Classic Madeleine Recipe
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 24
- 115g salted butter
- 130 g all-purpose flour
- ½ teaspoon baking powder
- 3 large eggs, at room temperature
- 100g castor sugar
- 30 g firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- In a small saucepan, melt the butter and then keep it warm.
- In a small bowl whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color.
- Add in the vanilla extract and mix well.
- Add in one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula.
- Fold in half of the remaining flour, and then fold in the rest.
- Do not overmix the batter as you do not want to deflate the eggs.
- Slowly drizzle the butter in and using a spatula, gently fold the butter mixture completely into the egg batter.
- Cover and refrigerate the batter for at least an hour or two. You can also store this overnight.
- Preheat your oven to 180 degrees C.
- Grease the molds of two madeleine pans with butter.
- Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center.
- Bake the Madeleines for about 10 - 13 minutes until the edges are golden brown and the centers spring back when lightly touched.
- Remove the pans from the oven and immediately tap each pan against the counter to release the Madeleines. Place Madeleines on a wire rack to cool.
- These madeleines can be stored in an airtight container at room temperature for a couple of days.
Recipe by Maya Kitchenette at https://mayakitchenette.com/classic-madeleine-recipe/
3.5.3208