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@mleinart
Last active February 6, 2018 19:31

Revisions

  1. mleinart revised this gist Feb 27, 2017. 1 changed file with 1 addition and 1 deletion.
    2 changes: 1 addition & 1 deletion madeleines.md
    Original file line number Diff line number Diff line change
    @@ -40,7 +40,7 @@ Makes two to three dozen madeleines, depending on how much the well is filled
    cookies more tender (less of an issue with pastry flour). This will also help create the
    characteristic hump on the back side of the cookie.

    9. Heat oven to 375
    9. Heat oven to 375F

    10. Brush madeleine pan with butter or a neutral spray-oil and lightly dust with flour

  2. mleinart revised this gist Feb 27, 2017. 1 changed file with 1 addition and 1 deletion.
    2 changes: 1 addition & 1 deletion madeleines.md
    Original file line number Diff line number Diff line change
    @@ -1,5 +1,5 @@
    # Madeleines #
    #### Yield ####
    ## Yield ##
    Makes two to three dozen madeleines, depending on how much the well is filled

    ## Ingredients##
  3. mleinart revised this gist Feb 27, 2017. 1 changed file with 1 addition and 1 deletion.
    2 changes: 1 addition & 1 deletion madeleines.md
    Original file line number Diff line number Diff line change
    @@ -28,7 +28,7 @@ Makes two to three dozen madeleines, depending on how much the well is filled
    towel and set aside to cool.

    5. Combine sugar and lemon zest in a mixing bowl. Toss well to allow some of the zest's
    moisture to infuse into the butter. Add eggs and beat at high speed for several minutes
    moisture to infuse into the sugar. Add eggs and beat at high speed for several minutes
    until a velvety texture develops (~3 minutes). Fold dry ingredients into egg mixture very
    gently until completely incorporated.

  4. mleinart revised this gist Feb 27, 2017. 1 changed file with 1 addition and 1 deletion.
    2 changes: 1 addition & 1 deletion madeleines.md
    Original file line number Diff line number Diff line change
    @@ -24,7 +24,7 @@ Makes two to three dozen madeleines, depending on how much the well is filled
    clarified butter, not brown butter. The milk solids on the bottom should remain white
    or golden.

    4. Filter butter through a very fine sieve (e.g. M-40 mesh or higher) or through a paper
    4. Filter butter through a very fine sieve (e.g. 60 mesh or higher) or through a paper
    towel and set aside to cool.

    5. Combine sugar and lemon zest in a mixing bowl. Toss well to allow some of the zest's
  5. mleinart revised this gist Feb 27, 2017. 1 changed file with 8 additions and 8 deletions.
    16 changes: 8 additions & 8 deletions madeleines.md
    Original file line number Diff line number Diff line change
    @@ -3,14 +3,14 @@
    Makes two to three dozen madeleines, depending on how much the well is filled

    ## Ingredients##
    1.5 tsp baking powder
    1 1/3 cup white flour (optimally: white pastry flour)
    1/2 tsp salt
    4 eggs
    2/3 cup white sugar
    zest of two lemons
    6 oz butter
    Powdered sugar for dusting
    * 1.5 tsp baking powder
    * 1 1/3 cup white flour (optimally: white pastry flour)
    * 1/2 tsp salt
    * 4 eggs, room temperature
    * 2/3 cup white sugar
    * zest of two lemons
    * 6 oz butter
    * Powdered sugar for dusting

    ## Directions ##
    1. Begin melting butter over medium-low heat (setting: 2-3) and allow water content
  6. mleinart created this gist Feb 27, 2017.
    53 changes: 53 additions & 0 deletions madeleines.md
    Original file line number Diff line number Diff line change
    @@ -0,0 +1,53 @@
    # Madeleines #
    #### Yield ####
    Makes two to three dozen madeleines, depending on how much the well is filled

    ## Ingredients##
    1.5 tsp baking powder
    1 1/3 cup white flour (optimally: white pastry flour)
    1/2 tsp salt
    4 eggs
    2/3 cup white sugar
    zest of two lemons
    6 oz butter
    Powdered sugar for dusting

    ## Directions ##
    1. Begin melting butter over medium-low heat (setting: 2-3) and allow water content
    to boil off. Use a high-temp spatula and periodically scrape to keep foam from
    sticking to the sides of the saucepan.

    2. While butter melts, combine dry ingredients, sift, and set aside

    3. When the butter stops foaming and bubbling, allow to continue to cook until melted
    butter *just* begins to develop a nutty smell. Don't let it go too far - you want
    clarified butter, not brown butter. The milk solids on the bottom should remain white
    or golden.

    4. Filter butter through a very fine sieve (e.g. M-40 mesh or higher) or through a paper
    towel and set aside to cool.

    5. Combine sugar and lemon zest in a mixing bowl. Toss well to allow some of the zest's
    moisture to infuse into the butter. Add eggs and beat at high speed for several minutes
    until a velvety texture develops (~3 minutes). Fold dry ingredients into egg mixture very
    gently until completely incorporated.

    6. Fold clarified butter in and incorporate completely.

    7. Place batter in a large ziplock or pastry bag

    8. Optional: Refrigerate dough for at least 2-3 hours to allow gluten to relax and make the
    cookies more tender (less of an issue with pastry flour). This will also help create the
    characteristic hump on the back side of the cookie.

    9. Heat oven to 375

    10. Brush madeleine pan with butter or a neutral spray-oil and lightly dust with flour

    11. Pipe batter into madeleine pan, making an effort to not trap large air bubbles at the bottom
    or overfill the wells.

    12. Bake about 10 minutes, checking after 7. Bake until top is set, not sticky, and feels springy
    to gentle touch.

    13. Allow to cool on a wire rack, bottom-side down. When cool, flip and dust the bottoms with powdered sugar.