|
|
|
| TRAVELERS TOPICS |
| READ REVIEWS |
| DISCOUNT B&B STAYS |
| MONTHLY NEWSLETTER |
| BED & BREAKFAST BLOG |
| RECIPES |
| FOR INNKEEPERS |
| LIST YOUR B&B |
| MEMBER LOGIN |
| SELL YOUR B&B |
| B&B ASSOCIATIONS |
| ||||||||||
This Recipe contributed by: | ||||||||||
| These are lovely traditional madeleines made with browned butter for a rich nutty taste, and they are not hard to make! If you don't have a madeleine mold, just use mini muffin pans or any other small mold. They won't be 'madeleines', but they will taste the same - delicious! Batter: 6 ounces (or 1/2 cup plus 4 T) unsalted butter 5 ounces (or 3/4 cup plus 3 T flour) 5 ounces (or 1/2 cup plus 2 T) superfine sugar (you can make this by whirring regular sugar in a food processor) 3 extra large egg whites at room temperature pinch salt 1/4 t almond or walnut extract Method: Melt the butter in a 1 qt. saucepan and bring to a boil. When the foaming starts to collapse begin stirring with a wooden spoon as it cooks. It will become covered with large, then smaller, bubbles. Stir to deflate these, then continue boiling until it forms small bubbles again. The butter will become brown and smell slightly nutty. Set aside in a bowl. Stir 1 T of the browned butter into 2 t. of the flour and brush the baking molds with this using a pastry brush. Combine the sugar with 1 egg white in a mixer, beating at medium speed with the flat beater. Continue adding the rest of the whites, one at a time, alternating with the yolks, also added one by one. Add in the salt and extract. Do not overbeat. Turn the speed down to low and gradually add in the flour, mixing just to incorporate, and then add in the browned butter. Let the batter rest for about 1/2 hour. Meanwhile, preheat the oven to 475F. Spoon the batter into the molds and bake on the lower rack for about 8 minutes or until they are golden brown around the edges. Turn them out, hump side up, onto a cooling rack. If you don't have enough molds for all the batter, you can bake them in relays. If desired, lightly sift a little powdered sugar onto them. Serve with tea or coffee. They are best eaten the same day they are made but may be frozen. | ||||||||||
| (Updated: 18 Jul 2007) | ||||||||||
|
You were unique visitor |
Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards
| Contact Us | About IBBP | Site Map | Website Feedback | Privacy Statement | Disclaimer |