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| Two-Day Madeleines with Brown Butter |
| Adapted from Eleven Madison Park |
| Time: 1 hour, plus at least two hours' chilling |
| 7 tablespoons unsalted butter, more at room temperature for buttering molds |
| 1/2 cup plus 3 tablespoons sugar |
| 1 1/4 cups unbleached all-purpose flour, more for flouring molds |
| 1. In a small pan over medium heat, melt butter, and cook until it begins to smell nutty and turns |
| brown. Remove from heat, and strain through a fine sieve into a bowl. |
| 2. In a mixer fitted with a whisk, beat eggs and sugar until fluffy. Remove bowl from mixer, and sift |
| flour, salt and baking powder over eggs. Fold together with a spatula. Pour in butter and lemon |
| zest, and fold together. (At this point you could fold in a number of dry ingredients, like finely |
| chopped nuts, ground cardamom, orange zest or coconut.) Spoon batter into a pastry bag fitted |
| with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or overnight. |
| 3. Preheat oven to 375 degrees. Generously butter a madeleine pan (small or large molds). Pipe |
| batter into molds, so they are three-quarters full. |
| 4. Bake until madeleines form humps and are nut brown around edges, 6 to 8 minutes, longer if |
| using large molds. Remove from oven, and bang pan on a countertop to release madeleines from |
| molds. Carefully lift off any that stick. Place in a napkin to keep warm. Repeat with remaining |
| Yield: about 60 small madeleines. |
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Barrington
Software Incorporated