Saturday, February 23, 2008


The Altitude Adjustment Section
ArtFeast has taught me many things, like how to multiply recipes by 30 to get 600 pieces of things. As a student in high school, I never thought I would need to learn math but how I was wrong. Now I am the fraction master, but I digress. After making 600 Madelines, I am now ready to share my knowledge. It's definitely about technique and I learned mine last week.

1 1/2 sticks butter
3/4 cup flour
4 eggs
Pinch salt
2/3 cups sugar
Zest of 1 lemon
1 teaspoon vanilla extract
Powdered sugar to garnish

Preheat oven to 350. Melt butter in a small pot over medium heat till it browns and smells nutty. Strain through a strainer lined with a few folds of cheesecloth. Cool butter to room temperature. While butter is cooling, prepare Madeline pans. Spray with a nice coat of nonstick coating. Lightly flour, tap out excess, and lightly spray again. Put the eggs in the bowl of your electric mixer and whip on high speed till light in color and double in volume. Now slowly sprinkle in the sugar and whip till thick and ribbony. With a spatula, fold in lemon zest and vanilla extract. Now sprinkle flour on top and fold into mixture. Now fold in the cooled melted brown butter. Carefully spoon batter into molds, filling only 2/3 full. Bigger is not better. Bake for 7-10 minutes for smaller cookies or 12-14 minutes for the large ones. When they come out of the oven, let cool for 3 minutes and then gently with a small spatula lift them out of the pans onto a cooling rack. Dust with confectioners sugar. They are perfect, right?