I first ate madeleines when I was in my teens. Didn’t think much of them then but just snacks of the right size to fill up my tummy ^^ It was only recently that after baking my own madeleines that I came to fall in love with these lil’ French morsels and I was spurred to try new flavours as I would always do with chiffon cakes ^^
Madeleines aren’t that hard to bake and they can be done in a jiffy too. I have been lucky with my attempts. All my madeleines passed the “hump test”, and I would credit that to the lovely recipes I have used. I am thankful for my Lekue silicon madeleine mat too. It is an ease to use and clean!
In my most recent bake, I came out with 3 different flavours of madeleines for the kids’ swimming coaches and tutors for Teachers’ Day. I wanted to try out the different recipes and my verdict? All are equally awesome! ^^ Have a try and see which flavor and texture is your fav?
Lemon Chocolate Madeleines
(Recipe largely adapted from Charlynn’s My Baking Cottage: Lemon Chocolate Madeleines)
*About 12 pieces
•70 g all-purpose flour
•3 1/2 tbsp Dutch-processed cocoa powder (i used Ghirardelli cocoa powder)
•1/2 tsp double-acting baking powder
•90 g sugar
•pinch of salt
•grated zest of 1/4 lemon
•2 large eggs (at room temperature)
•100 g unsalted butter (at room temperature)
1. Sift together flour, cocoa powder and baking powder. Set aside. Put the sugar, salt and lemon zest into a bow and rub everything together with your fingertips until the sugar is moist, grainy and very aromatic.
2. Using a whisk beat the eggs into the lemon-sugar until the mixture is blended. Squish the butter through your fingers to create what is called a pomade and add it into the bowl. Still working with the whisk, beat in the butter just to get it evenly distributed. Gently whisk in the sifted flour mixture, stirring only until the flour is incorporated and the mixture is smooth. Press a piece of plastic wrap against the surface of the batter and chill it overnight before baking (I followed Charlynn’s tip and put my batter into a piping bag). It is said that the overnight rest helps the cookies develop their characteristic bump on their backs. However I have tried resting the batter for only 4 hours and I managed to still get the humps. I have read that we should make sure that as long as the batter is chilled cold before baking in the oven.
3. Preheat the oven to 170C. Grease your madeleine pan, if necessary. I use my silicon mat and thus did only minimal greasing.
4. Pipe the batter into the moulds. Place the pan in the oven & bake for 13 to 15 minutes, or until they are domed and spring back when pressed lightly. Unmold the madeleines and place them on a rack to cool to room temperature.
(Recipe from JustOneCookBook: Lavender Madeleines)
*About 12 pieces
•¾ cup (115g) all-purpose flour
•½ tsp baking powder
•¼ tsp salt
•1 tbsp culinary lavender, crushed to release its fragrance (I used 2 Twinnings lavender tea bags)
•2 large eggs, at room temperature
•⅓ cup (75g) sugar
•1 tsp vanilla
•1 stick (8 tbsp/115g) butter, melted
•Extra butter and flour for greasing and dusting pan (If necessary)
•Powdered sugar, optional (I omitted)
1.Grease a standard size Madeleine pan well. Dust with flour. Preheat oven to 375°F (190°C). I used my silicon mat, thus only grease lightly will suffice.
2.Sift together all-purpose flour, baking powder, and salt. Mix in lavender. Set aside.
3.Beat sugar, eggs, and vanilla together until light and fluffy, about 5 minutes.
4.Add flour mixture and melted butter.
5.Gently fold in flour and butter until well incorporated.
6.Spoon batter into each mold cavity until almost full.
7.Bake for 12 to 13 minutes or until the edges are golden brown and the centers spring back when lightly touched. Do not over bake.
8.Remove from oven and cool for 5 minutes in pan. Turn the pan over and give it a light tap to unmold.
9.Cool on rack, shell side up. Dust with powdered sugar and serve with tea or coffee.
(Recipe from Eugenie Kitchen: Orange Madeleines)
*About 12 pieces
◾1/2 cup & 1 tsp of confectioner’s sugar (65g)
◾1 orange for zest
◾Pinch of salt
◾2 ts of whole milk (10ml)
◾1/2 cup & 1 ts of all-purpose flour (65g)
◾1/2 ts of baking powder (2g)
◾5 tbs of unsalted butter, melted then cooled until lukewarm (65g)
◾Confectioners’ sugar for garnish (I omitted)
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, beat an egg, milk, confectioner’s sugar, orange zest and a pinch of salt just to blend. And set aside.
2. In another bowl, whisk flour and baking powder. This eliminates the sifting process of flour.
3. Pour the dry to the wet mixture, and fold turning the bowl just until moistened.
4. Beat in melted butter slowly until thick ribbon is formed.
5. Fill 2/3 of madeleine molds with batter.
6. Bake for 11-13 minutes, or until puffed and golden brown.
7. Let cool the madeleines in the pan for one minute. Then transfer madeleines to the wire rack. Madeleines should come out clean after one mintue of rest in the non-stick pan.
8. Dust the shell sides with confectioners’ sugar (optional) before serving.
Try making these madeleines. They make nice little gifts for friends and loved ones.