Conference turris::cooks

    Madeleines
    
    Preheat oven to 350.
    
    Melt and allow to cool to lukewarm:
      3/4 cup clarified butter
    
    Heat until lukewarm in the top of a double boiler over boiling water:
       2 eggs
       1 cup sugar
    
    Stir constantly.  Remove from heat and beat until thick but light
    and creamy, incorporating as much air as possible. When cool, sift
    and add gradually:
       1 cup sifted cake flour
    
    Add the melted butter and
       l tbsp. of rum or brandy
       l tsp. vanilla or 1 tsp. grated lemon rind.
    
    Bake shell forms about 8 minutes, muffins about 15 minutes, until
    a delicate brown.  Cool on rack, shell side up.
    
                      **Compliments of Joy of Cooking**
    
    Flo

    Had a small problem when I made mandelines --  the first batch (batter 
    was enough for 2 mold-fuls) was delicate and delicious.  The 2nd batch
    was a little heavier since the batter seems to thicken quite a bit
    while the first batch is in the oven.  
    
    I'd hate to buy another tin.  Is there a solution -- like refrigerating
    the remaining batter while the first batch is baking?
    
    Jeanne

re: .3  I never have a problem with my batter getting heavy but I refrigerate
between bakings.

Some tips that I got out of the Boston Globe:

The molds should be washed with a soft cloth, soap and water.  They say
not to use any kind of scouring pad but I use a very soft one.  The Globe
also says never to put them in the dishwasher.  To ensure that the madeleines 
will be released easily from the molds, grease them twice: Brush them with 
melted shortnening, put the tray into the freezer until the shortening hardens, 
and then brush again with shortening.

The two recipes that I have used:

Patricia Wells' Madeleines - from The Food Lover's Guide to France
--------------------------
Makes 3 dozen

4 eggs
1 cup sugar
Grated rind of 2 lemons
1 1/4 cups flour (do not use unbleached flour)
3/4 cup unsalted butter, melted and cooled.

Double grease the madeleine molds (see above).

In an electric mixer beat the eggs and sugar until the mixture is light and 
lemon colored,  Add the lemon rind.  Remove the beaters and fold in the flour, 
then the butter.  Refrigerate the batter for 30 minutes.

Set the oven to 375 degrees.

Use a soup spoon to fill the madeleine molds about three-quarters full and tap 
the trap hard once on the counter to release any air pockets.  Refrigerate the 
remaining batter.

Bake the tray in the hot oven for 12 to 15 minutes or until the cookies are 
just turning golden brown at the edges.  Let the madeleines settle for a 
minute.  Invert them onto a rack to cool.

If you only have one pan, run the pan under cool water to cool and clean it.  
Then double grease and bake the remaining batter.


Banana Madeleines -- from Fruit by Amy Nathan
-----------------
Makes about 16

3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamon
5 tablespoons unsalted butter, melted and cooled
1/3 cup buttermilk
1 egg
1/2 cup grated ripe banana (about 1 large)
1/4 cup ground walnuts
Confectioners sugar for sprinkling

Set the oven at 350 degrees. Double grease the madeleine molds.

Sift together the flour, sugar, baking powder, baking soda, salt, and cardamon.

In the bowl of an electric mixer beat together the butter, buttermilk, egg,
banana, and walnuts.  Add the flour mixture and beat at medium speed for 2 
minutes.

Fill the madeleine molds three-quarters full and bake the madeleins for 25 
minutes (I have a note to myself to check after 15 minutes because mine baked
very quickly) or until they are golden brown at the edges.  Let the madeleines 
settle for a minute, then invert them onto a rack to cool.

If you only have one pan, run the pan under cold water to cool, wash, double 
grease and bake the remaining batter.

Dust the shell sides with confectioners sugar.

-- Nisha