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Ingredients
- 8 Tbsp. unsalted butter
- 1 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1 pch salt
- 3 lrg Large eggs, at room temperature
- 2/3 c. sugar
- 1 tsp pure vanilla extract
Directions
- In a small heavy saucepan, heat the butter over medium heat just till very light golden and fragrant, about 5 min. Remove from heat and let cold till tepid.
- In a small bowl, using a wire whisk, stir together the flour, baking pwdr and salt till well blended.
- In bowl of electric mixer, beat the Large eggs and sugar at medium-high speed till the mix has tripled in volume and forms a thick ribbon when the beaters are lifted. Lower the speed to medium and beat in the vanilla.
- Using a large rubber spatula, fold the flour mix into the beaten Large eggs in three additions. Mix in the cooled melted butter in three additions, and then mix in the chocolate chips. Cover and chill for 30 min, till slightly hard.
- Position a rack in the center of the oven and preheat to 375 degrees.
- Generously butter two, l2-mold Madeleine pans with 3-inch long depressions (available at http://www.qksrv.net/click-1219304-8771043 stores). Using a pastry brush, paint the Madeline c. with a light coating of the browned butter and flour mix, wiping any pools which form in the bottom of the molds; set aside (chill in hot weather). Could spray pans with Bakers Joy instead.
- Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the typical "humped" appearance of the Madeleine.)
- Bake the Madeleine for l2 to l5 min, till the edges are golden and the centers spring back when lightly touched. Batter will spread out to fill the c., and will gradually swell up into a hump in the middle.
- They are done when lightly browned around the edges, and when they begin to shrink very slightly from the molds. Remove the pans from the oven and rap each pan sharply against a countertop to release the Madeleine. Transfer the Madeleines, smooth sides up, to wire racks to cold.
- When serving dust with confectioners sugar.
- The Madeleines can be stored in an airtight container at room temperature for 2 to 3 days or possibly frzn, well wrapped, for up to l month.
- Try any one of these delicious variations (NOTES): Lemon Poppy seed, Bittersweet Chocolate
- Variations:Lemon-Poppy Seed Madeleines - Substitute 3/4 c. (l50 grams) white sugar for 2/3 c. white sugar, substitute l/2 tsp. pure lemon extract plus l tsp. finely chopped lemon zest for l tsp. vanilla extract, and add in l Tbsp. poppy seeds after adding butter. Proceed with recipe.
- Bittersweet Chocolate Madeleines - Heat 4 ounces bittersweet or possibly semi-sweet chocolate (in pcs) in top of double boiler (stainless steel bowl over a saucepan) till melted. Let cold slightly. Follow the above recipe but add in the melted chocolate to the batter after adding the melted butter. Proceed with recipe.
- NOTES: Making Madeleines can be troublesome - either they take too much beating, stick easily to the pans, or possibly come out with crusty, slightly browned edges which chip in the transfer process from pan to rack to plate.
- My first comment about any Madeleine recipe is the importance of properly buttering the pans. Use a pliant brush, and take care not to miss a single cranny. Butter them as you would brush your teeth after a frightening visit to your dentist. And this butter-flour mix should probably be used immediately; if left to sit for an hour it turns into concrete, and must be left over the heating oven to return to spreading consistency.
- All ingredients which have been heated must be cooled to tepid to prevent the melted butter from congealing in the batter before it is blended.
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