Tuesday, April 29, 2008
When life hands you lemons make madeleines
As I say in my profile I bake and cook to relieve the stress of a technological world. And the last few days have been really stressful at work. Really, Really Stressful. Those days where you just want to pull your hair out or scream, that is where I was. These are the days I wish I didn't have to work and could nap and cook all day. Wouldn't that be the life. P has been sick so yesterday I spent my night taking care of him. Tonight, however I was able to bake something. Ever since my first attempt at madeleines I have been dying to make more. I wanted to make lemon ones because that flavor normally goes over well and I had a few lemons that needed to be used up pronto. I looked all over for a recipe and when I found this one I knew it would be good. It seems like a lot of work to do the chilling and letting the batter rest but the end result was pretty fantastic. I sent these home with my Mom for my Dad who loves lemon. I hadn't made anything for them in a while and she was stopping by for some tools anyway. I have a feeling more citrus is in my future for tomorrow night as well.
Lemon Glazed Madeleines
3 large eggs
2/3 cup of sugar
1/8 teaspoon of salt
1 1/4 cup of flour
1 teaspoon of baking powder
zest of one lemon
9 tablespoons unsalted butter, melted and cooled
For the glaze -
3/4 cup of powdered sugar
2 tablespoons of lemon juice
1 tablespoon of water
Spray madeleine mold with non stick baking spray and place in the fridge. Whip the eggs, sugar and salt in a mixer for 5 minutes or until frothy and thickened. Slowly sift the flour and baking powder over the whipped mixtures and fold in slowly with a spatula. Add the lemon zest into the cooled butter and slowly add the butter into the batter. Add it in 5 or 6 additions and fold it in until just incorporated. Cover the bowl and chill for atleast 1 hours but it can be done up to 12 hours ahead.
To bake preheat oven to 425 degrees. Place a dollop of batter in the center of each indentation so that it would be about 3/4 of the way full. I used a tablespoon cookie scoop and it was to much so I think next time I would do 1 or 2 teaspoons instead. Bake for 8-9 minutes or until the cakes are just set. Make the glaze while the cakes are baking. Remove the cakes from the oven and tilt out onto a cooling rack, as soon as they are cool enough to handle dip them in the glaze. Turn them around in the glaze so that they are coated on all sides. After they are coated place them back on the cooling rack until the cakes are cool and the glaze is firm.
This made about 12 madeleines for me, but I think I would get closer to 18.