I started with Julia Child’s recipe for madeleines and decided it was too fussy. However, if you want to make the typical madeleine, just use Julia’s ingredients with my method (second recipe). It’ll work fine. NOTE: When I ordered madeleine pans, I got MINI Madeleine pans, so I had to fix the temp and cook times as well. This recipe is for MINI Madeleine pans. If you use regular pans, the cook time will be longer and the yield fewer. Also, I have a shitty electric oven that doesn’t hold temp well, so overall your mileage may vary. Don’t leave them unattended or they’ll burn.
Angela’s Easy Almond Madeleines
2 large eggs, beaten
3/4 cup all purpose flour
1 cup sugar
one bag slivered almonds (2.25 oz), ground very fine in a processor or blender; about 2/3 cup
1 stick (4 oz) melted butter (I use salted, if you don’t, add pinch salt)
1/2 tsp vanilla extract
1/2 tsp almond extract
powdered (icing) sugar for topping
OR Easy Plain Madeleines
2 eggs, beaten
1 cup A/P flour
2/3 cup sugar
1 stick slated butter (4 oz), melted (add pinch salt if you use unsalted butter)
1/2 tsp vanilla extract
zest of half a lemon
1/2 tsp lemon juice
powdered sugar for topping
Both recipes have the same cooking instructions!
Melt butter in microwave, stir and set aside to cool a bit. Beat eggs in a bowl and add extracts. Stir together dry ingredients in a medium bowl. When butter has cooled so you can touch it, add it to the dry ingredients and beat in. Add eggs to butter flour mix and beat in thoroughly. The mix should be very thick and sticky, but still pourable. If it’s too dry, add a little water half a teaspoon at a time to make it gooey. If it’s too loose, add flour a tablespoon at a time until it’s gooey. Put in the fridge for at least 30 minutes to set up.
When the mix is chilled, preheat the oven to 375F. Spray the pans (you should have TWO) with nonstick spray and put about a TEASPOON of dough in each divot. The dough should not fill the divot, only about 2/3 of the way. They rise A LOT. This recipe will fill two pans, more or less. Cold dough helps with making them crispy and rising in the center.
You bake both pans at the same time in the two center racks for about 10-12 minutes. My oven sucks and will not cook evenly, so YMMV. They are done when the hump forms in the middle and starts to look dry, and the edges are medium brown. I’d advise keeping a close watch until you know how your oven will cook.
Pull from oven, let sit a minute, then turn out onto cooling racks. Sift icing sugar over both sides while warm.
Yield: about 30 mini madeleines