I'm sure that part of the problem is that I overfilled the little shells.
Refrigerating overnight didn't produce the "characteristic hump". If I recall, when I tried Julia Child's recipe many, many years ago, the hump failed to appear also.
Well, they taste okay. If I put enough powdered sugar on them, probably no one will notice the missing pieces.
Recipe:
2/3 cup all purpose flour
3/4 teaspoon baking powder
pinch salt
1/2 cup sugar
Grated zest of one lemon
2 large eggs
2 teasppons pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners sugar for dusting
Whisk together the flour, baking powder and salt.
Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines.
Getting ready to bake: Center a rack in the oven and preheat to 400 degrees. Butter 12 full-size madeleine molds and dust insides with flour and tap out excess.
Spoon batter into the molds, filling each one almost to the top. Bake for 11 to 13 minutes, or until golden and tops spring back when touched. Remove pan from oven and release the madeleines from the molds b rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers ofr a butter knife. Transfer cookies to a rack to cool.
Just before serving, dust with powdered sugar.
19 comments:
I overfilled my first pan, and baked them only 11 minutes, and they totally stuck in the pan, too. Frustrating, huh?
Oh, that's a shame. My mould looks the same as yours - I sprayed mine with rice bran oil spray and didnt bothered flouring. I like your idea of using pecans!
I overfilled some of my pans too! I bet your Madeleines taste great! Good job!
That's too bad that they stuck in the pan! Did you butter and flour it extra well?
Poor cookies, they look like they were brave! Won't tell anybody what's under the powdered sugar, and they look tasty.
I goofed mine up, but I can give you a pan tip, since it looks like we have the same one. I used baking spray, the one with oil and flour in it, and I sprayed the entire surface of the pan, not just the shell molds. That way, when they overflowed during baking, they didn't stick to the flat surface.
uh oh! I'm sorry you had trouble! I bet they were tasty with the powdered sugar!
Bummer they didn't come out of the pan easily but I bet the brown sugar and pecan ones were tasty! Great job!
Clara @ I♥food4thought
Sorry they didn't turn out that great, but I hope you enjoyed eating them. :)
Thats a bummer, them breaking! But even the crumbs are tastey. After all of mine stuck to my spoons I ate crumbs... happily.
I had a sticking problem as well. I had a terrible time the first attempt a couple of weeks ago, so was very deliberate this time with spraying the pan. Didn't matter....still stuck. hmmmm.....what to do, what to do...
sorry your madeleines did not want to leave their pans, but at least they still tasted great, right? :)
So sorry. Did they atleast taste good?
Powdered sugar is magic.
at least you tried! I bet they taste yummy though - and besides, were you REALLY going to have a tea party anyway??
Missing bits or not, I'm sure the brown sugar/pecan combo was a winner!
Missing bits or not, I'm sure the brown sugar/pecan combo was a winner!
That sucks. I used this http://www.wilton.com/store/site/product.cfm?id=3E30CDB4-475A-BAC0-5AABC46A46166669&fid=3E333C81-475A-BAC0-56DC9F3BD3A3B7FB and mine didnt stick a bit.
Oh, sad! They still look delicious!
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