French Madeleines

Looking at the calendar I can't help but must say, as if one cannot be reminded enough, that more than half a year has passed! Gosh~~ August feels like the peak of Summer as the weather gets exceptionally hotter, even during the nights. However, I guess I should be thankful that it's just about the right weather for me to get used to since I will be returning to Singapore this month! How exciting is that?! Haha! For those who are not familiar with the weather in Singapore, it's literally Summer all year-round less the days when rain falls. Correct me if I'm wrong since I have been away from home for the longest time! And because it's Summer, we had been experiencing unusually slow traffic when we headed out to the neighbouring city during the past couple of weekends, since we were in the same direction where many (seemingly coming from everywhere) were heading to the beach; pretty much a trend that I've observed since the start of Summer. This is one very different from Singapore as people in Singapore gets to go to the beach almost throughout the year.

Anyway, the cooped in the car due to the jam prompted me to bake something that's handy to pack and go without the need for special care handling. And immediately these French Madeleines came to mind. They are just one of the best snacks to enjoy in the car since they aren't messy to eat and they taste good whether hot or cold. Packing them for the road trip totally helped ease the anxiety from being stuck in the jam. Actually, they are just perfect for any occasions! ^_^

French Madeleines

French Madeleines

Recipe referenced and modified from: Joyofbaking.com

Ingredients Required

1/2 cup (113 grams) unsalted butter
1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup (100 grams) granulated white sugar
2 tablespoons (30 grams) firmly packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon or orange zest

Confectioners' (powdered) sugar, for dusting (optional)

Bakeware Used

Two 12-cavity (3-inch sized) Madeleine pans ~ yields approximately 27 pieces
or 3.5-inch sized Madeleine pans ~ yields approximately 24 pieces

Preparation Steps

1. In a small saucepan, melt the butter and keep it warm.
2. In a small bowl, whisk together the flour, baking powder, and salt using a balloon whisk.
3. In a separate large bowl, beat the eggs and sugars at high speed using an electric mixer until the mixture is thick and pale in color (about 5-8 minutes). 
4. Beat in the vanilla extract and lemon/orange zest.
5. Sift in about one-third of the dry mixture over the egg mixture and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate). 
6. Take about 1 cup of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) 
7. Using a spatula, gently fold the butter mixture completely into the batter. 
8. Cover with cling wrap and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days). 
9. Preheat oven at 375 degrees F (or 190 degrees C).
10. Using a pastry brush, generously grease the cavities of the Madeleine pans with very soft or melted butter. 
11. Dust the greased moulds with flour, tapping out the excess flour and refrigerate the pans until the butter hardens (about 10 minutes, making sure the pans are well greased or the Madeleines will stick and become difficult to remove.)
12. Drop a generous tablespoonful of the batter into the center of each prepared mould, leaving the batter mounded in the center. (This will result in the classic "humped or domed" appearance of the Madeleines.)
13. Bake the Madeleines in the preheated oven for about 8 to 11 minutes, or until the edges are golden brown and the centers spring back when lightly touched. (Do not over-bake or they will become dry.)
14. Once baked, remove the pans from the oven and immediately tap each pan against a baking sheet to release the Madeleines. 
15. Place Madeleines on a wire rack to cool completely. 
16. Dust Madeleines with powdered sugar just before serving (optional). Best served immediately but can be stored in an airtight container at room temperature for a couple of days or frozen for up to 1 month.

The Dream Baker's Experiment

1. I used margarine in substitution of butter (only because my husband don't take butter) and large eggs each weighing approximately 60 grams (with shell on).
2. The original source recipe suggests it's optional to add the lemon / orange zest which I did include (orange zest in this experiment) and would recommend including (as listed in my recipe above) because the nice citrusy aroma really enhances the taste.
3. I baked the Madeleines, one tray at a time, on the lower rack of the oven for approximately 9 to 10 minutes (baking time varies across different ovens).

The so-called classic "hump or dome" of French Madeleines. ^_^

I used a 3-inch sized silicone Madeleine pan which yields approximately 27 pieces.
One advantage I like about using silicone bakeware is the ease of releasing with just a slight twist.

Let it snow or not (well, I'm referring to the confectioners' sugar)?
Anyhow these Madeleines taste just as great!

I am linking this post to the event, Little Thumbs Up (August 2014: Flour) organised by Bake For Happy Kids and My Little Favourite DIY hosted by Diana from the Domestic Goddess Wannabe.

I would also like to share this post with the event, Tea Time Treats (August 2014: Pack up a Picnic! Picnic Food and Picnic Treats) hosted by Karen of Lavender and Lovage and Jane of The Hedge Combers because these French Madelelines are so handy to pack for picnics! ^_^

Happy Baking!

Dare to Dream.

The Dream Baker