Madeleine
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Indulge in the delicate and buttery delight of a classic French treat with my latest recipe video on the iconic Madeleine cookie. Originating from the picturesque Lorraine region in northeastern France, these small, shell-shaped cakes boast a uniquely soft texture and a subtle hump that is a signature of this traditional dessert. In my step-by-step tutorial, I will guide you through the process of baking the perfect Madeleines, focusing on the crucial role that baking plays in achieving the desired result. By starting the baking process at a higher temperature, we ensure that the chilled batter reacts to the sudden burst of heat, creating that characteristic hump that sets Madeleines apart from other baked goods.
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True madeleine cookie has a hump!
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Batter
- Sift flour and baking powder together, set aside. Meanwhile, melt butter with lemon zests. In a separate bowl, beat eggs with sugar (do not over work). Incorporate the sifted powders and add warm butter. Cover and refrigerate overnight before baking.
Piping Madeleine
- Butter and grease madeleine sheets. Leave batter out for an hour or until it gets soft enough. Pipe out with a pastry bag fitted with a large plain pastry tip or use a tablespoon. A madeleine cookie should weight an ounce/30g max. If batter overflows, it wont rise properly.
Baking
- Convection oven: preheat oven to 430ºF/220ºC. Bake for 4 minutes, then lower temperature to 300ºF/150ºC, and continue baking for 7 minutes more.Conventional oven: bake madeleine at 480ºF/250ºC for 5 minutes, then lower temperature to 350ºF/180ºC, and continue baking for 7 minutes more.
Storage
- Store madeleine in sealed containers or freezer bags for a few days. Madeleine can also be kept frozen for a month sealed in freezer bags.
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