Wednesday, March 11, 2009

Dorie's Madeleines and Little Boys.

Before leaving this morning I made a batch of Dorie's traditional Madeleines and left the mixture in the dish ..When we came home I baked them..
What dainty little delights!
I love them~

They most certainly follow the Pretty Rule..
Perfect for tea or Cappucino..

They go very well with all things pink too:)

Little boys have different ways of putting them to their highest and best use though.
I must admit..Lulu liked them..He really reallyliked them cause he ate 2.5!

I left the sunroom for 1 minute and came back to a whole new presentation..
Seems they go well with more things than pink things..
What are Little Boys Made Of?

Have I mentioned I love little boys?~

And now..the recipe~
2/3 cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
½ cup sugar
Grated zest of 1 lemon
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ stick (6 tablespoons) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Whisk together the flour, baking powder and salt.

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.

Spoon the batter into the molds, filling each one almost to the top. Don't worry about spreading the batter evenly, the oven's heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

Just before serving, dust the madeleines with confectioners' sugar.

makes 12 large or 36 mini cookies

serving: Serve the cookies when they are only slightly warm or when they reach room temperature, with tea or espresso.


  1. Gorgeous madeleines!! And I love the presentation of your little photog assistant. :D THAT is an amazing shot!

    I love your pictures, Monique!!


    Your madeleines look absolutely ethereal!

    (But L made them etherREAL. :)


  3. Monique, the madeleines are absolutely gorgeous.

    I love L.'s presentation.

  4. Now we all know that Bob the Builder has great taste!
    Those little boys look as delicious as the Madeleines...

  5. I think the little construction guy was cold so L warmed him up! What a wonderful, wonderful photo! You must save it to show him when he is a teenager ;) Being a Grandma has to be just the best thing...your joy just always comes through in every post that you mention L, M & N.

    Confession time: I have never had a madeleine. Are they crisp?

  6. That made me laugh out loud!
    The cookies look great!

    I just found an unopened pkg of Madeline shells that were my Mom's..
    they are very old...marked 88 cents for 6..from Grant's which was a 5 & 10 which is long gone...
    She had good intentions, but never got to make I must!
    Thank you for the recipe, and the presentation, the best..:)

  7. You all brought a smile to my face this morning!
    Kathleen if I had just found something from my mom..I'd be overjoyed! How sweet is that:)
    Mary..too cute!
    Marsha..they are like a little cakelet..not crisp..I followed the recipe to a D so..I assume they should:)
    I ahve so many funny little things like know how funny and cute 3 can be..3 yrs old is just ..over the top sweet and funny.

  8. What an amazing post, Monique. I went from oooo and ahhhh to a big grin! You know, I have never had a Madeleine either? The recipe sounds wonderful. I need to buy myself a Madeleine pan next time I see one.

    I just love L's use for them! That picture really made me smile in a big way. Looking forward to fun times like that here :)

  9. Susan.. before you know it:) So happy for you!

  10. Monique, as lovely as your Madeleines are, it's Lulu's presentation that WINS!

    This reminds me of the last time I baked cookies. Some sneaky little imp got busy while I had my back turned, and garnished a fresh batch of cookies with a rubber mouse.

    I didn't know I could jump that high.

  11. What pretty little madeleines!