Caitlin’s Confections: Almond Madeleines
I’ve been seeing these little cakes everywhere lately and I think they’re so lovely. Madeleines are a French pastry known to some as little butter cakes and many (non-french) as cookies. I have to admit, I made the mistake myself when I was first researching this recipe. The strangest thing I found about making these cakes is that you don’t press the batter into the pan. I feel like all my life I’ve been making desserts where I press the batter down, giving it form before baking it. Madeleines, however, will form on their own, so a simple plop of batter into the pan will do. You will find this tip repeated later in the recipe- but I thought it was important to stress now, before you embark on this baking adventure. Madeleines require some careful instruction and patience, but the end result is definitely (wirth) it.
9 tbs. melted butter
2/3 cup white sugar
1 pinch of salt
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
1 cup all purpose flour
First, brush your madeleine mold with butter and dust with flour. This will ensure that your madeleines don’t stick to the pan. Then, in a mixer, whip your eggs, sugar, salt, vanilla, and almond extract until pale and fluffy.
In a separate bowl, combine your flour and baking powder thoroughly. Once complete, use a spatula to fold those dry ingredients into your original mixture.
Continue to fold, while drizzling the butter into the batter slowly, bit by bit. Once the butter is fully incorporated, cover your bowl and refrigerate for one hour.
After an hour, take small spoonfuls of batter and plop them into the center of each mold, filling it about 3/4 of the way. About a tablespoon and a half is best for my tray. Be careful not to spread the batter or press it down, the cakes will form on their own!
You will want to bake your madeleines at 425 degrees fahrenheit, for 9 to 10 minutes or until the cakes have set (or bounce back when you touch them). Once fully cooked, remove the cakes and let them cool. Dip in melted chocolate or drizzle chocolate over the top for an added touch.
These treats are delightfully light and chewy, a wonderful texture to pair with their wonderful taste. I think they would be perfect with tea, or at any party where you need a tasteful, delicate dessert.