Best 4 Almond Madeleines Recipes
Almond Madeleines: A Bite-Sized French Delight
Almond Madeleines, delicate and delectable French pastries, are a timeless classic that captivates taste buds with their distinctive shell-like shape, soft crumb, and irresistible almond flavor. These bite-sized treats, originating from the picturesque region of Lorraine, France, have become beloved worldwide for their simplicity and versatility.
This article presents a collection of three exceptional Almond Madeleine recipes, each offering unique variations to cater to diverse preferences and dietary needs. Embark on a culinary journey as we explore the classic Madeleine, a gluten-free version, and a delectable chocolate-infused Madeleine.
1. Classic Almond Madeleines: Experience the timeless tradition of Almond Madeleines with this classic recipe. Simple yet elegant, these Madeleines possess a tender crumb and pronounced almond風味.
2. Gluten-Free Almond Madeleines: Indulge in the delightful taste of Madeleines without compromising on dietary restrictions. This gluten-free recipe utilizes almond flour as the primary ingredient, resulting in a moist and flavorful treat that caters to those with gluten sensitivities or preferences.
3. Chocolate Almond Madeleines: For chocolate enthusiasts, this recipe combines the classic Madeleine with the richness of dark chocolate. The decadent combination of almond and chocolate creates a symphony of flavors that will satisfy even the most discerning palate.
Whether you're a seasoned baker seeking to expand your repertoire or a novice cook eager to explore French pastries, this article has something for everyone. Prepare to be enchanted by the irresistible charm of Almond Madeleines and embark on a delightful culinary adventure.
HOW TO MAKE MADELEINES
Steps:
- Melt 10 tablespoons butter over medium heat. (Leave the remaining 2 tablespoons on the counter to come to room temperature. Set aside for the pan.) Cook butter over medium-low, stirring frequently, while it foams and bubbles. After about 5 minutes, the butter will darken and you'll see particles on the bottom of the pan. Once these become golden or light brown, remove the pan from the heat and pour butter into a heat-proof container. Let cool. Whisk sifted flour, salt, and baking powder together. Set aside.Beat eggs and sugar together with an electric mixer on medium-high speed for about 6-8 minutes, or until thickened and pale yellow. Beat in the extracts. Gently fold in half of the flour mixture. Fold in the butter. Add the remaining flour and fold gently until incorporated. Place bowl in the refrigerator for at least 1 hour. Preheat oven to 375ºF. Use a pastry brush to coat the Madeleine tin cavities completely. Flour the pans, tapping out the excess. Do not stir the batter after removing from the refrigerator. Place a heaping tablespoon of batter into each prepared cavity. Do not spread. Place in the oven and lower the temperature to 350ºF. Bake for 12 minutes or until the cookies bounce back when lightly pressed. Remove from oven and place a wire rack upside-down on top of the pan. With oven mitts, grab the pan and cooling rack and flip, giving the pan a few good shakes. Remove the pan, and the cookies should release. If baking in batches, return the dough to the refrigerator between batches. Wash the pan with cool water and re-butter and flour the pan. Store cooled madeleines in an airtight container, layering with waxed paper, for several days.
HONEY-ALMOND MADELEINES
Provided by Giada De Laurentiis
Time 38m
Yield 12 madeleines
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
- Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve.
LEMON ALMOND MADELEINES
Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.
Yield Makes 24 madeleines
Number Of Ingredients 8
Steps:
- In a bowl with an electric mixer beat the eggs with the granulated sugar until the mixture is thick and pale and forms a ribbon when the beaters are lifted and beat in the almond extract and the zest. Sift the flour in 4 batches over the mixture, folding it in gently after each addition, add the almonds and the butter, and fold them in gently but thoroughly. Spoon the batter into twenty-four 3- by 2-inch buttered madeleine molds and bake the madeleines in the lower third of a preheated 375°F oven for 10 minutes, or until the edges are golden. Turn the madeleine out on racks, let them cool, and sift the confectioners' sugar over them.
ALMOND MADELEINES RECIPE - (4.4/5)
Provided by ctozzi
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Grease and flour a madeleine pan. Using an electric mixture, beat almond paste, butter and sugar until smooth. Add eggs one at a time, beating well between each. Beat on high for 5 minutes or until mixture is thick and pale colored. Beat in extract. Sift flour, baking powder and salt together. Pour flour mixture into almond mixture a third at a time, folding gently until incorporated. Spoon* one tablespoon batter into each mold. Bake 11-13 minutes until light golden and top springs back when pressed. Cool pan on wire rack for a few minutes and gently un-mold. Cool cookies on wire rack and dust with powdered sugar. Repeat steps 5-6 until all batter has been used. *Kitchen Tip: A cookie scoop that holds 1 tablespoon of batter makes quick work of this step. Alternate Baking Method: Madeleine batter can be baked in mini muffin pans with a slight change in directions. Decrease batter to a scant two teaspoons and bake 10-11 minutes. Makes approximately 50 mini cupcakes. Note: Madeleines can be double wrapped and frozen up to one month. Thaw on counter and do not microwave.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your madeleines. Use real butter, fresh eggs, and good-quality almond flour.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, which will make your madeleines light and airy.
- Do not overmix the batter: Overmixing the batter will make your madeleines tough. Mix just until the ingredients are combined.
- Let the batter rest for at least 30 minutes: This will allow the flavors to develop and the batter to thicken.
- Use a madeleine pan with nonstick spray: This will help to prevent the madeleines from sticking to the pan.
- Bake the madeleines until they are golden brown: The madeleines should be cooked through but still slightly soft in the center.
- Let the madeleines cool for a few minutes before serving: This will allow them to set and firm up.
Conclusion:
Almond madeleines are a delicious and elegant treat that can be enjoyed for breakfast, brunch, or dessert. They are easy to make and can be customized with a variety of flavors. With a little practice, you can make perfect almond madeleines that will impress your friends and family.
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