Madeleines

We are going to the French side today. Crunch on the outside and cake-like on the inside. A simple everyday recipe from Mardi Michels. We used a different sugar that added to a bit of that crunch factor. If you are looking for a smoother consistency on the outside and a little bit more fluff, then use granulated sugar. 

Small, shell-shaped tea cakes. These were devoured in less than twenty minutes. 

The pan needs to go into the freezer for 30 mins before baking these. 

HAPPY NEW YEAR!!!

Hera’s Pinch

A madeleine pan would come in handy. As pictured below, we have also used small tart pans to make these.

Add some lemon zest to the batter and get lemon madeleines. 

Dip half of the madeleine into melted chocolate and enjoy a chocolate madeleine. 

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Madeleines

Yield: 24 tea cakes

Prep time: 15 MinCook time: 11 MinInactive time: 30 MinTotal time: 56 Min

Ingredients

To prep pan (30 minutes in freezer)

• 2 tablespoons melted unsalted butter
• Pinches of flour

Madeleine

• 1/2 cup melted butter
• 1/2 cup raw sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Instructions

1. Brush the molds with the melted butter, sprinkle a pinch of flour over each cutout in the pan. Tap the pans upside down over the sink and excess will be removed. Place pan in the freezer for thirty minutes.
2. Melt the butter and set aside to cool.
3. Beat the sugar, eggs, and vanilla in a handheld mixer until thick, creamy, and slightly pale about 3 minutes.
4. In a smaller bowl whisk flour, baking powder, and salt. Add to wet ingredients.
5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until combined.
6. Add the cooled butter to the batter. Using a spatula gently mix until butter is completely incorporated. The batter will be a little runny.
7. Remove the Madeleine pan from the freezer and using an ice cream scoop, scoop batter into the molds, filling it three-quarters full. Place the tray in the fridge. Repeat with the second tray and set in the fridge.
8. Preheat the oven to 400℉. Once the oven is at temperature remove the pans from the fridge and bake for 9-11 minutes. They should be golden around the edges.
9. Once you remove them from the oven, immediately remove the madeleines from the pan onto a cooling rack.