Madeleines-
I’m a doughy sweets girl. There, I said it. Anything that has flour and sugar in it is in my favorite food category. On our trip to Paris last year, my absolute favorite treats were Madelines. I don’t have a Madeleine tin and I don’t want to keep adding more things to my kitchen for just casual use. So, I decided to use my silicone Winnie the Pooh pan. The flavor is the same, although, I know I can’t really call it a Madeleine if it’s not in its traditional shape. I guess it’s like sparkling wine and Champagne? Ha!
Madeleines are supposed to be a little moist, soft like cake, but tiny like a cookie. They’re delicate and with a hint of lemon. Once they’re out of the oven, you can roll them in the caster sugar. However, that was quite a lot of sugar for me. I chose to skip that part and still, they were perfect.
AuthorthepinkjasminCategoryDIY/ CraftsDifficultyIntermediate
Gently melt the butter on low and then leave to cool. Add eggs, sugar, and lemon zest to your stand mixer bowl and whisk for about 5 minutes on high until the eggs are light and fluffy.Add your cooled butter and oil. Add sifted flour and mixing powder into your wet ingredients. Gently fold everything together until smooth and refrigerate while your oven preheats.
Preheat oven to 415F for 30 mins.
Butter and flour your pan to avoid sticking. Traditional Madelines use a Madeline pan. I do not own one, so I used a Winnie the Pooh mini cake pan. Spoon a small layer of your chilled mix into your pan. Madelines are not big cakes, they're more like fluffy cake cookies. With this in mind try not to overfill your molds. Bake in the center of your oven for 7-8 minutes. Butter and flour your pan for every batch.
Ingredients
Directions
Gently melt the butter on low and then leave to cool. Add eggs, sugar, and lemon zest to your stand mixer bowl and whisk for about 5 minutes on high until the eggs are light and fluffy.Add your cooled butter and oil. Add sifted flour and mixing powder into your wet ingredients. Gently fold everything together until smooth and refrigerate while your oven preheats.
Preheat oven to 415F for 30 mins.
Butter and flour your pan to avoid sticking. Traditional Madelines use a Madeline pan. I do not own one, so I used a Winnie the Pooh mini cake pan. Spoon a small layer of your chilled mix into your pan. Madelines are not big cakes, they're more like fluffy cake cookies. With this in mind try not to overfill your molds. Bake in the center of your oven for 7-8 minutes. Butter and flour your pan for every batch.