For our reader who followed our blog, we have shared our making of Hazelnut Madeleine with Rum Chocolate recipe before, during the last Christmas. Hence, we decided to try out different flavors since we in love of making Madeleine.
It’s all about science for baking. Every step is so precise and if you missed the step, you just mess up everything. It happened all the time and I’m so embarrassed by it. The truth is I’m less a baker compared to Joe. Therefore what I’m good at so far with baking is really cheesecake and Madeleine.
I (We) want to learn more about baking that’s why we set up this space to share what we good and bad at. Learned from our failure and become better.
We decided to have a challenge with Almond Madeleine, the things you always will face during the browning of the butter and estimate the time for the baking.
During the browning of the butter, you will have to take note of the temperature of the heat, preventing it from burning. We kept it heat at medium for 15 minutes till light brown. Turn off the fire and let the butter do it’s job, as there is still bits of heat inside. It will continue brown the butter till golden brown.
The texture for our mixture is less cakey, and almond is truly the hero here, but it is the perfect base for adding some of your favorite flavors. Vanilla with a touch of cinnamon, maybe? These little cookies can be adapted to whatever afternoon tea vibe you’re in. Enjoy!
Madeleine’s are small sponge cakes, light – with crispy edge. What makes these cakes luscious is that the batter is baked in a special shell-shaped mold pan. With ridged indentation that gives them their classic shell shape. Some other important notes for you before you start making these delicious treats.
- Resting the batter for 50 minutes, then chilling it in the fridge for 10 minutes creates those cute signature humps.
- By taking the cake pan straight from the oven and immediately inverting it over a baking sheet, the Madeleine will fall out of the pan without sticking.
Follow this few simple tips, I (We) promise these will be the best Almond Madeleine you will ever have.
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest, optional
- 1/2 cup all-purpose flour
- 1/2 cup ground almond meal
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 stick (1/2 cup) unsalted butter, melted
Preheat the oven to 350 degrees F. Spray two 12-mold Madeleine pans with nonstick cooking spray and set aside.
In the bowl, cream together the eggs and granulated sugar until the mixture thickens and develops a light pale color, 3 to 4 minutes.
Beat in the almond extract, lemon zest if using, flour, almond meal, salt and baking powder. Slowly pour in the melted butter while mixing the mixture. Mix until everything is incorporated, but don’t over mix.
Divide the batter evenly between the molds in the prepared pans. Bake until lightly golden around the edges, about 8 minutes.
Let the Madeleine cool for about 2 minutes in the pan, and then invert them onto a cooling rack to cool completely.
There is so many variation of Madeleine, there is sweets and even savory one. And we can’t wait to made them all for you. Let us know in the comment below, tell us what other flavor you would love us to try?