Gingerbread Madeleine

Category: Confectionery
Ginger Madeleine

Ingredients

butter 100 g
eggs 3
sugar 3/4 cup
flour 1 glass
salt pinch
a slice of fresh ginger root 3-4 cm
lemon peel 1 teaspoon
lemon juice 1/2 tbsp. l.

Cooking method

  • Melt the butter in the microwave and leave to cool on the table.
  • In the meantime, peel and grate the ginger, remove the zest from the lemon, squeeze the juice from it and place it all in a small saucepan.
  • Pour 1/4 cup of sugar into a saucepan, put it on a low heat, bring the mixture to a boil, stirring occasionally and cook for 1 minute.
  • Leave to cool. To speed up the process, I put the saucepan in a bowl of cold water.
  • Turn on the oven at 190 degrees.
  • Beat eggs with a pinch of salt, add the remaining 1/2 cup sugar.
  • If you are lucky with the technique, and the eggs are beaten on their own, at this time we grease the molds with melted butter and sift the flour.
  • Further, the author recommends mixing butter and flour into the dough alternately, in 2-3 doses.
  • I first poured the butter into the eggs and beat the butter, and added the flour gradually and gently stirred it with a spatula.
  • At the end, add the cooled contents of a small saucepan, a kind of lemon-ginger jam and stir gently but thoroughly, trying not to disturb the airiness of the dough.
  • the oven had already warmed up to the desired temperature by that time.
  • quickly spread the dough into molds with a spoon, filling them to 80%.
  • bake for 10-12 minutes.
  • cool on a wire rack.
  • Ginger Madeleine
  • Bon Appetit!

The dish is designed for

30 pieces

Time for preparing:

30 minutes

Cooking program:

baking in the oven

Note

link to original:
🔗./2011/08/blog-post_03.html

with gratitude to Marina marinarichaud

my comments:
the recipe is wonderful, simple, that's why I share
There is no baking soda or baking powder in the recipe, and I didn't add with all my might.
I had more lemon peel, the aroma is wonderful!
the author claims that the French dipped these cookies in coffee with milk.
I prefer espresso, but madelens are quite hygroscopic.

I had never tried Madeleine before, but I was always attracted by the shape and size.
and then in METRO I got on the action on molds and saved three times)))
I also bought a pizza grid there, it is very convenient to use it for cooling baked goods, as it turned out.

Rada-dms
eye, Tanya, what a beauty!
I immediately came running when I saw this exotic and alluring flower !!!
And I also have such a mold, and we love madelens!
Thanks for the recipe !!
eye
Ol, thank you very much for your support!
I am sure that you will like it, and it’s nice that you can lay out beautifully.
the main thing is not to drag from the grate: very fragrant
Rada-dms
Tanya! With the first recipe for you! I know you have something to share, so good luck! And I will wait for new ones !!!
lettohka ttt
Tanya, what cool cookies !!!!!! Congratulations on your first recipe !!!!!! Super feed !!!!! And thanks for the recipe !!!! Simple, fast and tasty !!!!! :-) :-) :-) :-)
(emoticons on vacation) :-) :-) :-) :-)
eye
Ol, there is, but not always there is time for this, but here it was a sin to hide.

yes, and I mostly have cooking methods, not ready-made recipes

eye
Natalia, thanks for your attention, nice!
lu_estrada
I haven't baked Madelens for a long time, thanks to Tanya for a wonderful recipe!
eye
Ludmila, the whole blog deserves attention, she is a great hard worker and clever !!!
Husky
Tatyana, you got the sun from the little ones. Madelens shine like rays! A very nice recipe and beautiful madelens. I'm taking it to your bookmarks !!
eye
Ludmila, Thank you!
in fact - the recipe is transparent in everything: from the simplicity of preparation from available ingredients to the possibility of effective serving thanks to the original form of madelens.
Premier
Quote: ok

to the possibility of a spectacular presentation thanks to the original form of madelens.
Tatyana, these very feeding possibilities are used by the highest class. The chrysanthemum turned out to be wonderful.
Quote: ok

I have mostly cooking methods, not ready-made recipes
In our time, this is precisely what is valuable! Cooking methods rule in relation to the set of ingredients.
gala10
Tanechka, with the first recipe for you! And with such a beautiful one!

