Lemon Madeleines & a Brandnew Philips Mixer

It started last year, when I had a food styling project for a food-brand website where I also had to prepare the food. One out of 49 recipes was madeleines. I was so excited to know more about this European darling.

Other than learning to make madeleines, the most challenging part was finding the required pan. I live in a big city or in a large country where madeleines is not popular at all.

After visiting here and there, jumping from one shop to others... finally I found it! I couldn't forget the moment after I had found it; I took a picture of the pan together with my son who accompanied me finding it. Sounds so dramatic, doesn't it?

Unbelievable, since my very first attempt making madeleines, followed by several times baking other variants of madeleines, none of them failed. All results were delicious little tea-cakes.
At the end, the madeleines became one of our favorite snacks at home. Yes, I can make it!

The key of learning a new recipe is by reading the recipe several times, and try to find out the information, the tips and tricks, as much as possible. The information that available in so many good websites are really helpful for me.
Madeleines 101 from Martha Stewart website is one of the complete and very good pages to learn about the making of madeleines. I copy some of the information that are very useful, as follow:

Batter Up
The batter is based on that of a genoise, a light and buttery European-style cake. These techniques will ensure a tender result.
GOOD EGGS
Room-temperature eggs triple in volume when beaten; cold eggs don't. If you forget, submerge whole eggs in warm water for 10 minutes, then proceed.
RIBBON ME THIS
After about 10 minutes of beating, the eggs and sugar will be pale and fluffy-smooth. Watch for the "ribbon" stage. When the beater is raised, a thick ribbon will slowly fall back into the bowl.
ALL IN THE SIFT
Use a sieve to sift the flour, baking powder, and salt onto the batter, aerating the mixture to prevent lumps.
FOLD LIKE A PRO
Don't stir (which will deflate the batter). Instead, plunge a rubber spatula into the bowl's center. Cut through to the edge, lift, and turn batter over flour. Give bowl a quarter turn, and repeat until flour is incorporated.
SWEET AND RICH
Butter lends richness and is crucial for flavor. Honey keeps the little cakes moist and adds a delicate perfume. Fold in both with a light touch.
BRUSH UP
Before adding the batter, use a pastry brush to get softened butter into every crevice of the scallop shells. It will prevent sticking and help achieve a golden crust.
PIPE IT IN
A pastry bag will make the quickest, neatest work of filling the prepared molds three-quarters full. Two spoons will also work.
BAKE, THEN SHAKE
Turn the pan upside down and shake it, and the petite cakes will pop right out. A small offset spatula or paring knife will help along any that resist.
source : Madeleine 101 by Martha Stewart.

Finally last week I got a chance to make the madeleines again, the one that my children were really waiting for. Their favorite is Lemon Madeleines. This time, I used my new Philips Mixer HR 1552/50, the model that just launched a month ago. 

Now I can let my old Philips mixer to take a rest for a while.

Please read my previous post about the Philips Mixer and Blender launching;

http://v-recipes.blogspot.co.id/2016/08/new-philips-kitchen-gadgets-launching.html

Modern shape with the special design on the wire beater, the mixer works more effective, really helpful to bring the air inside to make the batter/dough texture become softer. 

It has 5 speed setting, and turbo button, quite strong for heavy batter. ...and surprisingly it's energy saving, consume 170watt only!

Interesting? hmm ...

I recommend you to have it & the standing-mixer is better than the hand-mixer, like mine, the one that comes with a stand and a bowl. It is really helpful for working in the kitchen as we don't need to hold it all the way during the mixing time. We can leave it, let it do its job while we prepare other ingredients, the pan and the oven.

After all, once you have a mixer and the right pan, there's no reason to be intimidated by this French tea-cake. By good preparation of the ingredients, tools, and baking knowledge, trust me ... it's not hard at all. Your family will thank you in every bites of your homemade madeleines. 

Lemon Madeleines
source : Martha Stewart 
I got 3 dozens madeleines from this recipe.

Ingredients : 
3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
1 1/2 cups cake flour, sifted (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice (2 to 3 lemons total)
Confectioners' sugar, for dusting (optional)

Directions :
Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.