Madeleine, Madeleine, and more Madeleine

I went to 3 different groceries today to stock up on all my weekend baking needs. As a complete novice (and a stingy cook), I've gotta report that Whole Foods is heaven! They sell everything by the pound that you'll need, well, at least everything that I need in this stage of my culinary career, and with great quality too! The only extra money you probably would need to spend is on empty containers to keep these ingredients fresh!

So, after laying everything out on the kitchen counter, I've decided to give the Madeleine recipe I tried two weeks ago with Nan another try. I'm super nervous because I no longer have the liberty of turning my head over and ask, "are the eggs beaten enough?!" every 20 secs. I am on my own now! I finally buckle down, put on my apron and set up all the necessary gadgets. Oh, and by gadgets, I meant putting on my cooking shoes. Now who says you can't cook in fashion. Mario Batali has his favorite orange Croc and I have my favorite UGGs (at least in the winter).

I am using Chicago Metallic's Madeleine pans (left). They are not the heaviest in all the madeleine pans but not as pricey. I also generally use stainless steel prep bowls because they keeps the ingredients cool.

Gadget Requirement:

• Small pan (for browning the butter)
• Mesh strainer (for filtering the brown butter liquid)
• Stand mixer (for whisking the eggs)

Here's Heidi's Madeleine recipe. I am linking it because I can't take credit for it.

Here's my notes on the recipe.

• Browning of the butter is super important. Don't go too fast on turning on the heat, let the butter simmer on the stove.
• In the mean while, prepare the rest of the ingredients including zesting the lemons
• Since these are non-stick madeleine pants, you don't need to sprinkle flours or spray the cooking oils on it. In fact, it'll brown your Madeleine.
• Last but not least, don't fold the ingredients in your mixer's bowl because the bottom is uneven and you won't have a good feel of whether all the ingredients are mixed or not. Instead, transfer it out of the bowl to another prep bowl to fold.
• When you are pouring the batter into the moulding, do not worry about the shape. As soon as it goes into the oven, it'll figure itself out (i.e. turn into the pretty shape of the madeleine).


• And I fill the moulds pretty high and the recipe makes a solid 2 dozens of Madeleine.

Happy Baking!!