Hello & Happy Monday!
Can anyone else believe that we're halfway through with February & almost two months into 2014?
OK.. so maybe it's not that big of a deal but to me it still feels as if time is flying by. I have spent it working, reading, cooking, and working a little more.. well, haven't we all?
Anywho, I thought I would get started with my first recipe post of the year (and you know.. ever) so let's get started.
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| Uploaded from my IG: jannelleinwonderland |
I'm a big fan of these French delights and have been meaning to bake them for a while. I even went ahead and purchased a Madeline mold pan that I came across with full intention of using it right away. And while it took me about a year to use, I finally decided to put my specialized pan to good use when I came across this recipe in Cherry Bombe Magazine's Issue No. 2.
I really think it's a great and simple recipe that both beginners and culinary professionals can cook alike. The only crux here would be that you kind of need this specialized mold pan to transport this simple cookie recipe into a Madeline.
The Hermès Madeline
Adapted from Cherry Bombe Magazine Issue No. 2 (links below)
Yield: 24 large Madelines
Batter
2 large eggs
150 grams (3/4 cup) granulated sugar
1 teaspoon baking powder
zest of 1 medium lemon (scrubbed/cleaned well)
1/2 cup + 1 tablespoon salted butter, melted
1 1/4 cups All Purpose Flour
Beat the eggs and sugar until sugar is completely dissolved and worked into the eggs.
Then, add in the ingredients in order as listed above, mixing the ingredients completely into the batter before adding in the next one.
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Once all of the ingredients are completely incorporated into the batter, it is recommended to let the batter sit, covered, in the refrigerator for at least 24 hours.
Now, I don't know about you, but I am too impatient to wait so long for these lovely Madelines so I waited a maximum of two and a half hours and they were (I'm assuming) just as delicious!
By the time you've waited all you can, preheat your oven to 390 F for 20 minutes to make sure it has reached our desired temperature.
Fill your molds 2/3 of the way full and bake them for 15 minutes and voila! Yum.
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| These were my first batch attempts before placing them to bake in the oven |
Now, I found that at 12 minutes my Madelines were a bit toasty so I decided to take them out ahead of time.
For my second batch, I lowered the temperature to 375 F (assuming that my over was a bit powerful) and baked it for 10 minutes. And I will say that this gave me a more desired light golden brown finish on my Madelines than my first batch.
Really, all of this depends on your oven strength. I would recommend preheating your oven for 390 F and just checking it after 8 minutes (since that is roughly the halfway point) and then adjusting the time right after (maybe checking it every 2-3 minutes after the 8 minute mark).
Where can you purchase this magazine?
Cherry Bombe online:
Hope you enjoyed my first recipe adaptation and be sure to let me know if you attempt it by tagging me and/or Cherry Bombe online! Here is where you can find me:
Twitter: https://twitter.com/jannelle_reads
Instagram: http://instagram.com/jannelleinwonderland
Tumblr: http://jannelleinwonderland.tumblr.com/
Also, to make sure I leave you with a bang, here is the trailer preview of the commercial promoting Las Divas del Azucar where yours truly will be making some appearances.
Trailer - I tried to place the video in the blog post but that's not going to happen today, apparently, so here's the link! :)
You can also follow the divas online here:
And please be sure to tune in March 11 at 9 PM eastern on MTV tr3s!.
Good night & good luck!
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