MADELEINES

History

There are many theories as to the origin of these delicate little cakes (pronounced MAD'elen although some say MAD'len).  This theory comes from the website of SWEETOOTH DESIGN COMPANY.

The origin of Madeleine is linked with the town of Commerce in the Lorraine region in eastern France, where a large number of commercial madeleines are produced today. 

In the 19th century Jean Avice, who worked as a pastry chef for Prince Talleyrand, said to have invented the Madeleine by baking little cakes in aspic molds. However in Lorraine, it is believed that Madeleine cookie came from a young maid named Madeleine Paulmier,  who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 18th century.  This cookie recipe, originally inherited from Madeleine’s grandmother, was recognized by  Louis XV of France. who first tasted them at the Chateau Commercy in Lorraine in 1755. Louis' wife, Marie introduced them to the court and they soon became all the rage at Versailles. 

These small shell shaped sponge cakes use a specific pan.  

(I bought mine at Amazon.ca,   ...  https://www.amazon.ca/Fox-Run-44925-Non-Stick-Madeleine/dp/B0083RTULM/ref=sr_1_3?ie=UTF8&qid=1536340805&sr=8-3&keywords=madeleine+pan  )

A properly made Madeleine has a little bump in the centre of it.  It even has a name ... la bosse . A bit weird isn't it but that is perfection.  At least one of mine had "la bosse".

There are many tips available to achieving the perfect Madeleine.  Here is the one I followed and as it was, I had four neighbours knock on my door as the Madeleines were cooling.  I sprinkled them them with icing sugar and offered them to my guests and got RAVE reviews.

CITRUS MADELEINES

Ingredients

3     large Eggs (at room temperature)

1/4  Cup Granulated Sugar

2     TBSP finely grated orange or lemon zest (or one large orange  zested)

1     Tsp Vanilla Extract

1     Cup all-purple flour

2     Tsp BakingPowder

1/2  Cup Unsalted Butter, melted and still warm

1/4  Cup Milk

1     TBSP Vegetable Oil

Directions:

1.  Whip the eggs with the sugar, citrus zest and vanilla with electric beaters with the whip attachment on HIGH speed until the eggs are thick and pale and hold a ribbon when the beaters are lifted (about three minutes).

2.  Sift the flour and baking powder together.  Add this to the egg mixture while beating on MEDIUM-LOW speed, mixing until blended.

3.  In a separate bowl whisk the butter, milk and oil together.

4.  Spoon about 1 cup of the batter into the butter and whisk it in until blended.  Add this all back to the base batter and FOLD until blended.

5.  Cover and chill the batter for 2 HOURS (or overnight) to set the butter.  (This is an important stage, do not omit!)

6.  Preheat the oven to 375°F.  Lightly grease and flour 2 madeleine pans, tapping out any excess flour.  

My notes to this step:  I found mine baked better at 350° oven, but maybe my oven is not set properly even though it is new.  

As well, I made one batch with dusted flour in the pan and saw that the flour stuck to the lines of the shells, so the next batch I made I omitted the flour and they turned out perfect.  This can partly be due to the excellent pan I purchased from Amazon (?)

Top ones I dusted the pan with flour.  Bottom ones I did not use flour.  Mind you, once dusted with Icing Sugar, you cannot tell and it did not affect the taste.  Also top ones I filled the pan too full, while the bottom ones I stuck to the "3/4 full" instruction.

7.  Stir the chilled batter gently to deflate it slightly (THIS IS KEY TO HELP GETTING LA BOSSE, that a well made madeleine has) and fill the madeleine molds 3/4 full.  You can use a small ice cream scoop or piping bag with a plain tip.  I used a spoon.  

My notes:  I filled the first batch too full.  They rise while baking.  I had smaller, more perfect cakes when I made sure they were filled 3/4 full.

Filled properly

8.  Bake for 10 minutes, then remove from oven and BANG the pan

down (AGAIN FOR THE LA BOSSE) (I banged two good flat bangs, then returned to oven).  Return to oven and bake for an additional 5 to 7 minutes, until the madeleines are golden brown at the edges.

9.  Remove from the pan immediately and enjoy warm or at room temperature.  

Option:  Dust with Icing Sugar or Lemon Glaze.  See how to make and use glaze by searching LEMON GLAZE for MADELEINES

French Macaron

Above is a Christmas plate I made as a gift.  It included French Macarons with Chunky Chocolate Cherry Cookies (recipe published on this site).  Notice how clever I was making them "red" (yes I know they turned out pink) and green.

