claynara baru

INGREDIENTS 2 eggs, plus one egg yolk 3/4 cup (5 ounces) granulated sugar 1 teaspoon vanilla bean paste, or vanilla extract zest of half a lemon 1 teaspoon lemon juice 1 cup (5 ounces) all-purpose flour, sifted 1/4 teaspoon baking powder 10 tablespoons (5 ounces) melted butter 2 tablespoons powdered sugar INSTRUCTIONS Preheat the oven to 375 degrees and grease the wells of the madeleine pan with butter. In a medium bowl, beat eggs with an electric hand mixer until they are pale yellow and fluffy, about 2-3 minutes.  Add sugar and blend.  Add vanilla paste, lemon zest, and lemon juice and blend again. In a separate bowl, sift together flour and baking powder.  Add the flour mixture to the batter and gently fold it in by hand. Slowly pour in the melted butter and fold the batter gently by hand until completely incorporated. Spoon the madeleine batter into each of the prepared wells, filling them 80-90 percent full.  Or you can fill a piping bag with the batter and pipe...

Ingredients 1 stick (4 ounces) unsalted butter, melted until browned 2 teaspoons vanilla extract 1 and 1/2 teaspoons lemon zest, finely grated 1 cup all-purpose flour 1 and 1/4 teaspoons baking powder 1/4 teaspoon salt 3 large eggs, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners sugar, sifted, optional Instructions Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 10 minutes. Remove from heat and pour the browned butter into a small bowl. Stir the vanilla and lemon zest into the butter, then set aside to cool. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside until needed. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed while gradually adding the sugar. Once all of the sugar has been added, increase the spee...

INGREDIENTS 3 eggs 2/3 cup (130 g) sugar 1 1/2 (7.5 ml) tsp orange zest 1 cup (120 g) flour 1 tsp (5 ml) baking powder ¼ tsp (1.25 ml) salt 6 tbsp (60 ml) melted butter 1 tbsp (7 g) powdered sugar INSTRUCTIONS Beat eggs with sugar until pale yellow. Add zest. Whisk together dry ingredients add to the egg mixture gently, until just combined. Then add melted butter. Refrigerate the batter at least 1 hour! Or overnight. This is really critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie. Preheat oven to 350F/(176C). Lightly coat a non-stick, Madeleine pan with baking spray using this technique. Spray the baking spray into a small bowl and with a pastry brush lightly grease each well. Spoon 1 tbsp (15 ml) of batter into the center of the well and don’t touch it. It will spread out by itself and keep a more uniform shape that way. Bake 7-8 mins until slightly golden around edges and centers look set and slight hump has appeared. Allow to cool sl...