Today on Sugar Spun Run, I'll be showing you how to make homemade Madeleines.
Hey Sugar Spun Bakers! Sam here and today I am sharing a recipe that is
notoriously a little bit fussy, requires quite a bit of technique,
and I'm making it really simple. I think you're going to love my simplified
version of madeleines. I did so many taste tests and every
single one of my taste testers loved my version better than any other
recipe we tried, or any other recipe they tried anywhere else.
So to get started you're going to want to preheat your oven to 375 degrees
Fahrenheit. Now to make madeleines, of course, you
need a madeleine pan. This is my favorite and I will link
to it in the recipe notes, or somewhere down below in the printable recipe so
you can get the same one if you'd like, but you do need a pan a madeleine pan to
make this recipe. Now I'm going to begin by greasing this
pan, and you could use baking spray to spray the pan, that would work fine, but
because it's going to be covering such a large surface area of the cookie, or cake,
depending on what you want to call it, I prefer to
make my own nonstick coating by using real butter just because it
makes the flavor a little bit better. Now you'll want to melt one tablespoon
of unsalted butter, and we're going to add one and a half teaspoons of flour.
I'm just going to stir these together really well.
I should use a whisk but mine's dirty right now.
And just use a pastry brush to lightly coat each cavity with a little bit of that mixture we just made.
You want to brush each mold thoroughly, but you don't want there to be too thick of a layer.
You're not going to use all of this
coating, but set it aside for now because you're going to need it when you go to
bake your second pan of madeleines. Now the next thing you want to do is
melt another 10 tablespoons of unsalted butter. We're just going to set
this aside for now because we want it to cool a little bit. We're not going to be
using it until a little bit later on in the recipe.
Now while that's cooling you're going to want to grab a large mixing bowl.
Now you're going to need two large eggs
A half cup of granulated sugar
And this is not necessarily a traditional madeleine ingredient but I love to also use three tablespoons of
firmly packed light brown sugar. It enriches the madeleine. It gives it a
nicer flavor and it also helps encourage a slight caramelization on the bottom of
each shell that's just amazing. So I highly recommend it.
We'll also add two teaspoons of pure vanilla extract.
And just 1/8 teaspoon of salt and that's
just regular table salt. So here's another way that my recipe
deviates from the more classic way that madeleines are usually
made. Now many recipes require you to combine the eggs and sugar
and just whip them with an electric mixer on high speed for
many minutes until they've reached the ribbon stage. Which
basically means the texture's changed. It's increased in volume.
You've beaten a lot of air into those eggs. After
so much testing I finally developed a recipe that does not require you to go
through all of that ribboning, all of that mixing,
and yet it still yields perfectly amazing, delicious,
light madeleines with that signature madeleine hump.
Now we're going to beat our eggs and our sugar together. We're going to use a
whisk and you want to mix everything together really well,
but there's no need to worry about any kind of ribboning here.
Now many madeleines add a little bit of citrus zest for a little extra flavor.
If you'd like you can add one to two teaspoons of freshly grated lemon zest,
or orange zest in here as well. I'll whisk these ingredients together very
vigorously with my whisk for about 30 seconds.
When i'm finished it'll usually be a little bit foamy on top.
Now the next ingredient that you need is 1 and 1/4 cups of all purpose flour.
We're actually going to gradually sift this into our egg mixture. I like to add about a third at a time.
Just use a spatula after each addition to gently incorporate the ingredients
Once you've added all of your flour go ahead and grab that butter that we
melted earlier, and remember this is 10 tablespoons of melted
unsalted butter. This has had a little bit of time to cool so now i'm just
going to pour it around the edge of the batter.
This just helps evenly distribute the cooled butter, and once you've added it
now we're going to use our spatula to gently work that butter into the rest of our batter.
Your batter is a little thick at this
point and the butter and the batter are not going to want to incorporate very
easily. So just make sure that you are being
gentle when you're combining everything. Don't grab a whisk and just
beat it really badly. Just be a little bit patient. Everything will come together.
Once you have that butter completely incorporated we're ready to bake our batter.
Now you're going to want to measure out a heaping one tablespoon measurement and
just drop that in the center of each mold.
So here's another way that my recipe is different, and in my opinion
better than many classic madeleine recipes. Most recipes require a resting
time of at least 30 minutes. Many of them require
even more time. My recipe does not need to be rested or
left to chill in the refrigerator at all. You can go ahead and scoop this batter
into your madeleine pan right away. The batter will spread out a
little bit on its own, but you don't have to worry about spreading it yourself.
It will naturally just spread through the mold while it's baking in the oven.
This recipe makes about 20 madeleines. So if your pan is the same size as mine
you are going to have some leftover batter, and you'll use that for your
second batch. Once your first batch cools, just go
ahead coat it with your butter mixture that we made in the
beginning again and just bake your next batch.
Now we'll take these over to our 375 degree Fahrenheit preheated oven where
they're going to need to bake for about nine minutes. When they're finished
baking they should have small humps in the center. They should be
light golden brown and spring back when touched. Once your madeleines have
finished baking you'll want to immediately, and carefully
because they're hot, transfer them to a cooling rack where
they'll cool completely, because we greased that pan nicely they
should slide right out. Look at this perfect madeleine. It has the
perfect hump. I want to make sure you can see that.
The perfect shape. The perfect texture. I think you are going to absolutely
love this recipe. Many versions will dust them with a little bit of powdered sugar,
or even dip them in chocolate. You can certainly do that with these, but they
are also excellent when enjoyed on their own. I
hope you guys enjoyed today's recipe. If you try it out please let me know what
you think. I always love hearing from you. See you next time.
These are amazing