Madeleines
By Joe
Source: Serious Eats — Kristina Razon, Madeleines.
A madeleines recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Well beat together flour, sugar, baking powder, and salt, around 30 seconds in a mid-sized bowl. Tip in eggs and vanilla extract, if using, and beat till a thick batter forms, around 30 seconds. Add butter and beat till fully incorporated and batter is smooth and a little shiny, around 1 minute. Cover bowl with cling film (or move to an airtight container) and chill for at least 4 hours plus upwards to 2 days. Adjust oven rack in order to middle position plus heat oven to 220°C. Stand one 12-cup nonstick madeleine pan inside a rimmed baking tray. Grease madeleine pan with melted butter using a pastry brush. Add 20g (a little extra than 1 tablespoon) of batter in the center of every cup using one 1-tablespoon cookie scoop or measuring spoon. The batter will spread as it bakes. Cook madeleines for 3 minutes next reduce oven temperature to 200°C (205°C). Keep to bake till madeleines are domed in the middle and golden brown around the edges, around 8 minutes. Remove madeleines from oven and promptly invert the hot pan over a rack, lightly rapping the pan in order to release the madeleines. (Letting the madeleines cool even a little in the pan will make it difficult to take out them off the pan.) Flip madeleines over so that this shell pattern is on the bottom plus leave till it is cold a little. Eat while warm or at room temperature.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 105 kcal |
| Protein | 1.7 g |
| Carbohydrate | 11.2 g |
| of which sugars | 6.4 g |
| of which free sugars | 6.3 g |
| Fat | 5.9 g |
| of which saturates | 3.4 g |
| Fibre | 0.2 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
