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Madeleines

May 28, 2015 by Maureen 57 Comments

Madaleines

Last month I bought a madeleine pan and my first attempt wasn’t as good as I’d hoped for. Those photos are in my folder called, “Unblogged,” and for good reason. Today I was at the shopping center and they had one of those overstocked book sales where every book was only $3 and I bought one that is filled with nothing but madeleines.

When I got home, I greased up the pan and started mixing. I think the problem with the ones I made before was that I didn’t beat the eggs and sugar long enough. This time I beat for a full 7 or 8 minutes and the mixture was light yellow and ribbony. I’m pretty sure that’s a word that means it falls off the beater like a ribbon.

Madaleines

These were so good with a cup of tea and I needed one. I worked until 2am and got up at 7:30 and worked some more, then I took the elderly one shopping and out to lunch and then to the hearing aid shop. As I write this, it’s 7:30pm and I haven’t started cooking yet. My bottom feels welded to this chair. Maybe I’ll have another cup of tea and a few more madeleines and call it dinner.

madaleines3

The first batch I sprinkled with icing sugar and they were good but they weren’t orgasmic so batch #2 I dipped in white chocolate and sprinkled with shredded coconut. These were the ones I wanted. A madeleine isn’t hugely sweet but the addition of just a little white chocolate on one end and some coconut – it’s a real treat.

Madaleines

4.9 from 17 reviews
Madeleines
 
Print
Prep time
16 mins
Cook time
9 mins
Total time
25 mins
 
This small French cookie/cake is very easy to make and delicious to eat.
Author: Agnes Devereux from The Village Tearoom
Recipe type: Dessert
Cuisine: French
Serves: 20
Ingredients
  • 115 grams (1 cup) Plain all-purpose flour - plus more to dust the baking pan
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 3 eggs, room temperature
  • 1 egg yolk, room temperature
  • 65 grams (1/3 cup) sugar
  • ¾ teaspoon vanilla extract
  • 85 grams (6 tablespoons) unsalted butter, melted and cooled to room temperature
  • Icing sugar for dusting
Instructions
  1. Sift together the flour, baking powder and salt into a bowl and set aside.
  2. Place the eggs, egg yolk, sugar and vanilla in the bowl of a stand mixer with a paddle and beat until the batter falls from the paddle in a ribbon. (It took me 6-7 minutes)
  3. Remove the bowl from the mixer and sprinkle the flour over the mixture and fold in with a spatula. Don't know how? Watch this video on How to fold flour into batter.
  4. Place melted butter into a small bowl and pour ⅓ of the egg batter into the butter and whisk to combine.
  5. Then pour the butter batter back into the mixing bowl and fold to combine and let it sit for an hour before baking.
  6. Preheat oven to 180C/350F
  7. Grease and flour a madeleine pan and fill each each madeleine ¾ full and bake for 8 to 10 minutes.
  8. Remove from oven and turn them out onto a baking rack to cool. Once cool dust with icing sugar and then eat.
Notes
Madaleines are best on the day they're made. They can be dipped in white, milk or dark chocolate and then add sprinkles, coconut or anything else you can think of.
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3.3.3070

 

Filed Under: Cookies, Recipes Tagged With: Madaleines

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