By Casa de Suna
Published May 18
Beloved since Proust’s time, madeleines are sweet, spongy pastries that make the perfect teatime snack.
The trick to getting these French delicacies right is by keeping everything well-chilled throughout the process; the cold batter hitting the hot heat of the oven is going to create the beautiful dome you’re after on each individual shell. Please follow the chilling times exactly to achieve optimal results.
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How to Make It
Difficulty: Moderate
Overall Time: 2 hrs 25 min
Prep Time: 30 min + 1 hr 20 min chilling time
Cook Time: 10 min + 25 min cooling time
Serves: Makes 24
INGREDIENTS
- 1 cup plus 1 tbsp all-purpose flour, divided
- ½ cup super-fine almond flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ¾ cup granulated sugar
- 3 eggs
- 2 tbsp honey
- 1 tsp lemon zest
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¾ cup plus 3 tbsp unsalted butter, melted and cooled, divided
- 1 cup icing sugar
- 4 tsp lemon juice
INSTRUCTIONS
- Whisk 1 cup flour with almond flour, baking powder and salt in a small bowl. Whisk sugar with eggs, honey, zest, and extracts in a large bowl until smooth. Fold in flour mixture, using a spatula, until no streaks remain. Batter will be thick. Fold in ¾ cup melted butter, working gently to fully combine, until batter is glossy and smooth. Cover and chill for at least 1 hour or up to overnight.
- Arrange rack in the centre of the oven. Preheat to 400°F.
- Stir remaining 1 tbsp flour with 3 tbsp butter in a small bowl. Brush mixture very generously over two 12-welled madeleine pans. Pipe or spoon batter into prepared pans, filling each well three-quarters up. Freeze, uncovered, for 20 more minutes.
- Bake until domed and springy to the touch, 10 to 12 minutes. Let cool in pan for 5 minutes. Push madeleines gently out of each well, then transfer to a rack and let cool completely for 20 more minutes.
- Stir icing sugar with lemon juice in a small bowl until smooth. Dip madeleines in glaze. Serve immediately.
How to Store It
Madeleines will keep at room temperature in an airtight container up to 4 days.
