{"id":7104,"date":"2021-06-20T15:37:33","date_gmt":"2021-06-20T19:37:33","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7104"},"modified":"2021-06-20T15:38:29","modified_gmt":"2021-06-20T19:38:29","slug":"madeleine","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2021\/06\/20\/madeleine\/","title":{"rendered":"Madeleine"},"content":{"rendered":"\n

What are Madeleines?<\/h4>\n\n\n\n

Madeleines are a distinctive shell shaped sponge cake originating from northeastern France. Traditionally it was flavored with vanilla and lemon zest but nowadays you can find different Madeleine flavors like chocolate, ginger bread, earl grey, etc. Today, I will be making Traditional Madeleines. If you are interested, I have another recipe for Matcha Madeleines, you can find it here<\/a>. <\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Madeleine\"\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Madeleine<\/h2>Recipe by Catherine Ricardo<\/span>Course: Dessert<\/mark><\/span>Cuisine: French<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

12<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    8 tbsp butter, room temperature<\/span><\/p><\/li>

  • <\/span>

    1 cup sugar<\/span><\/p><\/li>

  • <\/span>

    1 tsp vanilla<\/span><\/p><\/li>

  • <\/span>

    1 tsp lemon zest<\/span><\/p><\/li>

  • <\/span>

    1 3\/4 cup flour<\/span><\/p><\/li>

  • <\/span>

    2 tsp baking powder<\/span><\/p><\/li>

  • <\/span>

    4 eggs<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp salt<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a bowl, sift flour, baking powder, and salt together. Set aside.<\/li>
    • In a stand mixer, cream the butter on medium speed. Add sugar, vanilla, and lemon zest while mixing. Make sure to scrape the bowl down to ensure everything is evenly combined.<\/li>
    • Add half of the eggs and mix until fully incorporated. Slowly add half of the sifted flour mixture into the batter. Once it’s combined, add the remaining eggs and blend it again. Add the last remaining of the flour and mix just until fully combined. <\/li>
    • Let the batter rest in the fridge for 1 hour or overnight.<\/li>
    • Preheat oven to 350\u00b0 F<\/li>
    • Generously coat the Madeleine pan with melted butter and sprinkle it with flour. Shake off the excess flour by taping the pan.<\/li>
    • Scoop a tablespoon of the batter into the Madeleine pan.<\/li>
    • Bake for 10-12 minutes.<\/li>
    • Let the finished pastry cool to room temperature before serving.<\/li><\/ul><\/div>