Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- Powdered sugar, for dusting
Special equipment needed:
- Madeleine pan (12-cup)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease the madeleine pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar with an electric mixer on high speed until pale and thick, about 5 minutes. Beat in the vanilla extract.
4. Sift the flour mixture over the egg mixture and gently fold until just combined.
5. Pour the melted butter over the batter and fold until just combined.
6. Spoon the batter into the prepared pan, filling each mold about 3/4 full.
7. Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly touched.
8. Remove from the oven and let cool for 5 minutes before removing from the pan. Dust with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 madeleines
Nutritional information:
Calories: 147
Fat: 7g
Carbohydrates: 19g
Protein: 2g
Sodium: 62mg
Sugar: 12g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- Lemon Madeleines: Add 1 tablespoon of lemon zest to the batter.
- Chocolate Madeleines: Replace 1/4 cup of the flour with unsweetened cocoa powder and add 1/2 cup of chocolate chips to the batter.
- Honey Madeleines: Replace the granulated sugar with honey and add 1 tablespoon of orange zest to the batter.
Tips and tricks:
- Make sure the eggs are at room temperature before beating them with the sugar.
- Do not overmix the batter or the madeleines will be tough.
- Let the batter rest in the refrigerator for at least 1 hour before baking for a better rise.
- Tap the pan on the counter before baking to release any air bubbles.
Storage instructions:
Store the madeleines in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the madeleines, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Serve the madeleines on a platter with a dusting of powdered sugar and fresh berries.
Garnishes:
Fresh berries, whipped cream, or a drizzle of melted chocolate.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fruit salad or a cheese plate.
Troubleshooting advice:
- If the madeleines stick to the pan, use a knife to gently loosen them before removing.
- If the madeleines are too dry, reduce the baking time by a minute or two.
- If the madeleines are too moist, increase the baking time by a minute or two.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the recipe. Check the expiration date of all ingredients before using.
Food history:
Madeleines are a traditional French pastry that originated in the town of Commercy in the 18th century. They are named after a young girl named Madeleine who served them to the Duke of Lorraine.
Flavor profiles:
Light, buttery, and slightly sweet.
Serving suggestions:
Serve the madeleines as a dessert or a sweet snack.
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Region: French