Madeleine Cake Recipe
French madeleines are one-bite cakes that resemble a light pound cake in flavor. They are baked in special molds in the shape of an elongated shell and then decorated and served. Freshly baked brownies have a thin crispy crust and a buttery center. They can be dipped in a cup of tea or chocolate sauce. Madeleines are covered with frosting, chocolate and sprinkled with sprinkles, coconut shavings, powdered sugar. Sometimes the products are joined in pairs using cream and dipped in chopped nut crumbs. The recipe calls for white wheat flour, egg, butter and sugar. You can substitute the sugar with powdered sugar, honey, or organic syrups. If you are beating the dough with a mixer, you can omit the leavening agent. Whipped eggs will be enough to raise the dough in small molds. If in doubt, add the leavening agent to the dough. The recipe for madeleines can be universal. It can be easily modified to taste. Ifyou add a little cocoa instead of part of the flour, you will get chocolate madeleines. Try soaking the finished products with a lemon soak or adding a pinch of culinary lavender to the dough, and you'll get different flavors from the same recipes. Experiment with dipping sauces or cream to serve. For those who like simple desserts, simply sprinkle the pastries with powdered sugar.
Ingredients
- 3 1/2 tbsp Flour
- 1 Large Egg
- 1 1/2 tbsp White Sugar
- 1 1/2 tbsp Brown Sugar
- 2 1/2 tbsp Butter Melted
- 1/5 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- Salt
Instructions
- Beat the egg, sugar, and brown sugar with a mixer with one attachment until doubled in volume. Add the flour in two additions and continue beating until smooth.
- Melt the butter in the microwave and cool slightly to lukewarm. Pour the butter into the bowl.
- Stir the batter without any sudden movements to keep the bubbles of the beaten egg. Cover the bowl with food wrap and be sure to refrigerate the dough for 40minutes. This will allow for the famous madeleine humps when baking.
- Preheat the oven to 356 degrees Fahrenheit. Drop by tablespoonful’s of dough into the molds. Bake for about 10 to 12 minutes. Check for doneness by a golden rim.Cool the products on a wire rack. To decorate, we dipped a corner of the madeleines in melted chocolate and sprinkled with rose-colored valentines. Wait for the chocolate to set and serve the brownies with chocolate mousse for dipping.
Notes
Store the madeleines in the refrigerator for up to 7 days. The uncovered chocolate brownies can be reheated in the oven.