Easy Madeleines with 10 minutes Prep
I'm so busy with my kids that I don't have time for baking desserts! After looking at a lot of different recipes, I put this one together for a quick and easy dessert that tastes like the madeleines my mother used to make. Every time I make these, my friends with children always ask for the recipe so I posted it here for the first time. Please try making the patterned madeleines intoo!
I usually use margarine. It's cheap and I always have it stocked in the fridge so I can make madeleines whenever. Margarine also gives a lighter taste than butter. Using butter gives the madeleines a strong taste. You can store these in the freezer. Just let them naturally defrost when you want to eat them. Recipe by Sachimura
Easy Madeleines with 10 minutes Prep
I'm so busy with my kids that I don't have time for baking desserts! After looking at a lot of different recipes, I put this one together for a quick and easy dessert that tastes like the madeleines my mother used to make. Every time I make these, my friends with children always ask for the recipe so I posted it here for the first time. Please try making the patterned madeleines intoo!
I usually use margarine. It's cheap and I always have it stocked in the fridge so I can make madeleines whenever. Margarine also gives a lighter taste than butter. Using butter gives the madeleines a strong taste. You can store these in the freezer. Just let them naturally defrost when you want to eat them. Recipe by Sachimura
Cooking Instructions
- 1
Completely melt the margarine (or butter) in the microwave.
- 2
Mix cake flour and baking powder together. You can also shake to combine in a plastic bag.
- 3
Beat the eggs with a whisk in a bowl. Then add the sugar all at once, and combine thoroughly.
- 4
Sift all the dry ingredients and add to the bowl. Mix all together with a spatula.
- 5
Mix in honey and lemon juice (you can also use lemon juice concentrate) and then add melted butter. Combine everything together well. The batter is now done!
- 6
Bake the batter right away. My oven is old, but I set it at 180°C (350°F) for 20 minutes. If you chill the batter in the refrigerator for 30 minutes to an hour before baking, it makes the madeleines nice and moist.
- 7
While waiting for the over to preheat, pour in the batter and fill 80% of the madeleine cups. If you chill the batter in the refrigerator, make sure to mix it well before pouring into the cups.
- 8
This batter won't rise too much. You'll know they're done when they are nice golden color, and you can stick a toothpick in and it comes out clean. I think the baking time will be different in every oven so adjust.
- 9
1/2/2010 Edit: If you mix the dry ingredients in a bag by shaking, it works the same as sifting, but of course you can sift them normally.
- 10
Another note: When mixing the dry ingredients, don't worry too much about the smoothness of the batter. It'll turn out fine as long as you get rid of any lumps. You can also use a whisk.
- 11
1/15/2010 Edit: When I made these today, I didn't have enough baking powder so had to make it with only 1.5 teaspoons of baking powder but it turned out fine. Feel free to adjust the amount as you like.
- 12
Normally you use 3 g of baking powder for every 100 g of flour. But I added more on purpose because this batter is heavy.
- 13
1/29/2010 Edit: I've been playing around with patterns on the madeleines. For my own notes, I've added a recipe for those too.
https://cookpad.wasmer.app/us/recipes/144460-slightly-fancy-madeleines
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