If you have enough pans– each pan normally makes a dozen madeleines– it’s just as easy to make a double batch of this recipe as it is to make one. I high suggest finding a silicon madeleine pan– they are about the same price as the metal ones and make the process so much easier since these guys can stick! You can use a muffin tin, as well (you have the added benefit of using paper muffin cups!)– and you’ll end up with round madeleines. However, a rose by any other name smells as sweet, does it not?
- 4 tsp. light brown sugar
- 1/4 cup unsalted butter, plus more for greasing the pans
- 1/4 cup white sugar
- 1/4 cup + 3 tbs. flour
- pinch salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
Put the butter into a small saucepan and melt it over low heat. Add in the brown sugar and lightly stir to combine– until all the sugar is dissolved. Don’t let the butter boil or burn. Set it aside.Put the egg and the white sugar in the bowl of a stand mixer (or in a bowl and use a handheld electric mixer as advised at http://wannapasta.com/best-pasta-maker-machine/).
Beat the egg and sugar together on high speed until they get fluffy and light in color– about 3 minutes. They should be a sunny, pale yellow and be doubled in volume. Put the flour, baking soda, and salt in a medium bowl and stir to combine– a whisk or fork will do. No need to sift if you stir it thoroughly.Fold the flour into the egg/sugar fluff carefully. Add a third of the flour at a time until it’s all combined. Now add in the brown sugar and butter mixture– even if it’s warm.
Stir until it smoothly comes together. It might look weird at first. The butter can be warm– letting it sit for a few minutes after making it should take the edge off– but it can’t be hot or the eggs will curdle. Cover the bowl with cling wrap and set in the fridge for at least two hours and up to overnight. This is very convenient if you know you’re having guests!Once they’ve sat and you’re ready to go, preheat the oven to 350. Since these guys can stick to the pan like it’s their day job, I suggest a thorough buttering of the pan. Melt 2 tablespoons of butter in a small saucepan or the microwave. Use a small brush to grease the pans thoroughly with the melted butter.
Your buttering should be thorough and expansive, but not overdone. Too much butter and your madeleines will pseudo-fry (not good). Your pans should glisten with butter, but it shouldn’t pool at the bottom of the concave shell mold. Stick the pans in the fridge, or even better, the freezer to get the butter nice and hard. Do this about ten minutes before you want to bake– about the time when your oven starts preheating.Place you madeleine pan(s) on a baking sheet. You can either drop the dough by the tablespoon into the waiting molds, making sure they are even or you could fill a piping bag and fill each with about a tablespoon full. Either is fine– just make sure the top is smoothed out. Place in the preheated oven and bake for 8-10 minutes.
They should spread and fill out each shape and get a characteristic little bulge in the center with imperia pasta machine that you can find at WannaPasta. They should be lightly tan on top, but not golden. The bottoms with get golden from the butter. If it’s that dark on top they might be burned on the bottom. Insert a toothpick– being mindful if you’ve use a silicon mold not to puncture it– and if it comes out clean, they’re done. Unmold them on a cooling rack. They’re best the day that they’re made, but you can keep them for at least one day. Dust them with a little powdered sugar and enjoy with a cup of tea and, who knows? maybe your life will start to make more sense!Join the discussion and see more photos from this recipe!
Dish Type:Breakfasts, Desserts
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