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Another from Tish Boyle REC: Orange Almond Madeleines...

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2898 posts
Joined: Dec 16, 2005


Posted to Thread #13663 at 7:32 pm on Feb 3, 2009


Recipe By :The Good Cookie

1/2 cup slivered almonds
3/4 cup granulated sugar -- divided
1/2 cup all-purpose flour
1/4 teaspoon salt
5 large egg whites -- at room temperature
3/4 cup unsalted butter -- (11/2 sticks) cut into tablespoons
1/2 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia -- or orange extract
For the Sugar Glaze:
1 cup confectioners' sugar
2 tablespoons unsalted butter -- melted
3 tablespoons whole milk
1/4 teaspoon Vanilla extract
Two regular madeleine pans (don't use nonstick pans)

Make the batter
1. Place the almonds and 1 tablespoon of the sugar in the bowl of a food processor and blend until finely ground, about 1 minute. Transfer the almonds to a medium bowl. Add the remaining sugar, the flour, and salt and stir until well blended. Slowly whisk in the egg whites until blended.
2. In a small saucepan, melt the butter over medium heat. Continue to cook until the solids at the bottom of the pan turn light brown and the butter is fragrant, about 5 minutes. Remove from the heat and whisk butter into the almond mixture until combined. Whisk in the vanilla extract and Fiori di Sicilia. Cover the bowl and refrigerate the batter for at least 2 hours, until cold (or up to 24 hours).

Bake the madeleines
3. Place two racks near the center of the oven and preheat the oven to 375F. Spray two madeleine pans thoroughly with nonstick cooking spray. Place the pans in the freezer for 10 minutes to set the spray.
4. Place a dollop of batter in each mold, filling them two-thirds full. Bake for 15 to 17 minutes, or until the madeleines are golden brown and the centers spring back when lightly touched. Immediately remove the madeleines from the molds and place them on a wire rack to cool while you make the glaze.

Glaze the madeleines
5. Put the confectioners' sugar in a medium bowl. Gradually whisk in the butter, milk, and vanilla extract until smooth.
6. Place the rack with the madeleines on it over a baking sheet. Dip a madeleine scalloped side down in the glaze, letting the excess drip off, then place the madeleine on the cooling rack (glazed side up). Glaze the remaining madeleines. Serve the madeleines immediately, or store in an airtight container until ready to serve. Store in an airtight container at room temperature for up to a day.

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