One of several taras Food bloggers’ cravings are macarons and madeleines. One depends on the technique and variables, while the second the major requirement is a shell-shaped mold.
For a long time I was looking for this blessed form… to find it, I even found it. However, with unfriendly prices for both metal and silicone. After some reading here and there, a lot of people said that silicone madeleines don’t look that good.
The only thing to remember is that cleaning silicone molds is not the most pleasant task in the world, but make no mistake: silpat® (it’s a silicone mat with a fiberglass weave) is a great help. amor! In other words, I prefer metal molds/baking pans. It would be no different for madeleines.
When it isn’t, it isn’t.
Until in the middle of December last year I received an order from Japan! Anyone who follows food blogs should already know who he is! Akemi Sin of Gluttony had promised to send me some things that I knew in advance. But when I opened the package… there was a beautiful large madeleine pan (12 units)!
I couldn’t believe it when I saw it! Did you expect one thing and yet others come? It was a pleasant surprise! 🙂
Madeleines they are small buttery cakes with a touch of lemon (this is the classic flavor) in the shape of a shell. In reality, what characterizes the sweet is its shape, the flavor can be the most diverse. For example, Madeleines with honey and lemon (from Akemi), Madeleines with Orange Blossom Water (from Luna), Madeleines with Saracen flour (from Valentina), Madeleine de Coco (gives Patricia Scarpin).
And all buzz around them is justifiable. As simple as the recipe is, it is delicious. I believe that the union of the format and the recipe creates the entire atmosphere in the sweet. As Cinara recalled in the article (Madeleines), the writer Marcel Prost in his book “In Search of Lost Time” described the first time he tried a madeleine. (Read the text here.)
This is the second time I’ve made the sweet, but with a different recipe. On the first try, my madeleines were perfect! Yes, I achieved this feat… the oven didn’t help much. I need a thermometer, but I’ll talk about that later.
I used the recipe David Lebovitz: Lemon-Glazed Madeleine Recipe. I modified the flavor, used vanilla extract and a touch of cinnamon instead of lemon. And I omitted the lemon glaze too.
Cinnamon Madeleines
Makes: 27 units
- 3 eggs (room temperature)
- 130 g crystal Sugar
- 1/8 c. tea refined salt
- 1 soup spoon vanilla extract (or 1-2mL essence)
- 1 c. tea chemical baking powder
- 175 g wheat flour
- 1/2 c. tea cinnamon powder
- 120 g butter without salt (melted; room temperature)
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat the eggs, sugar and salt for 5 minutes, then add the vanilla.
- Sift the wheat flour, baking powder and cinnamon. Add little by little to the egg cream and mix with the spatula (do not beat). Then, add the melted butter and mix well.
- Cover the dough and let it rest for at least 1 hour in the fridge, I recommend 3 hours. This step can also be done: grease the pan with butter and sprinkle with wheat flour, then add the dough to the pan and let it rest in the fridge too.
- The amount of dough in each space is about 3/4. Here’s an important detail, if you put too much on the madeleine you won’t get a lump on your back. And another, don’t spread the dough to cover all the space.
- Preheat and bake (on the highest rack) in an oven at 218ºC for 8-9 minutes. It’s good when the edges and surface are golden brown.
- Remove from the oven and unmold the madeleines, placing them on a wire rack to cool. I suggest you sprinkle icing sugar right after. It made 27 shells, I baked it 3 times (thanks to the non-stick pan).
- Butter: after melting and cold some “solids” appear, just sift before adding to the dough.
- Oven: as the pan is “thin” and my oven has crazy settings, I baked it on the highest rack with a baking tray underneath to make it higher.
