Golden Almond Madeleines
Easy Homemade Almond Madeleines for Beginners
Bake elegant almond madeleines at home that rival any patisserie! These delightful shell-shaped cakes boast a slightly crisp exterior and a tender, moist interior, infused with the subtle, nutty aroma of almonds. While they might seem a bit more intricate than simple bread recipes, making madeleines is surprisingly achievable, even for baking novices. Remember, a significant portion of a madeleine’s charm comes from its sweetness, so get ready for a perfect balance of sweet and nutty flavors!
Essential Ingredients- 200g cake flour (or all-purpose flour)
- 50g almond flour
- 4g instant dry yeast
- 1g salt
- 150g unsalted butter
- 180g to 200g granulated sugar (adjust to your preference)
- 3 large eggs (at room temperature)
- 50g milk (at room temperature)
- Madeleine molds (approx. 5cm size)
- Fine-mesh sieve
- Kitchen scale (essential)
Optional Add-ins- 2-3 drops vanilla extract
- Hand mixer (or whisk)
- Piping bag (or spoon)
- 1 Tbsp sweetened condensed milk
- 2-3 drops vanilla extract
- Hand mixer (or whisk)
- Piping bag (or spoon)
- 1 Tbsp sweetened condensed milk
Cooking Instructions
Step 1
Before you begin baking, gather all the ingredients listed. It’s crucial that your milk and eggs are at room temperature. Take them out of the refrigerator at least 20 minutes before you start to ensure they incorporate smoothly into the batter.
Step 2
To prevent the yeast from being deactivated by salt, which can hinder the dough’s rise, first place the 1g of salt into your mixing bowl.
Step 3
Sift the 200g of cake flour into the bowl. Sifting ensures a lump-free batter and a lighter texture. For best results, sift it through a fine-mesh sieve 2-3 times. (Sifting once is acceptable if you’re short on time.)
Step 4
Sprinkle the 4g of instant dry yeast over the sifted flour. Make sure it doesn’t come into direct contact with the salt at this stage.
Step 5
Now it’s time to add the sugar. You’ll need between 180g and 200g. Use 200g if you prefer a sweeter Madeleine, or 180g for a subtler sweetness. For an even richer flavor and sweetness, consider using 180g of sugar along with 1 tablespoon of sweetened condensed milk.
Step 6
Add the 3 room-temperature eggs and 50g of milk to the bowl. Using a hand mixer, beat the mixture for about 2 minutes until it’s smooth and well combined. If you don’t have a hand mixer, a whisk will work perfectly well.
Step 7
Once the ingredients are roughly combined, pour in the 150g of butter that has been gently melted (double-boiling is recommended – refer to the ‘Cooking Tips’ section for details). Continue mixing with the hand mixer for another 3-5 minutes until everything is evenly incorporated.
Step 8
Incorporate the 50g of almond flour (corrected from 30g in the original input) into the batter. Mix for an additional 1-2 minutes with the hand mixer until it’s well blended. If you have vanilla extract, now is the time to add 2-3 drops for an extra aromatic touch.
Step 9
Your batter is ready when it reaches a consistency similar to mayonnaise – smooth, slightly thick, and glossy. It should hold its shape briefly without being too runny or too stiff.
Step 10
Cover the bowl with plastic wrap and refrigerate the batter for about 30 minutes to allow it to rest and chill. Chilling helps the madeleines bake with a better ‘hump’. After chilling, let the batter sit at room temperature for about 5 minutes before filling the molds; it will be easier to handle.
Step 11
Grease your madeleine molds thoroughly with butter. Then, dust the inside of each mold with cake flour, tapping out any excess. This prevents the madeleines from sticking.
Step 12
If you don’t have a piping bag, use a spoon to fill each mold about 1/3 full with the batter. You can optionally sprinkle about 1/3 tablespoon of almond flour on top of this layer for added nutty flavor.
Step 13
Pour more batter over the almond flour (if used) until each mold is filled to about 70-80% capacity. Avoid overfilling, as the madeleines will puff up significantly during baking.
Step 14
Preheat your oven to 180°C (350°F). Place the filled madeleine molds onto a baking sheet and bake for approximately 30 minutes. Baking times can vary depending on your oven, so keep an eye on the color of the madeleines.
Step 15
As they bake, you’ll notice the madeleines puffing up beautifully, developing their characteristic hump. They will rise significantly from the amount of batter you initially put in the molds.
Step 16
Once baked, let the madeleines cool in their molds for a minute or two before carefully transferring them to a wire rack. Allow them to cool completely, or at least for 10-20 minutes at room temperature, before enjoying. This cooling period is essential for achieving the perfect crisp texture.
