It's always so exciting to try a recipe that turns out just as you had hoped it would! This is the first time I have made perfect Madeleines, that is, Madeleines with the high 'bump' in the middle which means you have arrived at the pinnacle of perfect Madeleine baking. Madeleines are simple little cakes and you probably have all the ingredients in your home right now.
Last fall, my friend Monique, at La Table De Nana, shared the perfect Madeleine recipe along with links that detailed the proper way to make them. There were so many suggestions on the proper oven temperature from many famous chefs! Which one to try? I had to confess, the first batch I almost burned, but try, try again, and I found the best temperature for my oven!
Tip number one, I found out, is to prepare the dough the day before and refrigerate it for at least 12 hours.
I loved them without any powdered sugar or extra sweetness but Monique also shared a link on how to coat one side with melted chocolate. I'm going to try that next time!
No Madeleine pan? No problem! You can use a mini muffin tin. Just fill whatever cavity you use 3/4 full. My Madeleine pan is a metal, non stick pan similar to this one, but it's still important to brush the inside of each cavity with melted butter to get the nice browned edges and bottom. Madeleines are perfect with a cup of tea or any time of day snack. I enjoyed mine with my new favorite Rishi Tea's Hibiscus and Blueberry tea...I local company I like to support.
Madeleines à la Monique
Note: Yesterday when I first published this the 120 grams of flour was listed twice. I've since edited the recipe.
This recipe yields approximately 1-1/2 dozen Madeleines,
2 small eggs, weighed in grams. If eggs weigh 120 grams then use…120 grams of sugar (I reduced that slightly)
120 grams of flour
120 grams of butter, melted
1 tsp honey
½ tsp baking powder
¼ tsp salt
1-1/2 teaspoons orange zest (or lemon) or sub vanilla. I used dried orange peel.
Grate the zest one organic lemon or orange, if using. In a small bowl mix the zest of the two lemons with the sugar. In other bowl, sift the flour and the baking powder. In a small saucepan melt the butter.
Beat the eggs together with the lemon zest, sugar and the honey until the mix becomes a bit foamy. Next add the flour-baking powder mix and whisk. Finally add the melted butter and mix until well incorporated.
Refrigerate overnight or at least 12 hours with plastic wrap touching the top of the dough so it doesn't dry out.
The next day, melt a small pat of butter and, with a pastry brush, brush the insides of the Madeleine molds. Place the molds in the refrigerator for 15 min until the butter firms. Sprinkle flour and remove the excess (only for non stick pans). Fill molds to ¾ full with a heaping tbsp of dough. Spread out dough in molds using the pastry brush to gently tap dough into mold. Refrigerate again while oven is preheating, at least 15 minutes.Preheat the oven to 420 F). Bake them for 3 minutes and reduce heat to 320 F and bake for another 4 minutes. Timing will depend on your individual oven. Check often during last few minutes. Madeleines should not be shiny on top with a nice ‘bump’ and be golden with browned edges. Let the Madeleine’s cool before removing them from the mold.
