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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 36 |
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Lori Hartman of New York City, writes: I'm looking for a good madeleine recipe similar to the delicious ones (lemony, buttery, and spongy, but crispy on the edges) I used to buy at Bouley Bakery in Manhattan's TriBeCa neighborhood. Can you get the recipe? The crisp edge on these delightful citrus-scented cookies sets them apart from any other classic madeleines our food editors have tasted. We're never going back. Ingredients:
1 3/4 sticks (14 tablespoons) unsalted butter, melted and cooled, plus additional for brushing molds |
1 2/3 cups all-purpose flour |
1 tablespoon baking powder |
2 teaspoons finely grated fresh lemonzest |
1 vanilla bean, halved lengthwise |
3/4 cup sugar |
3 large eggs |
1/4 cup whole milk |
1 1/2 tablespoons mild honey |
Directions:
1. Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.
2. Sift together flour and baking powder into a large bowl, then whisk in zest.
3. Scrape seeds from vanilla bean into another bowl with tip of a paring knife (reserve pod for another use). Add sugar and rub together until vanilla is well dispersed, then whisk in eggs, milk, honey, and remaining 1 3/4 sticks melted butter. Fold into flour mixture until just combined.
4. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bake (with 2 pans on one rack), switching position of pans halfway through baking and rotating 180 degrees, until golden around edges and a wooden pick or skewer inserted into center of a madeleine comes out clean, 10 to 12 minutes total.
5. Turn out madeleines onto a rack and serve slightly warm.
6. Cooks' notes: · These madeleines are best eaten when just baked. · The batter can be made 3 hours ahead, then chilled, covered.
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