to cool for 30 seconds, and then remove from the pan.