FRENCH MADELEINES

 

Famous for their shell-like structure and bumpy texture, Madeleines are one of the most sought after snacks in the French community. As sophisticated as they might look, Madeleines can be prepared by any home chef with finesse.

The Classic Madeleines are surprisingly easy to make and without any complex techniques these turn out perfectly Light & Airy on the inside and Golden Crisp on the edges.

Finally, we have a recipe that guarantees a lovely batch of Madeleines, and they taste just like the ones you’ll typically find in an Authentic French Bistro.

 

INGREDIENTS:

- For The Madeleines (Batter):

Approx. 150 Grams of All-purpose Flour.

Approx. 150 Grams of Unsalted Butter (Melted).

Two Whole Eggs.

Approx. 100 Grams of White/Granulated Sugar.

Three Teaspoons of Vanilla Extract.

Half a Teaspoon of Salt.

Two Teaspoons of Zest (Lemon).

5 Teaspoons of Brown Sugar.

 

- The Madeleine Pan Coating:

A Tablespoon of Unsalted Butter (Melted).

A Tablespoon of All-purpose flour.

 

COOKING INSTRUCTIONS:

- In a medium sized bowl, crack and whisk two eggs using a beater until the yolks and whites have mixed properly. (The eggs should be at room temperature)

- Next, incorporate the Melted Butter and Vanilla extract to the egg mixture and whisk thoroughly using the beater. Once the components have combined properly, set the wet ingredients aside and start working on the dry components. (The Melted Butter should be at room temperature otherwise the ingredients won't combine properly)

- In a separate bowl, pour in the dry ingredients (flour, salt, white and brown sugar) and gently whisk them so that they’re mixed properly.

- Now, in small amounts gently add the wet batter to the dry mix, making sure that you consistently stir to ensure all the components are combined properly and the batter doesn’t form any air pockets.

- Lastly, add in the lemon zest to the mixture and give it one final whisk before transferring the batter into the pan. (Make sure you don’t over work your mixture)

- Before you transfer the batter to the pan, get your pan ready so that the batter doesn’t stick to it. Whisk together the butter and flour and brush the pan with the mixture, making sure to grease all the exposed surfaces of the pan.

- Once the pan is prepped, transfer the Madeleine batter to the pan using a Spoon to fill in all compartments of the pan.

- Place the pan into a preheated oven at a 190 Degree Celsius or 375 Degree Fahrenheit and let the Madeleines bake for around 10 minutes or until they’re light golden brown and soft to the touch.

- Remove the pan from the oven, and lightly dress the Madeleines with powdered sugar before serving them in a basket or the tray of your choice. The powdered sugar coating adds an extra punch of sweetness to the Madeleines and also makes them aesthetically more appealing.

- Repeat the prep process on the pan before Refiling the pan for the next batches of these Mouth-Watering Madeleines.

 

ADDITIONAL TIPS:

The Madeleines are best served while they’re fresh and hot. They can be paired the classic way with Coffee or tea, or can be served with the dip of your choice.

The batter can be stored in any container for later use in the refrigerator, but keep in mind that nothing beats a fresh blend of ingredients.