My name is Patricia and I’ve become a madeleine addict. :)
Come to think of it, who can resist these little beauties? They look cute and taste delicious – isn’t it a great combo in food?
Two things I love using in baking are yogurt and almond meal – the baked goods get incredibly moist. I used a recipe from Mary’s wonderful blog and it calls for almond meal; the result was light and tender madeleines. I’m a sucker for almonds, so maybe I’d increase just a bit the amount of almond extract and decrease the vanilla. Other than that, these are absolutely perfect.
This is my third time making madeleines and there are many other recipes on my “to try” list. Wait and see!
2 large eggs
1/3 cup (67g) superfine or baker's sugar
¼ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
1⁄3 cup (47g) all-purpose flour, sifted twice after measuring
3 tablespoons almond meal (or finely ground almonds)
4 tablespoons (½ stick/57g) unsalted butter, melted and cooled
Preheat oven to 190ºC/375ºF. Generously butter and flour 12 molds in a madeleine pan.
In the bowl of a standing mixer, combine eggs, sugar and salt. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes. Mix in vanilla and almond extracts.
On low speed, mix in the sifted flour and almond meal until just incorporated. Using a rubber spatula, gently fold in the melted butter until blended.
Fill each mold almost completely full. Bake the madeleines until the tops spring back when lightly touched, 10 to 12 minutes.
Cool in pan for 2 minutes. Remove madeleines from pan and allow them cool completely on cooling rack.
Makes 12 – I got 15 small and 5 large ones