TENDER ALMOND SCENTED MADELEINES

almond scented madeleines


After the resounding success of the Marshmallow Fluff-filled Bittersweet Chocolate Ganache-dipped Chocolate Madeleines with all my tasters, I thought it would be appropriate to go back to the basics and try a traditional madeleine recipe again.
In my Williams Sonoma: Essentials of Baking cookbook, I found a simple batter that yielded the most tender madeleine ever. I adapted the recipe to be lightly scented with almond and it tasted superb even 3 days later! I simply popped the madeleines in a toaster for a light warming and they tasted fresh again! These are the types of madeleines made for dunking a la Proust. I particularly enjoyed the tender crumb of these cakes and intend to make it again and again.

this madeleine recipe is my favourite so far because of its ethereal almond scent and tender crumb

Almond Scented Madeleines

(adapted from "Orange Madeleines", Williams Sonoma: Essentials of Baking)

2 large eggs
1/3 cup (3 oz/90 g) granulated sugar
1/4 t salt
1/2 t vanilla extract
1/4 t almond extract [I used 1/2 t almond extract]
1/2 cup ( 2 1/2 oz/75 g) all-purpose flour, sifted
1 t grated orange zest [I omitted this]
1/4 cup )2 oz/60 g) unsalted butter, melted and cooled

• Position a rack in the middle of the oven, and preheat to 375degrees F (190degrees C). Using a pastry brush, heavily brush room-temp. butter over each of the 12 molds in a madeleine pan, carefully buttering every ridge. Dust the molds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down, tap it gently, and discard the excess flour. [I used baker's spray and did away with all of these steps! ;p ]
• In a large mixing bowl, combine the eggs, granulated sugar and salt. Beat on medium-high speed about 5 minutes. Beat in the vanilla and almond extracts. Sprinkle the sifted flour over the egg mixture and mix on low speed to incorporate.
• Using a rubber spatula, gently fold in the orange zest [I omitted this] and half of the melted butter just until blended. Fold in the remaining melted butter.
• Divide the batter among the 12 prepared molds, using a heaping tablespoon of batter for each mold. Bake the cookies until the top springs back when touched, 8-12 minutes [mine took 15-18 minutes].
• Remove the pan from the oven and invert it over a wire rack, then rap it on a rack to release the madeleines. If any should stick use your fingers to loosen the edges, being careful not to touch the hot pan, and invert and rap again.
• Let cool on the rack for 10 minutes. Using a fine-mesh sieve, dust the tops with confectioners' sugar and serve [I didn't need the confectioners' sugar...besides I couldn't wait to taste one]. Alternatively, cover with plastic wrap and store at room temperature for up to 3 days. Before serving, heat the cookies in a 250degreeF (120degree C) oven until warm, then dust with the confectioners' sugar.