Friday, January 10, 2014

Orange Medeleines

For those who do not know, a Madeleine is a small shell-shaped cake made of flour, eggs, sugar, and butter and baked in a mold. It's origins are said to be French. These treats are slightly crunchy around the edges and spongy in the center. The orange zest not only adds flecks of color throughout the Medeleines but that aromatic citrus flavor as well. They're perfect to dunk in hot coffee or tea or can also be enjoyed on their own. Here's how you make them...


Serving Size: Makes 30 madeleines.


Equipment

-2 12-cavity Madeleine pans, well greased.

-Tablespoon to dispense the batter into the Madeleine pans OR a 1 tablespoon measure ice cream scoop.

-Rubber spatula.

-Small pan.

-Large mixing bowl.

-Wire whisk or electric mixer.



Ingredients:

-1 cup all-purpose flour.

-3/4 cups unsalted butter or margarine (12 tablespoons). If you choose to use salted butter, omit the salt calked for in this recipe.

-3 tablespoons vegetable oil (I used canola oil).

-2 large eggs at room temperature.

-3/4 cup granulated sugar.

-The zest of 1 orange (just the orange part. If you grate the white part, it'll make your madeleines bitter).

-1/2 teaspoon pure vanilla extract.

-1/4 teaspoon salt.


Cooking Instructions:

-Preheat your oven to 375 degrees Fahrenheit (190 degrees Celcius).

-In the saucepan over low heat, heat the butter (or margarine) and the vegetable oil until the butter is melted; Set aside to cool.

-In the large bowl, beat the eggs, sugar and vanilla on low speed until blended. Occasionally scrape the sides of the bowl with the spatula to incorporate any sugar crystals into the mixture. 


Increase the mixer speed to high and blend until the mixture is light and lemon colored (about 5 minutes).


-Reduce the mixer speed to medium and gradually beat in the butter/oil mixture until well blended. Be careful not to use the butter/oil mixture while still hot, or you'll end up with scrambled eggs :/

-With the rubber spatula or wire whisk, fold in the flour and orange zest (fold the flour in in three parts, not all at once). Scrape the sides of the bowl to incorporate any flour into the batter.


-Spoon about 1 tablespoon of the batter into each Madeleine shell of the prepared pans.


-Transfer the filled baking sheets to the refrigerator and allow to chill for about 10 minutes before baking.

-Bake the Madeleines one pan at a time (while one is baking, the other one should remain in the fridge chilling); place the pan with the batter in the center rack of the oven and allow to bake for 10-12 minutes until golden brown and the edges slightly darker, but not burnt.

-Immediately invert the cakes from the shells to wire cooling racks that have been lightly sprayed with non-stick cooking oil. If you don't have cooling racks, invert the madeleines onto a baking sheet that has been lined with parchment paper.


-to bake the last 6 madeleines, wait for the Madeleine pans to cool completely, then grease the shells of the baking pan again before putting in the batter; bake like you did the other madeleines.

***A well done Madeleine should have the shell design indented on one side and the smooth side should have a hump in the middle. Enjoy!