Madeleine’s

Madeleine’s, originally uploaded by Theresa111.

Petit Fours Cookies

Madeleines

These cookies may be flavored and made so many different ways. The cookie is like a tiny mouth-sized cake. I cannot get tired of this delightful treat. The presentation possibilities are numerous. You can even make savory Madeline’s.

This cookie is so distinctive that it has its very own cookie mat, just like a muffin tin with special characteristics. They are shaped like a shell on the front and a hump on the back. After you prepare and pipe this batter, any leftover batter needs to be refrigerated. Take it out to use as needed everyday, for up to a week. Before piping the batter into the cookie mold, be sure to allow the batter to warm up first.

Grease the pans prior to flouring them. A very easy way to dust the tins is to put the flour into a bag and then insert the baking tin. Shake the bag about and then you need only shake off the excess flour, from the tin. Now Pipe the batter 1/2 to 3/4 full, using an up and back motion.

8 oz butter softened
8 oz sugar
1 t vanilla
1 t lemon zest
4 large eggs
1 egg yolk
12 oz AP flour
pinch of salt
2 1/4 t baking powder
Finish with 10 X sprinkled on top

1) Cream butter, sugar, zest and salt.
2) Sift baking powder and flour together.
3) Combine the ingredients.  Alternate the dry and eggs, ending with the dry.
4) Stir until well combined.
5) Pipe batter into mold with #5 tube about 3.4 full. Start at the base, go up and come back.  Refrigerate any leftover batter.

Bake 375º for 8 to 10 minutes. The will puff up a bit and be golden brown on the backside. Remove from pans immediately by tapping the mold and they will fall out.

Serve plain, with 10 X sugar, a lemon glaze or with tempered chocolate. Be sure to let the edges show. Serve fresh out of the oven in a warmed container.

Freezes nicely.

Raspberry Macaroons

Raspberry Macaroons, originally uploaded by Theresa111.

 

Of all the cookies we would make, these little scrumptious mouthfuls were an unknown delight to me. Before pastry arts I had never heard of macaroons. They are so pretty and very easy to prepare.

Once you pop them into your mouth, the shell is crushed by the roof of your mouth and as the cookie is compressed in your mouth, the surrounds your tongue and your teeth with the delicious and chewy texture. The cookie and the filling combine to burst into a flavorful combustion. This in turn makes one close their eyes so the sensation can reach the brain.

These come in all colors and flavors. The pistachio and raspberry macaroons are my favorites.  Although I must admit the coffee flavored ganache` macaroons are wonderful too.

Cookies

Gerbet Macaroons   (pronounced: jher bay)

These popular cookies are a meringue based cookie, made out of nut flour. They appear to look like a hamburger bun. Crunchy on the outside they are soft on the inside. Sometimes they are filled with raspberry jam or a ganache. They are considered a delicacy in France.

9 oz almond flour
2 oz light brown sugar
4 oz 10 X sugar
———————-
6 oz egg whites
10 oz 10 X sugar

1) Using a food processor blend the flour, brown sugar and 4 oz confectioner sugar until fine. Sift if necessary.
2) Whip egg whites to stiff peaks. Add 10 X by the spoonfuls.
3) Continue whipping, taking time to develop smooth and white folds and peaks.
4) Fold portions of the dry ingredients into the egg whites until all is gently blended together. It will look like a paste.

Pipe domes using a #5 round tube onto doubled sheet pans. To help slow the cooking and keep from burning or over-baking.

Bake 355º for 6 minutes then turn pan and continue to bake for another 3 minutes. Cool on rack before filling.

Yields about 5 dozen cookies.

You can freeze and pull out as many as are needed.

Coconut Macaroons

Coconut Macaroons, originally uploaded by Theresa111.

These cookies are so adorable and deliver a sweet crunch with very moist coconut to surround your tongue. My husband loves these but I on the other hand don’t eat coconut. They smell so good.

Cookies

Coconut Macaroons

Here is another light, fragile melt in your mouth cookie. Great for all occasions.

4 large egg whites
10 oz sugar
15.2 oz coconut
dash of vanilla
1/4 or 1/2 glace cherry

1) Blend with whisk egg whites and sugar over a hot water bath to liquify. You can hear when the sugar has been dissolved. Remove from heat being careful not to cook the egg whites. This is the binder for the cookie.
2) Add 1/2 coconut and sprinkle with vanilla.
3) Add remainder coconut and blend with a rubber scraper.

Dip 100 (size) scoop into water before scooping dough. Wet your opposite hand and press the filled scoop against the fleshy past of your palm, closest to your thumb. Shape the cookie and keep any stray coconut from hanging out, or it will get burned.
Place cherry atop each cookie on sheet pan.

Bake 350º 10 to 15 minutes or until a light brown. Cool on rack.

Yield is 5 dozen cookies.