I discovered Macarons while travelling in France a few years back.  They differ totally from American Macaroons.  They can be finicky to make and it may take a while to feel at ease baking these.  My suggestion if you have never tried them is to review the videos on this topic on Youtube.  The one I like is made by a 12 year old girl - If she can make them, so can I !! - at this site:

https://www.youtube.com/watch?v=0JeTgZGt-p8&t=272s

The trick to making these is the stirring.  Too little or too much will result in failure.  You must rest your macarons prior to baking so they form a crust on the top.  This prevents moisture from escaping from the top of the macaron during the baking process and thus producing those desired "feet" on the bottom.  Above, mine are resting for about 1/2 hour prior to baking.  Also, with the youtube link above, she gives you a link to a template which you can put under the parchment paper so your macarons will be basically the same size ...  very helpful.

Now, if all that didn't scare you, here goes:

Ingredients:

1 Cup     Powdered Sugar

3/4 Cup  Almond Flour

2 Egg Whites at room temperature

1/4 Cup  Granulated Sugar

1/8 tsp    Cream of Tartar

Food Colouring (optional)

Ensure your egg whites are at room temperature.  If not submerge them in very warm water for about 5 minutes.  When separating the eggs, put the yolks in a small pot to make the filling.  And ensure you do not get ANY yolks in the egg whites.  

1.  In a bowl sift the Powdered Sugar (aka Confectioners Sugar).  

In the same bowl sift the Almond Flour.  (I have tried a lot of different Almond Flours and found the BEST one is from Costco).  Discard any little bits of Almond Flour that do not sift through the strainer (or better still, use to top your salad or in some other baking).  Whisk these two ingredients together.  Set aside.

2.  In another bowl, whisk the egg whites, first on low speed then moving up to high speed.  When it starts to get frothy add the granulated sugar a little bit at a time so it dissolves in the egg whites.  Beat to soft peaks,  Add food colouring here if using.  It is best to use Food colouring paste as the liquid does affect the egg whites slightly (although I have used both but DO recommend the paste over the liquid).  Also, make the egg whites a bit darker than desired as they will pale slightly during baking process.  Continue beating until you have stiff peaks.

3.  With a spatula add 1/2 of the dry ingredients.  Fold this into the stiff whites being careful not to deflate the eggs.  When incorporated, add the remainder of the dry ingredients.  Fold until blended.  

4.  Once all folded through, you want to reach the perfect consistency.  This is the important part.  Keep folding, but also scrape the batter onto the sides of the bowl to release some of the air, then keep folding.  You have the right consistency when you drop some of the batter from the spatula and it slowly sinks back down into the batter in the bowl.  (WATCH A VIDEO ... this is the important part). 

5.  Place the template under your parchment paper and pipe the batter onto the parchment paper.  When finished, don't forget to slip the template out from under the parchment paper.

6.  Bang the baking sheet on a hard surface - 3 or 4 times on each side - to ensure the air is released from the batter.  I also have seen videos where the cook will dampen their finger and gently push any small peaks down to ensure a smooth surface.  Set this aside for 20 minutes to 1 hour.  

7.  Bake at 300°F for about 15 - 18 minutes.  Watch to ensure the tops do not get brown.  Remove from the over and they are done when you can lift the macaron off the parchment paper easily.  

8.  Set on a cooling rack to cool before filling.

FILLING THE MACARONS WITH BUTTERCREAM FILLING

INGREDIENTS:

2 EGG Yolks

1/4 Cup Granulated Sugar

3-1/2 tsp Milk

7 TBSP Unsalted Butter Softened (99.4 g)

3 TBSP Honey or 1 tsp Vanilla

Whisk egg yolks in pot.  Add granulated sugar and whisk.  Add milk and whisk.  

In a bowl mash up butter with a fork so it softens a bit.

Place pot over medium heat and stir constantly until it thickens.  Keep stirring until very thick.  Remove from heat at add butter a bit at a time until all is melted and incorporated in pot.  Add the honey (if using - I don't as I'm afraid it will be too sweet) or alternatively add the Vanilla Extract.  Stir.  If too soft refrigerate until solid.

Pipe the filling on the bottom of one Macaron.  Top with another of similar size.  

Refrigerate Macarons in a sealed container for 24 to 48 hours to meld the flavours.

Note:  These can be filled with a variety of flavours.  Check out recipes for Chocolate Ganache, or a strawberry type filling.  I used the above basic filling but substituted strong Coffee for the milk and added about 1 TBSP plus a bit of grated chocolate for a yummy mocha type filling (not pictured).