Vanilla Scented Madeleines & A Movie

December 16, 2008 at 7:42 pm 8 comments

Dunking a madeleine

Those of you who had to take a college literature class may well have read a little book by Monsieur Marcel Proust called Remembrance of Things Past.  If you had to read it from front to back – all three volumes of it – I do feel a twing of pity for you.  However, Proust did the culinary world a great service by bringing to our collective attentions “those squat plump little cakes called ‘petites madeleines,’ which look as though they had been molded in the fluted valve of a scallop shell”.   Some have argued Proust was no wiz at cookie i.d., confusing madeleines perhaps for something more akin to a biscotti or even dry toast.  But it doesn’t really matter what Proust actually ate, does it?  What matters is that his literary work informed many a tea drinker (and let’s face it, lots of bookworms drink tea) of the existence these superb cookies for dunking in piping hot teacups. 

Lemons

Now that I’ve given my intellectual spiel on the topic, let me tell you how I came to learn of dear crumbly, airy, moist madeleines.  I have a penchant for films with strong leading men who drive very fast shiny cars and choose their words wisely.  The James Bond franchise is perhaps the best-known example.  John Wayne would have been a contender if he’d swapped his horse for a sports car.  But it’s a lesser known 2002 French film that really exemplifies the genre for me. 

Madeleine form pans

The Transporter, featuring the oh-so-sexy Jason Statham, is about this stoic guy who delivers “packages” for crime lords in his immaculate black BMW.  One “package” turns out to be a Chinese girl being delivered, most likely, to her executioner.  You can guess how the plot unfolds (or better yet, rent the film) so I’ll skip to the part I’ve always loved best. The two of them end up in a little stone chateau in the French countryside, and she wakes up early to make madeleines for his breakfast.  In that moment, when he smells and tastes those freshly baked madeleines, you immediately see an endearing crack in his stoic armor.  The day after I watched the film, I went out to buy madeleine forms and found a recipe in my trusty cookie cookbook.  

Plate of madeleines

I’ve been in love with these cakey treats ever since.   Of course today, you can find them on every Starbucks countertop, but a madeleine is at its best straight out of the oven.  I make mine mostly with lemons, although oranges are also common.  The citric acid reacts with the baking powder to create lots of little air bubbles in what would otherwise be a very dense moist crumb.  It really is the perfect tea cookie texture. 

Tea with a madeleine

When a friend invited me over to watch a movie about fast cars and thugs (Wanted) while we sipped Rooibos tea, I just had to make madeleines.  Normally this recipe wouldn’t make it on to SFTF since lemons aren’t your every day local fare here in Pennsylvania.  But my generous friends with the lemon tree in their kitchen gave me more fruit so I can justify sharing my love of madeleines (and anything-but-girly films too) with you.  Making them this time was an extra special treat since D had just gifted me with a form for mini madeleines.  Two sizes are even more fun than one!

Batter

Oh, and in case you are wondering, these would make fantastic holiday cookies too!  The girl in The Transporter had it right: tea at breakfast with a warm madeleine will make even your most difficult guests (new in-laws, anyone?) smile with appreciation.   What are some of your favorite cookie recipes, particularly at this time of the year?  Feel free to include links to recipes so we can have a virtual holiday cookie exchange! 

Vanilla Scented Madeleines 

Vanilla Scented Madeleines
Adapted from The Cook’s Encyclopedia of Cookies

1 ¼ C. all-purpose flour
1 t. baking powder
2 eggs
¾ C. confectioners’ sugar
1 lemon, zested and juiced
1 vanilla bean, scraped
6 T. unsalted butter

 

Melt the butter completely and allow to cool slightly while you mix the other ingredients.  Grease a madeleine form pan (if you don’t have one, a muffin pan can substitute). 

Sift together flour and baking powder and set aside.  Using an electric mixer, beat the eggs and confectioners’ sugar for 5-7 minutes until thick and creamy.  The mixture should form a ribbon with then beaters are lifted.  Gently fold in the lemon rind and juice and vanilla scrapings. 

