Blade’s Culinary Creations
In my spare time, I love to sit down and watch a good movie. I love comedies, romantic comedies, dramas, and my favorite, action movies. Or as I would like to call them “shoot em up bang bang movies” Anything with fast cars and guns, I am all for. But in no way am I a violent person. hehehe. One movie that I have seen several times is “The Transporter” with Jason Statham. Love him! Well in the movie the lady he was transporting was at his home making little shell shape sponge cakes that originated from France better known as Madeleines. Every time I watch “The Transporter”, I want to put my hand through the TV and grab a few but we all know that would be kinda crazy. Or would it? Well I figured I would bake some myself before Bryan kills me for breaking his TV. This was my first time making Madeleines so I decided to use the help of Martha Stewart. Madeleines can be enjoyed as is or can dipped in chocolate or even coconut. To make these you would need a madeleine pan which could be easily purchased on amazon, Michaels, Marshalls, or Walmart.
Lemon Madeleines
By Martha Stewart
INGREDIENTS
- 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
- 1 1/2 cups cake flour, sifted (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice (2 to 3 lemons total)
- Confectioners’ sugar, for dusting (optional)
DIRECTIONS
-
Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
-
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
-
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.
Blade’s Culinary Creations
Blade's Culinary Creations 
Leave a Reply