Madeleines
are so easy to make and you can make so many different flavors. The basic steps
are very similar. I opted not to decorate with chocolate even if the recipe
called for it. The nice thing about these madeleine recipes are that they are
nut-free.
General steps:
1)
Melt butter
2)
Weigh or measure cake flour, baking powder, black Sesame Kinako or matcha (and
also add salt for some
3)
combine eggs with sugar and sometimes honey,
4)
add in flour mix
5)
add melted butter,
6)
stick in fridge for 1-3 h,
7)
spray pan with cooking spray (used brush to help evenly coat the pan), put 1 tablespoon
of batter in each cookie mold and no need to spread out the batter
8)
Bake at 350 for 9 min 30 sec.
Black
Sesame Madeleines - Jaja Bakes
Ingredients
- 7 tbsp (100 gr) unsalted
butter, melted, at 40-50°C
- 2 (100 gr) eggs, room
temperature
- 7 tbsp (90 gr) castor
sugar
- 1/2 tbsp (10 gr) honey, optional
- 11 tbsp (85 gr) cake
flour
- 3 tbsp (25 gr)
- 1 tsp (4 gr) baking
powder
- 3 oz (85 gr) white
chocolate, melted
- Roasted black sesame seeds
Instructions
1.
In a large bowl, add eggs,
castor sugar, and honey. Using a whisk, mix them lightly for 3-4 minutes or
until the sugar is dissolved.
2.
Sift in cake flour, black sesame
powder, and baking powder. Whisk until well combined.
3.
Add melted butter and whisk
until well incorporated.
4.
Cover the bowl with a plastic
wrap and chill the batter for at least 1 hour or overnight.
5.
When you are ready to bake,
preheat the oven to 400℉/200℃. Grease a with
butter. If you are not using a non-stick pan, grease the pan with butter and
dust the wells with flour lightly.
6.
Remove the batter from the
fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
7.
Transfer the batter into a
piping bag and pipe the batter into the molds until 80-90% full. You can also
alternatively spoon the batter into the molds.
8.
Place the
filled madeleine pan into the preheated oven and
immediately reduce the oven temperature to 350℉/180℃.
Bake for 10-12 minutes or until they have risen and golden brown.
9.
Remove madeleines from the pan
immediately. Cool completely.
10.
Spoon the melted white chocolate
over half of the hump side diagonally. Shake off the excess chocolate. Place
the madeleines with the hump sides up. Sprinkle with roasted black sesame
seeds.
11.
Let the chocolate set.
Kinako
Madeleines - Jaja Bakes
Ingredients
- 7 tbsp (100 gr) unsalted
butter, melted, at 40-50°C
- 2 (100 gr) eggs, room
temperature
- 7 tbsp (90 gr) castor
sugar
- 1/2 tbsp (10 gr) honey, optional
- 2/3 cup (85 gr) cake
flour
- 3
1/2 tbsp (25 gr)
- 1 tsp (4 gr) baking
powder
Coating
(optional)
Instructions
1.
In a large bowl, add eggs,
castor sugar, and honey. Using a whisk, mix them lightly for 3-4 minutes or
until the sugar is dissolved.
2.
Sift in cake flour, kinako, and
baking powder. Whisk until well combined.
3.
Add melted butter and whisk
until well incorporated.
4.
Cover the bowl with a plastic
wrap and chill the batter for at least 1 hour or overnight.
5.
When you are ready to bake,
preheat the oven to 400℉/200℃. Grease a with
butter. If you are not using a non-stick pan, grease the pan with butter and
dust the wells with flour lightly.
6.
Remove the batter from the
fridge. Using a spatula, mix to loosen the batter and remove the air bubbles.
7.
Transfer the batter into a
piping bag and pipe the batter into the molds until 80-90% full. You can also
alternatively spoon the batter into the molds.
8.
Place the
filled madeleine pan into the preheated oven and
immediately reduce the oven temperature to 350℉/180℃.
Bake for 10-12 minutes or until they have risen and golden brown.
9.
Remove madeleines from the pan
immediately. Cool completely.
10.
Coat the madeleines with kinako
right before serving.
