Indulge in the delectable world of madeleines, the iconic French shell-shaped cakes that have captivated taste buds for centuries. Our collection of recipes offers a tantalizing journey through the realm of these petite treats, showcasing variations that cater to diverse preferences and dietary needs. From classic madeleines with their golden-brown exterior and soft, cakey interior to gluten-free and vegan adaptations, this article presents a symphony of flavors and textures that will delight any madeleine enthusiast. Embark on a culinary adventure as we explore the secrets behind these irresistible creations, unlocking the perfect balance of crispness and tenderness in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
MOCHA MADELEINES
Give the classic French dessert a modern twist with these pretty mini mocha madeleines. These easy cakes are the perfect treat for afternoon tea
Provided by Reader recipe by Isla Atkins
Categories Afternoon tea, Dessert, Treat
Time 30m
Yield makes 12 (or 24 mini madeleines)
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and butter a 12-hole madeleine tin or a 24-hole mini madeleine tin. In a small pan, heat the butter over a medium heat until frothy and golden with a nutty aroma. Leave to cool.
- Sieve the flour and cocoa into a large bowl, then stir in the egg yolks, honey, coffee, melted butter and both sugars. Whisk the egg whites until stiff peaks form, then fold into the cocoa mix.
- Spoon the mixture into the tin, half-filling each of the madeleine holes. Chill in the fridge for 1 hr.
- Bake for 7 mins if using a 24-hole mini madeleine tin, or for 10-12 mins if using a 12-hole tin. Remove from the oven and leave to cool.
- Melt the white chocolate in the microwave in short bursts, then drizzle over the madeleines.
Nutrition Facts : Calories 152 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ASHLEY'S MOCHA MADELEINES
There are classic madeleines (a la Proust) and chocolate ones, but Ashley Ristau takes hers a step further, with a mocha-flavored batter and an espresso glaze. "It's a marriage of sweet and bitter," which makes the cookies an excellent choice at the end of a meal, she says.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 13
Steps:
- Make the madeleines: Beat eggs, granulated sugar, and vanilla with a mixer on medium speed until frothy, about 4 minutes. Whisk together flours, cocoa powder, baking powder, ground espresso, and salt.
- Fold flour mixture into egg mixture in 2 additions using a rubber spatula. Fold in melted butter until incorporated. Refrigerate overnight.
- Preheat oven to 375 degrees. Butter madeleine tins, and dust with cocoa powder, tapping out excess. Refrigerate prepared tins until ready to use.
- Fill each mold with 1 heaping tablespoon batter. Bake until a cake tester inserted into centers comes out clean, 7 to 8 minutes. Immediately turn out madeleines onto a wire rack.
- Make the glaze: Whisk together confectioners' sugar and brewed espresso. Stir in ground espresso.
- Once cooled, dip half of each madeleine into glaze at an angle; let excess drip off. (Glaze should be opaque when covering madeleines. If too thick, add more brewed espresso. If too thin, add more confectioners' sugar.) Transfer to parchment paper, and let dry until glaze is set, about 30 minutes.
MADELEINES
Steps:
- Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;
Tips:
- Use good quality chocolate. The chocolate is the star of the show in these madeleines, so it's important to use a good quality chocolate that you enjoy the taste of. A dark chocolate with a cocoa content of at least 70% is ideal.
- Don't overmix the batter. Overmixing the batter will make the madeleines tough. Mix just until the ingredients are combined.
- Let the batter rest before baking. This will allow the flavors to develop and the batter to thicken slightly, which will help the madeleines to rise evenly.
- Use a hot oven. The madeleines should be baked in a hot oven so that they rise quickly and develop a nice crust.
- Don't overbake the madeleines. Overbaking will make them dry and crumbly. Bake the madeleines just until they are golden brown around the edges and a toothpick inserted into the center comes out clean.
Conclusion:
These Mocha Madeleines are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. Whether you are serving them for breakfast, brunch, or dessert, these madeleines are sure to be a hit.
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