White Peach Sangria Madeleines

  2/3 cup all-purpose flour

 ¾ teaspoon baking powder

 Pinch of salt

 ½ cup sugar

 Grated zest of ½ an lemon

 Grated zest of ½ an orange

 1 white peach, peeled and diced to 1/8-inch cubes

 2 TBSP Pinto Gris(or other white wine)

 2 large eggs, at room temperature

 1 teaspoons pure vanilla extract

 6 TBSP unsalted butter, melted and cooled

 Place peach pieces in a small bowl. Pour in wine and toss. Allow to macerate for at least one hour. Drain any excess wine from the peaches. Set aside. 

Whisk together the flour, baking powder and salt. Set aside. 

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon and orange zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold in peaches. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.) 

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet. 

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter(right after they come out of the oven). Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature. 

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

 Peach Glaze: 

1 cup powdered sugar

 3 TBSP peach juice 

Whisk together until incorporated. 

Dip one side of Madeleines into glaze and let set up before serving.

http://www.culinaryconcoctionsbypeabody.com/2008/05/20/bottoms-up/

Limoncello Madeleines

Madeleines are a traditional tea cake – almost a cookie – from northeastern France. While there are several different variants of flavor for the cakes, one thing is pretty much constant – the shape. Madeleines are baked using a special pan with shallow, shell shaped indentations. Very pretty! Madeleine pans can be purchased at many department and home goods stores, or online. 

Traditional Madeleines are great as is… but the addition of a citrusy liqueur kicks it up a notch. If Limoncello isn’t your thing, try this with Grand Marnier, even Triple Sec for a new take on a classic! Alternatively, try omitting the zest and liqueur, and using 1-2 tsp of homemade flavor extract. Such a simple, elegant treat… but the possibilities are endless! 

The recipe is one of over 165 delicious dessert recipes featured in our first cookbook, "The Spirited Baker".

 1 1/2 cups Cake flour

 2 tsp Baking powder

 5 Large eggs

 1 cup Sugar

 1/2 cup Butter, melted

 1 Tbsp Limoncello Liqueur

 Zest of 1 lemon

 Powdered sugar, optional

 Chocolate, optional 

Preheat oven to 400°F (200°C). Generously grease Madeleine pan with shortening. Sift flour and baking powder together into a bowl, set aside. 

Combine eggs and sugar, beat until very pale yellow. Add butter, liqueur, and lemon zest, mix until well combined. Add dry ingredients to mixing bowl of wet ingredients, stir until well incorporated and smooth.  

Spoon 1 Tbsp (15 ml) of batter into each prepared Madeleine mold cavity. Bake for 10-12 minutes, or until golden. Turn Madeleines out onto a clean dishtowel, cool. 

To serve, dust Madeleines with a little powdered sugar, or dip 1 end/side of each shell into melted chocolate.

http://www.celebrationgeneration.com/blog/2011/08/15/limoncello-madeleines/

Fluff-Filled Chocolate Madeleines

From pages 170-171 of Baking: From My Home to Yours

For the Madeleines
2/3 cup all-purpose flour (3.375 ounces)
¼ cup unsweetened cocoa powder (.75 ounces)
½ teaspoon baking powder
Pinch of salt 2 large eggs, at room temperature
½ cup sugar (3.5 ounces)
½ teaspoon of vanilla extract
¾ stick (6 tablespoons) unsalted butter, melted and cooled
Marshmallow Fluff, for filling and frosting

For the Dip
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 ½ tablespoons unsalted butter, at room temperature

To make the Madeleines: Sift the flour, cocoa, baking powder and salt together.

Working with a stand mixer in a large bowl, beat the eggs and sugar together until pale and slightly thickened, about 3 minutes. Beat in the vanilla extract, then switch to a rubber spatula and gently fold in the sifted dry ingredients, followed by the melted butter. Put a piece of plastic wrap directly against the surface of the batter and refrigerate for at least 3 hours or up to 2 days. Chilling the batter gives you a better chance of getting the characteristic hump on the back of the cookies.

Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Generously butter 12 full-size madeleine molds, dust the insides with flour, and tap out the excess. Butter and flour or spray the pan even if it is nonstick; skip this step if you are using a silicone pan. Place the pan on a baking sheet.

Spoon the batter into the molds.

Place the pan in the oven and immediately lower the oven temperature to 350 degrees F. Bake the cookies for 13 to 15 minutes, or until they feel springy to the touch. Remove the pan from the oven and rap one side of the madeleine pan against the counter – the plump little cakes should come tumbling out. Gently pry any reluctant cookies out with your fingers or a butter knife. Cool to room temperature on a rack.

To Fill the Madeleines: Fit a small pastry bag with a small plain tip and spoon the fluff into the bag. Use the point of the tip to poke a hole in the rounded (plain) side of each madeleine, and pipe enough fluff into each cookie to fill it – stop when the fluff reaches the top of the cake. (You’ll use only a bit of fluff.)

To Make the Dip: Put the chocolate in a small deep heatproof bowl. Bring the heavy cream to a full boil, then pour it over the chocolate. Wait for 1 minute, then gently whisk the cream into the chocolate: start at the center and slowly work your way out in concentric circles until you have a smooth, shiny mixture. Gently whisk in the butter. Line a small baking sheet with wax paper. One by one, hold a madeleine at its narrow end and dip it into the chocolate, then lift it up, let the excess chocolate drip back into the bowl and place smooth side down on the wax paper. Slide the baking sheet into the refrigerator to set the glaze, about 15 minutes. (You’ll have more ganache than you need, but making a larger quantity produces a better ganache. The leftover dip can be covered and refrigerated for 1 week or frozen for up to 1 month.) If you’d like, pipe a squiggle of fluff on the top of each madelein once the chocolate is set. Makes 12 Cookies.

Serving: Coffee or every variety, milk, and hot chocolate are all good companions. Storing: Although the batter can be kept in the refrigerator for a couple days, the madeleines should be eaten soon after they are made. However, wrapped airtight, they can be frozen – even after they’ve been filled and frosted – for up to 2 months. And stale madeleines, as Proust would be the first to tell you, are good for dunking.

Playing Around: Use the same poke-and-pipe technique to fill the madeleines with raspberry jam, lemon curd – homemade (page 462) or store-bought – or Nutella.

Recipe Source: http://efforttodeliciousness.blogspot.com/2011/01/twd-fluff-filled-chocolate-madeleines.html