"if you take the legs and the arms off of a hunchback, well it gives a madeleine. (referring to the typical shape of this traditional cookie)"
I adapted this recipe from http://alatabledel.canalblog.com/ , who herself adapted it from http://mercotte.canalblog.com/ .
ingredients: (for 18 madeleines)
-3 separate eggs
-120g butter or margarine
-120g flour
-1/2 packet baking powder (about 10g)
-70g sugar (the recipe originally said 120g sugar, but I made a mistake and used 70g but we don't feel at all the lack of sugar so we won't complain!)
-the zest of one lemon
-5 tablespoons lemon juice
-a little hanful of non-salted green pistaccios
-as mush cashew nuts
-as mush hazelnuts
-a very little handful coconut powder
-as much poppy seeds
-some chocolate squares (dark, milk or white, whatever)
-some marshmallows
recipe :
#Preheat the oven th6 (medium hot). Let the butter melt in the microwave or in the bain-marie. Mix flour, baking powder, sugar and egg yolks. Whip the egg whites apart, without whiping them until stiff, then add them to the mixture with the melted butter and then the lemon's juice and zest.
#Prepare the fillings (we can ch
ange unlimitedly, following what you have at home: we could have used dried fruit, other candies, carambars…). Grind roughly (separatedly) pistaccios, cashew nuts, hazelnuts and chocolate. Cut the marshmallows in little pieces with a scissor. Mis coconut powder with chocolate nuggets. 
#The amount of paste gives about 18 madeleines, the equivalent as two batches of flexipan tins of 9 madeleines each ( a flexipan tin is a kind of flexible rubber tin in which very easily turn out all your cakes. Some exist for big cakes, other for muffins, other for cannelés... and other for madeleines. It's about the same shape as
a very little boat). Otherwise, take regular madeleine tins and butter them. Put some filling in the bottom of the tins and put some madeleine paste in it but not too much because it rises and risks to overflow, and sprinkle again with some filling.
#Put the madeleines high in the oven during 4 minutes quite hot (th6) then 4 minutes medium hot (th4). Normally at this time you should have madeleines that melt in the mouth, cookes but not dry, just as it has to be. Turn them out as soon as they are out of
the oven, and continue until you don't have paste anymore. Marshmallows madeleines are not very presentable, because the marshmallows go down when they cool, so there are little gaps, but you can trust me, they are the first gone!
ingredients: (for 18 madeleines)
-3 separate eggs
-120g butter or margarine
-120g flour
-1/2 packet baking powder (about 10g)
-70g sugar (the recipe originally said 120g sugar, but I made a mistake and used 70g but we don't feel at all the lack of sugar so we won't complain!)
-the zest of one lemon
-5 tablespoons lemon juice
-a little hanful of non-salted green pistaccios
-as mush cashew nuts
-as mush hazelnuts
-a very little handful coconut powder
-as much poppy seeds
-some chocolate squares (dark, milk or white, whatever)
-some marshmallows
recipe :
#Preheat the oven th6 (medium hot). Let the butter melt in the microwave or in the bain-marie. Mix flour, baking powder, sugar and egg yolks. Whip the egg whites apart, without whiping them until stiff, then add them to the mixture with the melted butter and then the lemon's juice and zest.
#Prepare the fillings (we can ch
ange unlimitedly, following what you have at home: we could have used dried fruit, other candies, carambars…). Grind roughly (separatedly) pistaccios, cashew nuts, hazelnuts and chocolate. Cut the marshmallows in little pieces with a scissor. Mis coconut powder with chocolate nuggets. 
#The amount of paste gives about 18 madeleines, the equivalent as two batches of flexipan tins of 9 madeleines each ( a flexipan tin is a kind of flexible rubber tin in which very easily turn out all your cakes. Some exist for big cakes, other for muffins, other for cannelés... and other for madeleines. It's about the same shape as
a very little boat). Otherwise, take regular madeleine tins and butter them. Put some filling in the bottom of the tins and put some madeleine paste in it but not too much because it rises and risks to overflow, and sprinkle again with some filling.#Put the madeleines high in the oven during 4 minutes quite hot (th6) then 4 minutes medium hot (th4). Normally at this time you should have madeleines that melt in the mouth, cookes but not dry, just as it has to be. Turn them out as soon as they are out of
the oven, and continue until you don't have paste anymore. Marshmallows madeleines are not very presentable, because the marshmallows go down when they cool, so there are little gaps, but you can trust me, they are the first gone! #BON APPETIT # ENJOY YOUR MEAL#
Aucun commentaire:
Enregistrer un commentaire