MADELEINE’S

MADELEINE’S

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • Coarse salt

  • 6

    large eggs, room temperature

  • 1

    cup granulated sugar

  • 2

    tablespoons packed light-brown sugar

  • 2

    sticks unsalted butter, melted, plus more, softened, for pans

  • 1

    tablespoon plus 1 teaspoon honey

  • ¾

    teaspoon pure vanilla extract

  • Confectioner’s sugar, for dusting

Directions

Whisk together flour, baking powder, and ¾ teaspoon salt in a medium bowl. Whisk together eggs and granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla. Refrigerate, covered, for at least 2 hours. Preheat oven to 350°. Let batter stand at room temperature for 10 minutes. Generously butter 2 standard-size or 2 mini nonstick or aluminum madeleine pans using a pastry brush. Transfer batter to a pastry bag, and snip tip to create a ½-inch opening. Pipe some batter into molds, filling each about three-quarters full. Bake on middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for mini madeleines). Immediately shake madeleines out. Wash and re-butter molds. Repeat with remaining batter. Dust baked madeleines with confectioners’ sugar. MADELEINE VARIATIONS CHOCOLATE Add 2 tablespoons unsweetened cocoa powder to flour mixture. Fold 8 oz. melted bittersweet chocolate into batter before baking. Dust baked madeleines with cocoa powder. OLIVE OIL & SEA SALT Use only 1 ½ sticks butter; add ¼ cup extra virgin olive oil to melted butter. Sprinkle a very small pinch of sea salt into buttered madeleine molds before piping in batter. MAPLE Omit honey. Reduce ½ cup pure maple syrup by half over medium-low heat, about 15 minutes; add to melted butter. For maple glaze: whisk together ½ cup pure maple syrup, 4 tablespoons melted unsalted butter, and 2 tablespoons confectioners’ sugar. Let cool for at least 1 hour. Brush onto scalloped side of baked madeleines. Makes enough for 1 batch. JASMINE GREEN TEA Grind ¼ cup best quality jasmine green tea in a spice grinder until powdery; add to flour mixture. BLACK & WHITE Transfer half the batter to a bowl. Stir 4 oz. melted bittersweet chocolate and 1 tablespoon unsweetened cocoa powder into half the batter. Pipe chocolate batter into one half of each mold, then pipe vanilla batter into remaining half of mold. SPICE Add 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground ginger to flour mixture. For cream cheese glaze: Stir together 6 oz. room temperature cream cheese and ¼ cup plus 1 tablespoon whole milk. Dip scalloped side of each baked madeleine into glaze, and wipe excess off sides. Grate cinnamon sticks over glaze, dusting tops. Makes enough for 1 batch. PEANUT BUTTER Use only 1 ½ sticks butter, and add ¼ cup natural peanut butter when melting butter. Sprinkle madeleines with ½ cup chopped peanuts before baking. Cut baked madeleines in half lengthwise through center, and sandwich each with strawberry jam. LEMON Reduce ¼ cup fresh lemon juice by half over medium heat, about 15 minutes; add to batter with ¼ cup finely grated lemon zest (from 4 lemons) before adding flour mixture. For lemon glaze: whisk together 2 cups confectioners’ sugar and 2 tablespoons finely grated lemon zest and ¼ cup plus 2 tablespoons fresh lemon juice (from 4 lemons). Dip scalloped side of each baked madeleine into glaze, and wipe excess off sides. Makes enough for 1 batch.


Nutrition

Facebook Conversations