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home > recipes > cookies > madeleines with citrus, molasses and nutmeg
from US Makes 60 small madeleines 5 eggs 1/2 cup plus 2 tablespoons sugar 1 3/8 cups plus 2 tablespoons unbleached all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon Kosher salt Large pinch ground anise 1 teaspoon freshly grated nutmeg 1 cup (2 sticks) unsalted butter, more at room temperature for buttering molds 1/4 cup molasses 2 1/2 tablespoons dark brown sugar Grated zest of 1 orange Grated zest of 1/2 lime In a mixer fitted with a whisk, beat together eggs and sugar until fluffy. Remove bowl; sift flour, baking powder, salt, star anise powder and nutmeg over egg mixture, and fold gently until just mixed. In a small pan, melt butter over low heat. Add molasses and brown sugar, and stir until dissolved. Stir in orange and lime zest. Pour this into batter and fold together. Spoon batter into a pastry bag fitted with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or overnight. Preheat oven to 375 degrees. Generously butter a madeleine pan (with small or large molds). Pipe batter into molds, so they are three-quarters full. 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 folded napkin to keep warm. Repeat with remaining batter.

Madeleines with Citrus, Molasses and Nutmeg


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keyword: madeleines
keyword: citrus,
keyword: molasses
keyword: nutmeg
ethnicity: french
recipes for cookies
recipes by amanda
Email Address:
(posted October 20, 2006)

from US

Makes 60 small madeleines

5
eggs
1/2 cup plus 2 tablespoons
sugar
1 3/8 cups plus 2 tablespoons unbleached
all-purpose
flour
1-1/2 teaspoons
baking powder
1 teaspoon
Kosher salt
Large
pinch ground anise
1 teaspoon freshly grated
nutmeg
1 cup (2 sticks)
unsalted
butter, more at room temperature for buttering molds
1/4 cup
molasses
2 1/2 tablespoons dark
brown sugar
Grated
zest of 1 orange
Grated
zest of 1/2 lime

In a
mixer fitted with a whisk, beat together
eggs and sugar until fluffy. Remove bowl; sift flour, baking powder, salt, star anise powder and nutmeg over egg mixture, and fold gently until just mixed.

In a small
pan, melt butter over low heat. Add molasses and
brown sugar, and stir until dissolved. Stir in orange and lime zest. Pour this into batter and fold together. Spoon batter into a pastry bag fitted with a small (about 1/4-inch) round tip. Refrigerate for at least 2 hours, or overnight.

Preheat oven to 375 degrees. Generously
butter a madeleine pan (with small or large molds). Pipe batter into molds, so they are three-quarters full. 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 folded napkin to keep warm. Repeat with remaining batter.



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