Any baking recipe that asks me to melt the butter instead of creaming it with sugar has my immediate attention these days. This madeline recipe still requires butter and sugar to be whipped together using a mixer. My patience is satisfied by the fact that the stove top will bring the butter to the desired temperature.
Madelines are a sweet little pastry. There is something effortlessly happy about them. For many they invoke nostalgic memories of childhood for others its an idyllic moment with an afternoon cup of tea or coffee; a moment to yourself with your own thoughts.
Adapted from The American Boukangerie cookbook, heat the oven the 375˚F. Bake for ~20 mins, 10 if mini.
- AP Flour, 3c 2T
- Baking Powder 2 1/2 t
- Eggs 8
- Vanilla Paste 2t
- Butter, unsalted 1 1/2 c + 5T
- Powdered Sugar 2 3/4c, sifted
- Brown Sugar 1/4c
- Honey 3T
Everything is added in stages. The melted butter and sifted powdered sugar are whisked together in mixing bowl. In a separate bowl whisk the eggs and vanilla paste together. Combine the flour and baking powder in a third bowl.
To the butter add the brown sugar and honey. The flour and eggs are added in alternation. Scrape the bowl between each addition. The batter should run off the whisk like thick room temperature honey.
Madeleines can be made the same day the batter is made. Once everything is measured it comes together quickly. Here’s the thing – the batter will perform better if it is allowed to rest for a few hours, even better if you can hold out overnight. Besides the flavor and texture of a well made pastry you are after that characteristic lump. Resting the batter helps to achieve those results.