{"id":18398,"date":"2013-03-06T08:43:15","date_gmt":"2013-03-06T07:43:15","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=18398"},"modified":"2017-10-20T14:41:21","modified_gmt":"2017-10-20T12:41:21","slug":"how-to-make-and-bake-delicious-madeleines","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/how-to-make-and-bake-delicious-madeleines\/","title":{"rendered":"How to Make Madeleines"},"content":{"rendered":"<p style=\"text-align: left;\">\n<p style=\"text-align: left;\">How to make and bake the <strong>French\u00a0<\/strong><strong>Lorraine<\/strong> classic <span style=\"text-decoration: underline;\"><strong><em><a href=\"https:\/\/blogs.transparent.com\/french\/madeleine-by-jacques-brel\/\">madeleines<\/a><\/em><\/strong><\/span><strong><em>\u00a0<\/em><\/strong>in just <strong><em>dix\u00a0\u00e9tapes tr\u00e8s faciles\u00a0<\/em><\/strong>(ten very easy steps)!<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" title=\"Madeleines par Pierre-Dominique C\u00e9cillon pour Larousse Cuisine\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/bEr9Dw6RG4E?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><strong>A slightly different approach by <em>le chef<\/em> Pierre-Dominique of Larousse Cuisine (that&#8217;s right, the same as the famous French dictionary)<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><strong><em>\u25ba\u00a0<\/em><span style=\"text-decoration: underline;\"><em>CE DONT VOUS AUREZ BESOIN<\/em> (What you will need)<\/span><\/strong>:<\/p>\n<ul>\n<li><span style=\"font-size: 13px; line-height: 19px; text-decoration: underline;\"><strong>Two<\/strong><\/span><span style=\"font-size: 13px; line-height: 19px;\"> cups of <\/span><em><strong>farine<\/strong><\/em><span style=\"font-size: 13px; line-height: 19px;\"> (flour)<\/span><\/li>\n<li><strong><strong>Six<\/strong>\u00a0separated\u00a0<em><strong>\u0153ufs<\/strong><\/em>\u00a0<\/strong>(eggs)<\/li>\n<li><strong>Twenty<\/strong><strong>\u00a0<\/strong><strong><em><strong>cuill\u00e8res<\/strong>\u00a0<strong>\u00e0\u00a0soupe<\/strong><\/em><\/strong><span style=\"font-size: 13px; line-height: 19px;\">\u00a0(tablespoons) of\u00a0melted and cooled <strong>butter<\/strong> (you&#8217;ll need a bit more for greasing)<\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px; text-decoration: underline;\"><strong>One<\/strong><\/span><span style=\"font-size: 13px; line-height: 19px;\"><strong>\u00a0<\/strong><\/span><em><strong>cuill\u00e8re<\/strong>\u00a0<strong>\u00e0 soupe<\/strong><\/em><span style=\"font-size: 13px; line-height: 19px;\"> (tablespoon) of\u00a0<strong>baking powder<\/strong><\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px; text-decoration: underline;\"><strong>One<\/strong><\/span><span style=\"font-size: 13px; line-height: 19px;\"><strong>\u00a0<\/strong><\/span><em><strong>petite cuill\u00e8re\u00a0<\/strong><\/em><span style=\"font-size: 13px; line-height: 19px;\">(teaspoon) of <strong>salt<\/strong><\/span><\/li>\n<li><span style=\"font-size: 13px; line-height: 19px; text-decoration: underline;\"><strong>Two<\/strong><\/span><span style=\"font-size: 13px; line-height: 19px;\"> teaspoons of <\/span><strong><em>extrait de vanille <\/em><\/strong><span style=\"font-size: 13px; line-height: 19px;\">(vanilla extract)<\/span><\/li>\n<li><strong><em><span style=\"text-decoration: underline;\">Un<\/span> zest<\/em><\/strong><span style=\"font-size: 13px; line-height: 19px;\"> of two <strong>lemons<\/strong><\/span><\/li>\n<li><strong>One<\/strong><span style=\"font-size: 13px; line-height: 19px;\">\u00a0and a half cups of\u00a0<\/span><strong><em>sucre\u00a0<\/em><\/strong><span style=\"font-size: 13px; line-height: 19px;\">(sugar)<\/span><\/li>\n<\/ul>\n<p><strong><em>\u25ba\u00a0<\/em><\/strong><span style=\"text-decoration: underline;\"><strong><em>VOIL\u00c0 COMMENT PROC\u00c9DER<\/em> (This is how to proceed):<\/strong><\/span><\/p>\n<p><span style=\"font-size: 13px; line-height: 19px;\"><strong>1.