Friday, August 1, 2014

Madeleines with Lemon Curd at Brooklyn Bridge Park



Today starts my new summer season 'I really wanna go outside'. All new episodes every Friday for the next 5 weeks featuring my favorite recipes to take out on a sunny day. By the end of each episode you'll watch me savor my recipe outdoors at some of my favorite places in Brooklyn with my friends/family/dog.

In this first episode you will learn how to make a chewy Madeleine filled with lemon curd. This classic buttery cake with hints of orange will get even better if you decided to fill them with my sweet-tangy-creamy lemon curd . After baked you can also play with as many toppings as you want and half dip of fully dip your Madeleines into chocolate or sugar glaze and sprinkle it with... well, whatever!



Ingredients:
madeleine
3/4 cup sugar
3/4 cup flour
1/2 tsp baking powder
1 tbsp orange zest
4 egg whites
1/2 cup butter - 100g
lemon curd
1 egg
1/4 cup sugar
1 tsp lemon zest
1/4 cup lemon juice
2 tbsp butter
yields 22 madeleines 

If you are interested in making my pink raspberry lemonade with real colors from mother nature, here it is:
3 lemons
1L water
1/3 cup sugar
1 cup raspberries

Directions: Squeeze the lemons in the water . Use a sieve since there are a lot of seeds in lemons. In a pan add the raspberries and sugar. Over medium heat cook it for 7-10 minutes until syrupy. Let it cool and add to the lemonade. Stir and serve it with ice cubes and fresh raspberries .

Oh summer, please promise you won't 'leave' soon?!

























14 comments:

  1. Raiza,
    Thank you for your videos! They're always great in design, information, everything!
    I was wondering if you still filled the madeleine with a raspberry when using other toppings.
    Have a nice day!

    alibolos

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  2. I love your movies too..
    I have made these madeleines before without browned butter..Next time for sure..as I am certain they are even more delicious!

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  3. I admire your energy:)
    Definetly try this one:)
    I'll come to newyork soon do you reccomend any place to buy some cooking equiepments?
    Thanks
    Esra

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  4. Madeleines are typically made with a genoise batter - no leavening agent, just lots of air whipped into the cake. You didn't do that here - is the cake still fluffy and light?

    I have a madeleine recipe on my blog that uses whole eggs. I love the idea of the brown butter though - I might try that next time! http://racheerachheats.blogspot.com/2014/03/what-i-ate-madeleines.html

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  5. Olá Raiza, cheguei até aqui por indicação de uma amiga e estou adorando tudo.
    Parabéns pela página linda!
    Bjuss!!!

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  6. What's even more comfortable when you are entertaining after a day of hard work.

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  7. I filled my madeleines with my own curd instead of lemon curd and they tasted terrific. Plus, semen has less calories!

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  8. Hi Raiza, I discovered your blog a couple of months ago and slowly, but surely! have been going through all your posts and watching the videos. Can you start adding a link to print your wonderful, fabulous recipes? Thank you!

    Sending you tons of love from bee-yooo-tiful VERMONT!

    ReplyDelete
  9. Oi, Raiza!
    Parece uma delicia :)
    Moro no Rio e aqui é muito dificil de achar framboesas :(
    O que posso usar pra substituir?
    Obrigada!
    Beijos!

    ReplyDelete
  10. Hi Raiza!
    I just made this recipe and my madeleines came out perfect and delicious ! My family LOVED them! BUT for some reason my lemon curd refused to thicken...what did I do wrong?? Please help!
    Merci and bonne nuit! :)
    -Cindy

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  11. Those of the interesting information you always bring out the best that I know, thanks.

    ReplyDelete
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  13. These are the BEST madeleines I've ever tasted. I've tried other recipes and I was not satisfied. I didn't have the lemon curd, lemons or raspberries. I used cardamom, almond extract and amaretto rum because that is what I had on hand. These cookies were quick, easy, and delicious. Thanks for sharing this recipe with us.

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