So this was my first shot at making madeleines and WOW!!! I ate 4 pieces in the span of a minute – YEP, it was that good! Light, buttery with a hint of lemon, and crunchy at the sides: this is the PERFECT two-bite afternoon snack. I would say these madeleines are a hybrid of a yellow cake crossed between a crispy cookie.
Here are a few secrets to making really bomb madeleines:
- Make sure the batter is VERY cold (refrigerate the batter at least a day in advance)
- Butter and flour the Madeleine tin before hand and keep it in the freezer
- Watch your madeleines after the 5 minute mark to make sure they don’t over bake
- Bake using a Madeleine tin rather than a silicone mold
Otherwise the recipe is SO easy, you can’t mess this up!
Daniel Boulud’s Madeleines
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup all-purpose flour, plus more for dusting
• 2 large eggs
• ⅓ cup granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon honey
• 2 teaspoons finely grated lemon or orange zest
• 6 tablespoons (¾ stick) unsalted butter, melted, warm
• Nonstick vegetable oil spray
• Powdered sugar
• Whisk baking powder, salt, and flour in a small bowl.
• Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
• Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).
• Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
• Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.
SERVINGS: MAKES 12 LARGE OR 5 DOZEN MINI