<\/strong> Heat <strong><em>le four<\/em><\/strong> (the oven) to <strong>325\u00b0<\/strong><\/span><\/p>\n<p><span style=\"font-size: 13px; line-height: 19px;\"><strong>2.<\/strong> Grease and flour eight mini loaf <em><strong>casseroles<\/strong><\/em> (pans)<\/span><\/p>\n<p><span style=\"font-size: 13px; line-height: 19px;\"><strong>3.<\/strong> <em><strong>Fouettez<\/strong><\/em> (whisk) all together the baking powder, the flour, and the salt in a medium-size bowl<\/span><\/p>\n<p><span style=\"font-size: 13px; line-height: 19px;\"><strong>4.<\/strong> Beat the sugar, the zest, the <strong><em>extrait de<\/em> vanille<\/strong>, and egg yolks in a larger bowl than the one you used in step 3. Stop when the color turns pale enough and the whole thing becomes at least three-times larger<\/span><\/p>\n<p><span style=\"font-size: 13px; line-height: 19px;\"><strong>5.<\/strong> Add the butter and flour mixture, and gently fold into batter until it combines<\/span><\/p>\n<p><strong>6.<\/strong> Put the egg whites in a bowl and beat on medium speed of a hand mixer until you get stiff peaks<\/p>\n<p><strong>7.<\/strong> Add a third of beaten egg whites to the batter and stir till it becomes more smooth<\/p>\n<p><strong>8.<\/strong> Add the remaining whites and fold in <em><strong>doucement<\/strong><\/em> (gently) until it combines<\/p>\n<p><strong>9.<\/strong> Make sure you share batter equally between the pans, and bake them for about <strong>40 minutes<\/strong> till you get a deep golden brown color<\/p>\n<p><strong>10.<\/strong> Don&#8217;t be impatient: Let it cool for <em><strong>cinq minutes<\/strong><\/em>. Then, to cool completely, invert the cakes into a wire rack.<\/p>\n<p><span style=\"text-decoration: underline;\"><em><strong>Bon app\u00eatit, les amis!<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" title=\"Jacques Brel -Madeleine\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/bRCBpMmhrgg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\"><strong>By the way, remember this &#8220;<a href=\"https:\/\/blogs.transparent.com\/french\/madeleine-by-jacques-brel\/\">other Madeleine<\/a>&#8220;? \ud83d\ude42<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"233\" src=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/03\/5467631439_a0b3debd1c-350x233.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/03\/5467631439_a0b3debd1c-350x233.jpg 350w, https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2013\/03\/5467631439_a0b3debd1c.jpg 500w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>How to make and bake the French\u00a0Lorraine classic madeleines\u00a0in just dix\u00a0\u00e9tapes tr\u00e8s faciles\u00a0(ten very easy steps)! A slightly different approach by le chef Pierre-Dominique of Larousse Cuisine (that&#8217;s right, the same as the famous French dictionary) \u25ba\u00a0CE DONT VOUS AUREZ BESOIN (What you will need): Two cups of farine (flour) Six\u00a0separated\u00a0\u0153ufs\u00a0(eggs) Twenty\u00a0cuill\u00e8res\u00a0\u00e0\u00a0soupe\u00a0(tablespoons) of\u00a0melted and cooled&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/how-to-make-and-bake-delicious-madeleines\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":23644,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3,13],"tags":[24687,249978,249940,274380,315,24686,65701,274379,55120,274381,55121],"class_list":["post-18398","post","type-post","status-publish","has-post-thumbnail","hentry","category-culture","category-vocabulary","tag-cuisine-francaise","tag-dessert-francais","tag-french-baking","tag-french-cookies","tag-french-cooking","tag-french-cuisine","tag-french-dessert","tag-french-madeleines","tag-french-recipe","tag-gateaux-francais","tag-recette-francaise"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"How to make and bake the French classic madeleines in just &quot;dix \u00e9tapes tr\u00e8s faciles&quot; (ten very easy steps)!\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" 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