A Simple Madeleine Recipe + Tips and Tricks |  <br/> <title>A Simple Madeleine Recipe + Tips and Tricks | The Preppy Scientist: A Simple Madeleine Recipe + Tips and Tricks

Monday, July 3, 2017

A Simple Madeleine Recipe + Tips and Tricks

About a year ago, I purchased a madeleine cavity pan on a whim, set it aside and forgot about it. For some reason, every recipe I looked at made it seem like madeleines are super difficult to make and easy to ruin.

Fast forward to a few days ago, I found the pan while looking for something else and decided to just go ahead and try making madeleines. I surprisingly had a majority of the ingredients on hand which made the entire process that much easier! After about an hour of baking, I had perfect madeleines and they are seriously so delicious! 



Before you get started I have some tips:
1. Get a non-stick madeleine pan (like this one) if you can (get multiple if you plan on making a lot)
2. Make sure you have extra butter and flour to butter and flour the pan (even if it is non stick)
3. Don't overfill the cavities. The recipe I started off following said to spoon 1 tablespoon of the batter, but I think it was too much. The batter does spread while baking so don't focus on filling the entire cavity to the top. 
4. Allow the pan to cool before you remove the madeleines, and let them cool scallop side down. The back of the cookie will be soft and might stick to your cooling rack so it's better to let them cool on the hardened side. 

What you'll need:

2 large eggs
2⁄3cup sugar
1 teaspoon vanilla extract
1⁄2 teaspoon grated lemon peel
a pinch of salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted, then cooled
powdered sugar
madeleine pan

What to do: 

Preheat oven to 350°F 
Butter and flour your pan (even if it is non stick)
Use an electric mixer to beat the eggs and sugar in a large bowl until just combined. 
Beat in vanilla, lemon peel and pinch of salt. 
Add flour; beat just until blended. 
Slowly and steadily add the cooled melted butter, beating just until blended.
Spoon enough batter to fill the middle of each cavity in the pan. 
Bake until puffed and edges are golden brown, about 12-16 minutes. 
Cool for 5 minutes.
Gently remove madeleines from pan using a silicone spatula. 
Repeat process, buttering and flouring pan before each batch.
Dust cookies with powdered sugar.

Madeleines are best eaten fresh, but can be made a day in advance! 

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