Last month I bought a madeleine pan and my first attempt wasn’t as good as I’d hoped for. Those photos are in my folder called, “Unblogged,” and for good reason. Today I was at the shopping center and they had one of those overstocked book sales where every book was only $3 and I bought one that is filled with nothing but madeleines.
When I got home, I greased up the pan and started mixing. I think the problem with the ones I made before was that I didn’t beat the eggs and sugar long enough. This time I beat for a full 7 or 8 minutes and the mixture was light yellow and ribbony. I’m pretty sure that’s a word that means it falls off the beater like a ribbon.
These were so good with a cup of tea and I needed one. I worked until 2am and got up at 7:30 and worked some more, then we took the elderly one shopping and out to lunch and then to the hearing aid shop. As I write this, it’s 7:30pm and I haven’t started cooking yet. My bottom feels welded to this chair. Maybe I’ll have another cup of tea and a few more madeleines and call it dinner.
The first batch I sprinkled with icing sugar and they were good but they weren’t orgasmic so batch #2 I dipped in white chocolate and sprinkled with shredded coconut. These were the ones I wanted. A madeleine isn’t hugely sweet but the addition of just a little white chocolate on one end and some coconut – it’s a real treat.
- 115 grams (1 cup) Plain all-purpose flour - plus more to dust the baking pan
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 65 grams (1/3 cup) sugar
- ¾ teaspoon vanilla extract
- 85 grams (6 tablespoons) unsalted butter, melted and cooled to room temperature
- Icing sugar for dusting
- Sift together the flour, baking powder and salt into a bowl and set aside.
- Place the eggs, egg yolk, sugar and vanilla in the bowl of a stand mixer with a paddle and beat until the batter falls from the paddle in a ribbon. (It took me 6-7 minutes)
- Remove the bowl from the mixer and sprinkle the flour over the mixture and fold in with a spatula. Don't know how? Watch this video on How to fold flour into batter.
- Place melted butter into a small bowl and pour ⅓ of the egg batter into the butter and whisk to combine.
- Then pour the butter batter back into the mixing bowl and fold to combine and let it sit for an hour before baking.
- Preheat oven to 180C/350F
- Grease and flour a madeleine pan and fill each each madeleine ¾ full and bake for 8 to 10 minutes.
- Remove from oven and turn them out onto a baking rack to cool. Once cool dust with icing sugar and then eat.