Sometimes times are tough. Right now the energy of day to day life is really interesting. Most of the time I'm not keeping track of the days. I'm going with the flow and not making many plans since I don't know what to do or what I'll have to work with. What always helps me though is baking, so I knew I needed to make something. No sure what to make I figured I would make a classic that I should make more of, madeleines. These little cakes are light in flavor and perfect as an afternoon snack or midnight treat. They can be very versatile with the flavor. My mom loves a little lemon zest added. I, on the other hand, prefer a classic vanilla.
Vanilla Madeleines
90g All Purpose Flour
½ tsp Baking Powder
Pinch Salt
2 ea Eggs
68g Granulated Sugar
1 tsp Vanilla
68g Unsalted Butter, melted
Melted Butter for pan
1. Freeze the madeleine pan for 10 minutes. Brush with melted butter then freeze again. Repeat for 2-3 coats then keep pan in freezer until needed.
2. In a small bowl, whisk the flour, baking powder, and salt.
3. In a large bow, whip the eggs and sugar for several minutes to thicken and turn pale yellow. Take the time to whip this up.
4. Add the vanilla and flour to egg mixture and beat until incorporated.
5. Take ⅓ of batter and mix with melted butter.
6. Return to remaining batter and fold together.
7. Spread evenly into prepared pan and bake at 425℉ for 8 minutes.
8. Remove from pan immediately and cool.
This recipe makes a dozen madeleines perfectly. It made seem like the pan is being filled too much but it's suppose to be like that. The only issue you may come across would be not whipping the eggs and sugar enough and having a soft batter. The final batter should be thick and not spread in the pan on its own.
When I made these, I used Vanilla Bean Powder. It's a whole bean that's ground and is a lot cheaper than vanilla or fresh beans but has great flavor in baked goods and gives that speckled vanilla bean look. You can also add 2 tbsp cocoa powder to the flour mixture to make chocolate madeleines!
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