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Alice Dishes

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June 14, 2014

Madeleines by Monkey

Monkey went to chef camp last week and as a result has become a baking demon. I found him whipping up pastry from scratch the other night to make fruit tarts – his crust was amazingly flaky – and today he turned his hand to Madeleines. Madeleines have long been a favorite of his. It’s not something I have understood, after all, it’s just plain cake – or so I thought.  As it turns out, I was wrong. Madeleines are much more than just regular cake batter cooked in a fancy baking tin.

eggs in a madeleine pan

It turns out the secret is in extensive beating of the batter. You have to beat the eggs on high in a stand mixer for five minutes. Then you add powdered sugar (not regular granulated) and beat that for another five minutes. As Monkey exclaimed: “Look, it’s just like a custard.” And he was right. After all that, you gently fold in sifted flour and a teensy amount of baking powder, before adding the final ingredient, melted butter. If you’ve ever baked, you’ll know that this not how we make a regular cake. No siree bob.

butter and eggs

Here’s the recipe, which incidentally and conveniently came with the baking tin.

Ingredients:

– 1/2 cup of butter (preferably organic)

– two eggs (preferably from pasture-raised chickens)

– 1 cup of powdered sugar

– 2/3 cup of sifted flour

– 1/4 tsp of baking powder

– optional flavorings e.g. 1 tsp zest of grated orange + 1 tsp of orange extract

– Butter wrapper to grease Madeleine pan

Method:

  • Pre-heat the oven to 350 degrees Farenheit and grease your Madeleine pan.
  • Melt your butter over a low heat and set aside to cool.
  • Sift the flour and baking powder and set aside.
  • Crack the eggs into the bowl of a stand mixer, add any flavorings (optional) and set to beat on high for five minutes. I set a timer so Monkey wouldn’t walk away and forget. We also used the “K” beater, not the whisk attachment.

Watching the mixture beat

  • Add the powdered sugar to the eggs, a little at a time, and then beat for another five minutes by which time it should look thick and custard-like.
  • Remove the bowl from your stand mixer and carefully fold in the flour mixture a little at a time using a metal spoon and being careful to incorporate air and not over stir/mix.
  • Finally, add the melted butter. 

Madeleines batter ready to go

  • Fill the Madeleine tin with the batter – not quite going to the top to allow room to rise.

Filling the Madeleine pan

  • Pop in the oven and set your time for around 8 minutes. The goal is for the edges to be lightly browned and the center to be springy to the touch. Ours were ready after about 10-11 minutes but this will vary depending on your oven, so keep a close watch.

Madeleines out of the oven

  • Once they’re cooked, allow to cool in the tin for a couple of minutes and then gently loosen with a spatula before cooling on a wire rack. If you like, you can sift a tablespoon of powdered sugar over the top – it makes them prettier! Enjoy!

Madeleines by Monkey

By alice
March 28, 2016

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  • 18 Madeleines

Ingredients

  • 1/2 cup butter (preferably organic)
  • 2 eggs (preferably from pasture-raised chickens)
  • 1 cup powdered sugar
  • 2/3 cup sifted flour
  • 1/4 teaspoon baking powder
  • optional flavorings e.g. 1 tsp zest of grated orange + 1 tsp of orange extract
  • Butter wrapper to grease Madeleine pan

Instructions

  1. Preheat the oven to 350 degrees Farenheit and grease your Madeleine pan.
  2. Melt your butter over a low heat and set aside to cool.
  3. Sift the flour and baking powder and set aside.
  4. Crack the eggs into the bowl of a stand mixer, add any flavorings (optional) and set to beat on high for five minutes. I set a timer so Monkey wouldn't walk away and forget. We also used the "K" beater, not the whisk attachment.
  5. Add the powdered sugar to the eggs, a little at a time, and then beat for another five minutes by which time it should look thick and custard-like.
  6. Remove the bowl from your stand mixer and carefully fold in the flour mixture a little at a time using a metal spoon and being careful to incorporate air and not over stir/mix.
  7. Finally, add the melted butter.
  8. Fill the Madeleine tin with the batter - not quite going to the top to allow room to rise.
  9. Pop in the oven and set your time for around 8 minutes. The goal is for the edges to be lightly browned and the center to be springy to the touch. Ours were ready after about 10-11 minutes but this will vary depending on your oven, so keep a close watch.
  10. Once they're cooked, allow to cool in the tin for a couple of minutes and then gently loosen with a spatula before cooling on a wire rack. If you like, you can sift a tablespoon of powdered sugar over the top - it makes them prettier! Enjoy!

Filed Under: Recipes Tagged With: baking, Madeleines, recipe, sweet

Reader Interactions

Comments

  1. Sue says

    June 22, 2014 at 8:38 am

    Alice,

    Thank you so very much for the post! I love madeleines and this post has inspired me to finally make my own. If you have the time, could you answer a few questions for me? What brand of pan did Monkey use? It looks non- stick. Where did you purchase the pan? Thank you so very much.

    Best,
    Sue

    Reply
    • Alice Dishes says

      June 22, 2014 at 5:53 pm

      Hi Sue, Of course – glad you liked it. Yes – I got a non-stick pan which we rubbed lightly with the paper from the stick of butter we used. (Don’t recall the brand). I got it from the local cookware store in Petaluma but I’m guessing it will be easy to get online.

      Reply
      • Sue says

        June 23, 2014 at 7:39 am

        Alice,
        Thank you so very much for your prompt reply. All the best!
        Sue

        Reply
  2. Tracy Mooney says

    June 23, 2014 at 8:34 am

    I love it Alice! You’ve got yourself a budding chef!

    Reply
    • Alice Dishes says

      June 24, 2014 at 6:41 pm

      That’s for sure!

      Reply
  3. cheri says

    June 23, 2014 at 8:50 pm

    Wow, very impressive, your so lucky to have a baking demon around the house.

    Reply
    • Alice Dishes says

      June 24, 2014 at 6:41 pm

      It’s definitely fun….

      Reply

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