Madeleines(Cook'S Illustrated) – a delicious recipe with flour, cake flour, kosher salt, egg yolks, egg, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees, middle rack.
2
In a medium bowl, sift together the flours, salt. Set aside.
3
Beat yolks with whole egg and vanilla in bowl of electric mixer, about 5 minutes on high speed if using hand mixer. Slowly add sugar beating until a ribbon drops from beaters, about 5 minutes with hand mixer. The batter should be very light and fluffy.
4
Gradually fold in the dry ingredients using a spatula. Fold very gently and carefully. Then do the same with the melted butter.
5
Spoon batter into molds. (Batter should come just flush with mold rim.) Don't bother smoothing the batter; you don't want to deflate it, and it will smooth out on its own in the oven. Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes.
6
Spread out a clean dishcloth on your work surface. When the madeleines come out of the oven, turn them out right onto the dishcloth. You need to get them out of the pans while they're still very hot. Do not let them cool in the pans. The madeleines are delicate when warm, so they're easily broken, so be careful when moving them until they are cool. Cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.).
316
kcal
Calories
19
g
Fat
25
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1/4 cup cake flour, 1 pinch kosher salt, 2 large egg yolks, room temp, and more.
Yes, Madeleines(Cook'S Illustrated) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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