Notes
If
you do not plan to eat the madeleines right after baking, make sure to store
madeleines without the kinako coating. If it is stored with the kinako touching
the surface, the powder will become wet, soggy, and fall off. Kinako powder
should be stored in a separate container away from moisture.
Matcha
Madeleines 抹茶マドレーヌ • Just One Cookbook
Ingredients
½ cup unsalted butter (1 stick, 4 oz, 8 Tbsp;
plus 1 Tbsp for coating the pans)
⅔
cup sugar
1
cup all-purpose flour (plain flour) (weigh your flour or use the “fluff and
sprinkle“ method and level it off; plus 1 Tbsp for dusting the pans)
¼
tsp Diamond Crystal kosher salt
1
tsp baking powder
1
Tbsp matcha (ceremonial or culinary grade) (1 Tbsp matcha is 6 g)
2
large eggs (50 g each w/o shell) (at room temperature)
1
Tbsp whole milk (at room temperature)
1
Tbsp confectioners’ sugar (optional, for dusting)
Instructions
1.
Before You Start: I
highly encourage you to weigh your ingredients using a kitchen
scale for this recipe. Click on the “Metric“ button at the top of
the recipe to convert the ingredient measurements to metric. If you‘re using a
cup measurement, please follow the “fluff and
sprinkle“ method: Fluff your flour with a spoon, sprinkle the
flour into your measuring cup, and level it off. Otherwise, you may scoop more
flour than you need.
Please
note that this recipe requires 3 hours of resting time for the batter.
2.
Gather all the ingredients. You
will need 2 madeleine pans.
3.
Melt ½ cup unsalted
butter in a small saucepan over medium low heat. Be careful not to
burn the butter. Once melted completely, transfer to a small bowl and let it
cool.
4.
In a large bowl, add ⅔
cup sugar. Then sift 1 cup all-purpose flour (plain flour), ¼
tsp Diamond Crystal kosher salt, 1 tsp baking powder, and 1
Tbsp matcha (ceremonial or culinary grade).
5.
Whisk it all together to
combine.
6.
In a medium bowl, whisk
together 2 large eggs (50 g each w/o shell) and 1 Tbsp
whole milk until frothy.
7.
Add the egg mixture into the
flour mixture. Using a rubber spatula, stir until just combined.
8.
Slowly add half of the cooled
melted butter. Make sure to blend the butter and mixture well before you add
more butter. Mix until just blended and do not overmix.
9.
Cover the bowl with plastic wrap
and refrigerate to rest the batter for 3 hours, or if you have the
time, overnight (highly recommended). If you don‘t bake it soon, put the batter
in an airtight bag and store it in the freezer for up to 2 weeks.
10.
Center a rack in the oven and
preheat the oven to 375°F (190°C). For a convection oven, reduce cooking
temperature by 25ºF (15ºC).
11.
Melt 1 Tbsp butter in
the microwave. Using a pastry brush, brush the butter in the molds of two
full-sized madeleine pans (12 wells per pan). Then, using a fine-mesh strainer,
lightly dust 1 Tbsp flour over the molds.
12.
Remove the batter from the
refrigerator and fill each mold in the madeleine pan with 1 Tbsp of the batter.
I scoop the batter with a 1 tablespoon measuring spoon and transfer the batter
into each mold with a mini rubber spatula. No need to smooth out the batter in
the mold as it’ll melt in the oven.
13.
Bake at 375°F (190°C) for 11–13
minutes, or until their edges looks done and the tops spring back when touched.
14.
Remove the pan from the oven and
let cool for 3 minutes. Using a fork, gently release the madeleines from the
molds and transfer them onto a cooling rack.
To
Serve
1.
The madeleines are ready to
serve when they are slightly warm or at room temperature. Dust the tops
with 1 Tbsp confectioners’ sugar, if desired. If you are
storing/freezing the madeleines, do not dust with sugar until you are ready to
serve.
To
Store
1.
Madeleines get dry rather fast
and are best eaten within a few hours after they came out of the oven.
To store them longer, let the madeleines cool COMPLETELY. Then you can freeze
them (they‘ll keep for 2 months) or place them in a resealable plastic bag (and
enjoy within 48 hours). Defrost the madeleines at room temperature first before
dusting with confectioner’s sugar. The nice crunch they have right after being
baked will slowly fade away and the madeleines will become soft.
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