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Maison Blueberry Madeleines

in Diana's Recipe Book

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Servings: Makes 20 madeleines
These lovely homemade blueberry french cookies; madeleines, would be so nice to serve at your next afternoon tea.

Serve with a lemon flavored or orange-spice tea. A little lemon or orange curd tastes wonderful served with these petite treats.

For Preparing Madeleine Pan:
Softened butter

Madeleine Batter:
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs
2/3 cup granulated sugar
1/2 teaspoon grated orange peel
1 1/4 sticks (5 oz./141g) unsalted butter, melted, cooled slightly
3/4 cup blueberries
Confectioners' sugar, for dusting tops of madeleines

Serve with:
Store-bought or homemade orange or lemon curd

You will need:
1 or 2 madeleine pans (molds) for this recipe. One pan can be used, but you will have to wash the pan after making the first batch and butter and flour it again also. If you have two pans, you can prepare them all at once.

I recommend using nonstick pans for making madeleines. I do not recommend the silicone molds. Madeleine pans may be purchased online at Amazon.com or at several online cooking stores.

Preheat oven to 375 degrees F/190 degrees C. Using a pastry brush, heavily brush softened butter over each of the 12 indentations in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour. Set aside.

In a small bowl, sift together the flour and baking powder. Using an electric mixer, beat eggs and graulated sugar in large bowl just to blend. Add sifted flour/baking powder mixture, beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended. With a rubber spatula, fold in grated orange peel. Chill batter in refrigerator for 20 to 30 minutes.

Spoon 1 tablespoon chilled batter into each indentation in prepared pan. Place 4 to 5 blueberries on top of each madeleine, pressing them gently into the batter. Bake until puffed and golden brown, about 14 to 16 minutes. Cool in pan on wire rack for 5 minutes. Gently remove from pan. Repeat process, buttering and flouring madeleine pan indentations before making each batch.

Dust tops of madeleines with confectioners' sugar and serve with orange or lemon curd.

Madeleines are best eaten the same day as made.

Makes approximately 20 madeleines.

Date: October 23, 2006


Reviewer: Nikki

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