Beginning with the flour mixtures, alternately fold in the flour and melted butter in four batches.  Allow the mixture to stand for 10 minutes. 

Preheat the oven to 375 F.

Carefully spoon into the madeleine pan, using small amounts as dough expands significantly during baking.   Tap gently to release any large air bubbles.

Bake for 12-15 minutes until cookies are firm to the touch and edges are turning golden brown.  Turn out onto a kitchen towel or cooling rack.  Dust with confectioners’ sugar before serving. 

(makes 12 large or 36 small madeleines)

Mini madeleines

Entry filed under: Recipes, Sweet Treats. Tags: , , , , , .

Honey-Ginger Carrot & Parsnip Latkes Cranberries + Coffee Cake

8 Comments Add your own

  • 1. Mary  |  December 16, 2008 at 8:58 pm

    I wouldn’t mind some James Bond with my tea in the morning! What a mental picture! The madelines look yummy too. And I just love how your blog is snowing!
    (Pumpkin cookies are a favorite holiday cookie for me.)

    Reply
  • 2. Jennie  |  December 17, 2008 at 7:22 am

    Mary – What a mental picture indeed! 🙂 Teehee. The snow falling is rather fun, isn’t it? Pumpkin cookies are a huge favorite of mine too…it reminds me that maybe I should get around to making more pumpkin desserts to post on here soon.

    Reply
  • 3. K  |  December 19, 2008 at 10:43 am

    Favorite fall cookie is ginger snaps. They are my grandfather’s favorite and I would bake him a tin of them for Christmas. I am a huge fan of ginger and of molasses and very much like their crunch texture and find them perfect for dipping in coffee or tea.

    Reply
  • 4. Ana Powell  |  December 19, 2008 at 4:11 pm

    Your madeleines look fantastic and delicious for sure.
    Lovely photos.
    Wishing you a lovely Christmas.
    Ana x

    Reply
  • 5. Natalie  |  January 22, 2009 at 1:00 pm

    I agree with everyone, these look deliciously light! What temperature do I bake the madeleines? I’ve reread but can’t find it. Also, have you a tip for preparing silicone madeleine pans? I’ve tried a chocolate recipe and followed instructions from Roshco and from the recipe but the madeleines won’t flip out like they’re supposed to and much of the shell lines are lost.

    Reply
  • 6. Jennie  |  January 22, 2009 at 3:00 pm

    Natalie – Okay, I flubbed. I forgot the temp. 😦 It’s there now. Regarding the silicone pans, I’d suggest just buttering them even though you wouldn’t normally. I’ve not made chocolate madeleines so perhaps the chocolate had something to do with it, though I’m not really sure why that would be… in any case, give these a try (now that you know the temp🙂 ) and I’m sure you’ll have lovely little cookies.

    Reply
  • 7. cheryl  |  September 23, 2009 at 3:21 pm

    I give up. I do not have a madeleine pan. Is there a substitute pan for this item. I want to try the recipe, but I do not feel like going out and finding the pans.

    Reply
    • 8. Jennie  |  September 23, 2009 at 8:39 pm

      I totally understand, Cheryl. I have not tried this, but I think you might be able to get the same (though less cutesy) results by baking them in a muffin tin. Don’t fill the tins the whole way – just maybe a tablespoon or two in each. That’s my best guess at a substitute. If any other readers have ideas, please do share!

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Add to Google Add to My Yahoo!

All text and photos © 2007-2012 Straight From the Farm. Contact straightfromthefarm (at)gmail(dot)com to ask for permission before reprinting in any format.

Archives

Fill in your email address below to get new posts sent to your inbox so you'll never miss a great recipe!

Join 459 other followers

Favorite Photos

LNF Tags1923

LNF Tags1922 copy

LNF Tags1921

LNF Tags1919

LNF Tags1918

LNF Tags1917

LNF Tags1916

LNF Tags1915

LNF Tags1914

LNF Tags1913

More Photos

My site was nominated for Best Food Blog!

CookEatShare Featured Author
view my recipes
CookEatShare Featured Author

The Foodie Blog Roll


%d bloggers like this: