FTF Fully Baked: Magnificent Madeleines!

What's up, everyone? The Holidays are fast approaching - are you looking for a new treat to make for some of your upcoming parties and get togethers? Maybe something that you've seen or eaten tons of times but have never actually known how to prepare? Well, in her latest 'FTF Fully Baked,' Sam is back to show you how to make some delicious small cakes that you've always assumed were cookies: Madeleines! That's right, they're not cookies - stop calling them that! Watch the video below to see Sam lay out the complete process for you. If YOU have a request for one of Sam's upcoming videos, be sure to reach out and let us know! Follow Sam (@samkist) on both Twitter & Instagram as well - enjoy!


WARNING: yummy awesomeness ahead...

Magnificent Madeleines (they're cakes, not cookies), by Sam!


Recipe, Equipment & Ingredients

"Recipe origin unknown, I have had this for a long time." - Sam


Ingredients

  • 4 oz. Butter (1 Stick), Unsalted

  • 2/3 Cup Sugar

  • 1 Cup All-Purpose Flour

  • 2 Large Eggs

  • 1 Tsp Vanilla

  • Pinch of Salt

  • 1 Tbsp Lemon Juice

  • 1 Tbsp Lemon Zest

Equipment

  • Small Saucepan

  • Small Bowl

  • 2 Medium Sized Mixing Bowls

  • Measuring Cups & Spoons

  • Whisk

  • Spatula

  • 2 Madeleine Pans

Directions

  • Melt butter in a small saucepan. Once melted, set aside to cool

  • In a medium bowl, whisk together one cup of flour and the sugar, set aside

  • In a separate bowl, whisk the two eggs, vanilla, salt, lemon juice and lemon zest until the eggs are frothy

  • Combine the wet and dry ingredients and using a spatula, stir until just combined

  • Add the melted butter and continue to stir

  • Cover the bowl with a plate or plastic wrap and place in the refrigerator to rest at least one hour, up to overnight

  • You can either butter and flour the pans, spray and flour or use baking spray with flour in it already

  • Place the pans in the freezer for at least an hour

  • Preheat oven to 350 degrees

  • Remove the batter from the refrigerator and one pan from the freezer

  • Fill each well in the pan with 1 tablespoon of the batter

  • Repeat process with second pan

  • Place both pans on a baking sheet for easy handling and then into the oven

  • Check after 8 minutes and rotate pans

  • Check again 5 minutes later

  • The Madeleines should be browning around the edges and puffed up a little in the middle

  • Using your forefinger, press lightly on the center; when done, it should spring back at your touch

  • Remove Madeleines from pan, allow them to cool completely

Supplies & Where To Get Them

- Sam *Follow her on Twitter at @samkist* (same for Instagram)

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