Quote: ok
mainly cooking methods
This is the most interesting thing. Everyone has their own ways and techniques, there is something to learn.
eye
girls, Rada-dms, lettohka ttt, lu_estrada, Husky, Premier, gala10!
thank you all very much !!!
Mona1
Tanya, tell me, you have silicone molds, right? Interestingly, I have molds for chocolate, but they are not small, but deep, in the form of different animals, rather just to make the type of curds in chocolate, I’m wondering if you can use them, can you put them in the oven? Chocolate does not imply such a temperature, can this silicone be put into the oven? You also have such a size of the recess in the molds as mine.
eye
Tanya, yes, I have silicone molds.
usually on the forms and / or labels write the temperature regime in which you can use.
if not on the form and the label has been thrown away, you can get this information by the name of the company on their website.
if there is no title, try image search.
I don't have much experience with silicone, everything I used was intended for the oven.
and the recipe is very successful)
Mona1
Yes, you can try, my husband loves ginger, puts it in tea, fresh. So I always have it. And especially now, in winter, it is useful, it warms the blood, you don't feel so cold. I also have silicone molds for muffins (cupcakes), but they are probably deep for such cookies. You can, of course, pour a little there. I'll try with them if it doesn't work out with those for chocolate.
Mona1
Oh, I found my molds, looked, and it was written on them - from minus 60 to + 260 degrees. So the flight is normal! We'll try it over the weekend.
eye
Tanya, I'm glad the molds are suitable! Let it be pleasant, I look forward to impressions!
Masinen
Tatyana, I came running !!!! Thank you, tomorrow I’ll call yours!
eye
Maria, I am so glad! they are delicious, yes!
just keep in mind that the portion is large
I look forward to impressions!
Masinen
Tatyana, a lot huh? Well, here the holes are deeper than in silicone molds.
For the third day I have been eating Madelena
eye
30 pcs. I did it, like a lot, but scattered in a moment)))
Natalia K.
Tatyana, you have got wonderful Madelens.
Tell me, is ginger strongly felt in them?
eye
Nataliya, we love ginger, but without fanaticism)
here, rather, the aroma, the taste does not burn, because it undergoes heat treatment twice.
if in doubt, cook half a portion, and there you will understand whether you will have to taste.
Natalia K.
Tatyana, Thank you.
Here's how to get a madelena I will definitely try your recipe for madelens.
eye
Nataliya, so I baked in the oven, in silicone molds
Natalia K.
Quote: ok
in silicone molds
Tatyana, I have no silicone molds here
Yes, and now I am far from my home
Helen
I'll probably bake it too ... when I'm adolescent ...
Sedne
Quote: Helen3097
when I am young ...
You do not want?
Helen
Quote: Sedne

You do not want?
hto said
Sedne
Quote: Helen3097

hto said
You, all the time
Helen
Quote: Sedne

You, all the time
nope, it was not me ... this mind probably was yesterday ... !!!
Natalia K.
Quote: Helen3097
when I am young ...
And when this event happens
Helen
Quote: Natalia K.

And when this event happens
when I get the scholarship !!!!!!!
Natalia K.
Quote: Helen3097
when will I receive the scholarship
Masinen
Tatyana, I cooked it !! I just didn't have time to report))
In short, they are so delicious! But the only thing that didn't come out for me was caramel, and when it cooled down a little, it hardened and I added it in pieces to the dough))
But then the Madelens came out with a surprise))
Ginger Madeleine
Ginger Madeleine
Ginger Madeleine
Ginger Madeleine
Natalia K.
Quote: Masinen
But the only thing I didn’t go out was, but caramel
Man, decipher, please.
eye
Maria, oh, what a beauty !!!
I am very glad that it worked and I liked it!
thank you for the report with delicious photos!

Quote: Masinen
I didn't have jam, but caramel
why did it happen? Was there little juice or did you cook for a little longer? I had a jam consistency.
maybe it was still getting cold when it cooled down, but I cooled it down immediately = lowered the temperature.
Masinen
Quote: ok
there was little juice or cooked a little longer

Yes, I didn’t seem to cook for a long time, probably there was not much liquid. But it doesn't even matter, because it turned out so delicious !!
eye
Maria, to your health! I am pleased to)

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