Madeleine recipe

Madeleine recipe (from Le Cordon Bleu Complete Cook home collection)

2 eggs
3 tablespoons sugar
2 teaspoons Demerara or turbinado sugar (我找不到，用Sugar in the Raw，brown sugar之類的，主要是讓texture較chewy）
1&1/2 teaspoons honey
3/4 cup all-purpose flour
1 teaspoon baking powder pinch os salt
1/4 cup unsalted butter; melted, but cool
confectioners' sugar, to dust

1. Preheat the oven to 350F. Butter a 12-cup madeleine pan, chill in the refrigerator until set, butter lightly a second time and chill. Dust with flour and tap out the excess to leave a fine coating.

(我用不沾烤盤，所以沒做這道手續，只在烤盤上噴一點油。且我用的是mini Madeleine pan，一盤有20個。大的盤有12個。這個材料我做了約50個小蛋糕。）

2. Separate the eggs. Put the shites in a bowl. Combine the yolks in another bowl with half the sugar (即1&1/2 T), the Demerara sugar (我用Sugar in the Raw) and honey and, using an electric mixer, beat until tripled in volumn and pale in color. (ㄧ直打，顏色會變得幾乎乳白。）

With well-cleaned beaters, remaining sugar and beat until stiff and shiny. Fold 1/3 of the mixture into the yolk mixture. (這裡開始要用拌的，不要用攪的，不然打好的氣體會被壓跑，也就不會鬆鬆的)

3. Sift the flour, baking powder and a small pinch of salt together into a bowl. Fold half the dry ingredients into the yolk mixture, using a rubber spatula, followed by 1/3 of the meringue （即蛋白那一鍋）, then add the remaining dry ingredients.

Fold in the final 1/3 of meringue and, just as it disappears, pour in the butter and very carefully fold in until just combined. Do not over fold at any stage.

Pipe, using a pastry bag fitted with a 1/4-inch plain tip, or spoon carefully into the pan cups until they are 2/3 full. (我用pipe，比較快，量比較好控制，但用湯匙慢慢弄也可以） Set aside to rest for 10 minutes.

4. Bake in the upper half of the oven for 8-10 minutes, (我烤8分鐘）or until pale golden brown and springy when lightly touched, or until a fine skewer comes out clean when inserted in to the center. (用牙籤刺一下，拔出來是乾淨的就可以了)

Turn the madeleines out of the pan and set aside to cool on a wire rack. Dust the madeleines generously with the sifted confectioners' sugar and serve with the shell sides up.

Tips:
看這個步驟真的很麻煩的感覺，我先把食譜讀一遍，邊用繪圖的方式把步驟畫得易懂些。但因為複雜的步驟，做出來真的比較fluffy。另一個食譜就是把所有材料攪在一起，所以口感比較緊實。

放了一天後，藍帶的食譜做出來的還是鬆鬆的。但是，我老公竟然比較喜歡第一次做的，那種比較緊實口感的。所以，你若想試試，也可以先簡單的把所有材料攪在一塊兒，或許你比較喜歡這樣的口感也說不定。

Happy Baking!