How To make Meringue Madeleines
3 Egg whites
1 pn Salt
1/3 c Sugar
1/2 ts Vanilla extract
3/4 c Sifted cake flour
1/2 c Sweet butter; melted
Recipe by: The Meringue Cookbook Place the oven rack on the lowest rung. Preheat the oven to 400 degrees. Butter and lightly flour a dozen large madeleine shells (or muffin tins). In a large, grease-free mixing bowl (not one of copper this time) beat the egg whites with the pinch of salt at a slow steady speed. When they begin to stiffen, gradually add the sugar. Beat in the vanilla extract. Continue to beat for a few minutes, until the meringue will form soft peaks. With a rubber spatula fold in the flour, in six additions. Fold in the melted butter quickly, but only about a teaspoon at a time. Use a large spoon to fill the prepaed madeleine shells. (This batter must be used at once or the butter will separate.) Bake the madeleines at 400 degrees for about 15 minutes, until they are browned and the tops
spring back when touched lightly. Remove the tray of shells from the oven. Turn the madeleines onto a wire rack, or directly onto a serving platter or into a basket. They should fall right from the tins (use a knife to loosen them if necessary) and are best eaten right away while they are warm from -----
How To make Meringue Madeleines's Videos
Madeleines con Crema pastelera de Chocolate / Madeleines with Chocolate pastry cream
Magdalenas extra esponjosas y tiernas, en molde rizado para Brioche. Rellenas de una crema pastelera de chocolate.
CREMA PASTELERA CHOCOLATE:
Masa de Madeleines:
200 g Mantequilla sin sal
160 g Huevos enteros (3)
120 g Azúcar granulado
35 g Miel
50 g Leche entera
Pasta de vainilla
Una pizca de sal
200 g Harina de todo uso
10 g Polvos de hornear
Madeleines dough:
200 g unsalted butter
160 g Whole Eggs (3)
120 g granulated sugar
35 g Honey
50 g whole milk
vanilla paste
a pinch of salt
200 g all-purpose flour
10 g baking powder
Crema Pastelera de Chocolate.
50 g Yemas de huevo (3)
35 g Azúcar granulado
15 g Maicena
225 g Leche entera
115 g Chocolate negro 64%
45 g Mantequilla a temperatura ambiente
Chocolate Pastry Cream.
50 g Egg yolks (3)
35 g granulated sugar
15 g cornstarch
225 g whole milk
115 g dark chocolate 64%
45 g butter at room temperature
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Redcurrant meringue cake | Video recipe
Enjoy tart redcurrants in this beauty of a cake, featuring a buttery base, airy hazelnut meringue and redcurrants throughout.
Find the full recipe on Allrecipes.co.uk:
This gorgeous cake is anything but your typical sponge. The first layer is a buttery base, almost like shortbread, but lighter. Next comes a scattering of ruby redcurrants, for that tart hit in every bite. Finally, the whole lot is topped with an airy hazelnut meringue, and this too has redcurrants suspended throughout.
Serve this showstopper cake for a decadent afternoon tea in the sun, or as a special end to an al fresco meal.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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My Favorite Basic Madeleine | Recipe that anyone can make easily
* The most ideal result can be obtained when using the metric unit.
Basic madeleines
1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml
2 eggs (room temperature)
80 g (1/2 cup)granulated sugar
15 g (2 tsp ) honey
90 g (3/4 cup) cake flour
20 g (3 Tbsp) almond flour (Cake Flour Replaceable)
1 g (1/4 tsp) salt
2 g (1/2 tsp) baking powder
90 g (1/3 cup + 1 Tbsp) unsalted butter
1 Tbsp vegetable oil
1 tsp orange zest(optional)
*I recommend adding ingredients for flavor,
such as vanilla extract, lemon juice, and lemon zest.
*** Editing and secondary uploads of this video are prohibited. ****
Madeleines, A Fluffly French Classic | The Cupcake Jemma Channel
These Buttery French treats are perfect with a cup of coffee and make for a delicious breakfast. The best thing about Madeleines is that the batter can be made in advance and then you are just 7 minutes away from most delicious, warm, soft, light bite size cakes that are fluffy on the inside with a buttery crispy coating. The Madeline pan gives the cases their signature scalloped decoration and if you bake them correctly they will have the classic hump on the other side. It's hard to explain just how great they are but if you need some convincing then, well, Sally ate 16 in one helping haha!
Don't worry if you don't have a Madeleine pan, you can bake them in a regular Cupcake pan instead!
Head over to cupcakejemma.com to get yourself the best baking and decorating tools you ever need.
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Preheat your oven to 190C (fan assisted)
100g Caster Sugar (or Granulated)
2 Eggs
1.5 tsp Honey
1/2 tsp Vanilla Extract
Zest of 1/2 a Lemon
115g Plain Flour (All Purpose)
Pinch of Salt
1/2 heaped tsp Baking Powder
115g Melted and Cooled Unsalted Butter (plus extra for greasing)
Dust the baked Madeleines with Icing Sugar or make this simple Lemon Glaze:
1 tbsp Lemon Juice
3 tbsp Icing Sugar
Cold Water to loosen
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Lemon Meringue NY Cookies Recipe with Sally and Dane | Cupcake Jemma Channel
The Cookie Kids are back with the recipe that you guys having begging us for for MONTHS. These Lemon Meringue Cookies are backed full of White Chocolate, Crispy Meringue pieces (home made obvs) and a ton of fresh Lemon Zest which makes them, as Dane says as refreshing as a cookie could ever be.
And as always, if you don't fancy making these yourself then head on down to Crumbs & Doilies in Soho to get one made by the pros.
For heaps of behind the scenes access on what we get up to, how our studio build is coming along and no doubt all the Paris lols then join our Bake Club at
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For the Crispy Meringues
Preheat Oven to 90C fan assisted (110C non fan)
50g Egg White
100g Caster Sugar
For the Cookies
Preheat Oven to 190C fan assisted (210C non fan)
230g Cold Unsalted Butter
Zests of 2 Lemons
160g Caster Sugar
160g Light Brown Sugar
50g Crushed Meringue
300g White Choc Chips
500g Plain Flour
2 tsp Baking Powder
1 tsp Sea Salt
2 Eggs
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Powdery French Meringue Recipe
POWDERY FRENCH MERINGUE
To me, the French meringue symbolizes lightness and beauty. It reminds me of the beautiful women that lived during the XVII and XVIII centuries in France... elegant, powdery and gracious.
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INGREDIENTS
120 grams granulated sugar
120 grams confectioner sugar
4 egg whites
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INSTRUCTIONS
In a Kitchen Aid bowl, beat the egg whites until they become foamy and at a firm peak.
Add half the granulated sugar, still beating for 1 minute, then add the rest of the granulated sugar, still beating until the egg whites reach a very stiff peak (make sure the egg whites form a peak before adding the confectioner sugar).
Slowly add the confectioner sugar and mix it gently with a spatula.
The texture should be shiny and soft.
Preheat the oven at 176 degrees convection.
Place a sheet of parchment paper on a baking sheet.
Using a piping bag with an open star tip, start piping into the shape you like. Leave a little space in between the meringues so they don’t melt while in the oven.
Bake for approximately 2 hours.
Please remember, the success of a meringue is about the time it dries in the oven.
Lightly powder the meringues with confectioners sugar.
And voila!
The delightfully powdery French meringue.
Thank you for watching today.
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Love, Florence ❤️
#DelightfulMrsAzria #Baking #PowderyFrenchMeringue
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