The world's simple madeleine recipe made with 5 ingredients
Madeleine is the best item to make for Berliners who are new to home baking. The ingredients are simple and how to make it, so if you start baking for the first time, I'd like to recommend madeleine. As I like it and give it as a gift, I sometimes make madeleines all at once, ripen them for a day, and store them in the freezer. You can eat it as a dessert, or if you need to give it as a gift, we defrost it and give it to you. Common madeleine recipes often include lemon or vanilla extract. But even without vanilla or lemon, madeleines can be made delicious enough. Try it now! This recipe is based on 12 madeleines.
6 serving
Within 60 minutes
올드빌라
Ingredients
  • Butter
    100g
  • Gravity powder
    100g
  • egg
    2ea
  • Sugar
    80g
  • Baking powder
    1ts
Cooking Steps
STEP 1/16
Prepare butter and eggs at room temperature.
The temperature needs to be similar to mix well, so you can take it out of the refrigerator in advance.
Madeleine is flavored by the quality of butter and eggs. You should use butter with high milk content, not margarine or vegetable fat. You have to use good eggs that have little fishy smell to make delicious madeleines.
STEP 2/16
Beat the eggs in a bowl.
You just need to loosen it up enough so that it doesn't foam.
STEP 3/16
Add sugar to beaten eggs and mix well. You don't have to dissolve all the sugar.
STEP 4/16
Prepare butter by melting it in the microwave.
I microwave it for 40 seconds, but I recommend cutting it every 10 seconds and melting it. Butter's temperature is best around 40-50 degrees, but when you touch the bottom of the bowl, it's okay if it's a little warm.
If the butter is too hot, you can cook eggs and flour and activate the baking powder, so the temperature is warmer than hot.
STEP 5/16
Mix flour and baking powder in eggs.
STEP 6/16
If flour and eggs are well mixed, add melted butter and mix.
When mixing the dough, be careful not to mix too hard. The gluten in the flour can be tough.
STEP 7/16
When the dough is done, put it in the refrigerator and let it ripen.
It can be aged for at least 30 minutes to 24 hours. I matured for 30 minutes.
STEP 8/16
I'm going to butter the madele while the dough is maturing.
Having a brush would be great, but you can fold a kitchen towel and apply it to the mold without a brush. Butter is bitter. You can use the leftover butter on the floor.
STEP 9/16
You can harden the buttered madeleine in the refrigerator, but even if you leave the madeleine dough at room temperature while it ripens, the butter will harden, so you can just leave it wherever you want.
STEP 10/16
When the madeleine dough is fully matured, fill the madele with the dough.
You can also use a piping bag, but you can easily fill the dough with a spoon. The dough has become stiff, so stir to loosen it.
STEP 11/16
Preheat the oven to 200 degrees.
STEP 12/16
It's easy if you put the madeleine dough in the deep part of the madele. When you go into the oven, the dough spreads quickly and takes shape.
STEP 13/16
Put it in the oven and bake it at 200 degrees for about 7 minutes. The temperature of the oven may vary, so if the madeleine is not baked, but it is swollen enough, you can lower the temperature.
STEP 14/16
If the madeleine is swollen, lower the temperature to 180 degrees and bake for another 12 minutes.
Madeleine may burn on the outside if baked at high temperatures and may not ripen on the inside, and when baked at low temperatures, it is fully cooked, but it does not swell well, and when cooled, it may become sticky on the outside.
STEP 15/16
Remove the finished madeleine from the mold as soon as it is removed from the oven.
STEP 16/16
A very cute shape of madeleine has been completed!
There are people who don't know the temperature of their oven or air fryer yet, so it can be difficult to bake, but in that case, bake it at a temperature of about 180 degrees for 20 minutes. The madeleine belly button will hardly come up, but it will prevent a disaster where madeleine does not ripen. Madeleine is a more delicious dessert after aging, but the outside may be sticky when baked at low temperatures. If possible, like this recipe, I recommend baking the madeleine at a high temperature and the filling at a low temperature. Madeleine tastes better when it's aged, so leave it for one night, not when it's hot! This recipe comes with 12 madeleines, so if you want to make less, you can cut the ingredients in half, and if you want to make more, you can increase it to the same proportion.
Cooking review
3.00
score
  • 960*****
    score
    Why does my belly button come out so thin and not thick
    2022-02-22 18:06
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