Classic Madeleines
These delicate shell-shaped French cakes are light, airy, and boast a signature 'hump' on top. Flavored with lemon zest, they are perfect alongside a cup of tea or coffee. Enjoy them fresh for the best texture and taste.
En original oppskrift av Forkin
- Total tid
- 1 t 30 min
- Porsjoner
- 12
- Vanskelighetsgrad
- Middels
- Per porsjon
- 154 kcal
Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 115 gunsalted butter, melted and cooled
- 100 gall-purpose flour, sifted
- 100 ggranulated sugar
- 2 stk.egg, large
- 0,5 tsbaking powder
- 1 tslemon zest
- 0,25 tssalt
for dusting
- 2 ssconfectioners' sugar(valgfritt)
Utstyr
madeleine pan · spatula · wire rack · mixing bowls · whisk
Fremgangsmåte
Trinn for trinn
- 1
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.
Omtrent 5 min
- 2
In a large bowl, whisk together the eggs and granulated sugar until light and fluffy, about 2-3 minutes.
Omtrent 3 min
- 3
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, lemon zest, and salt.
Omtrent 2 min
- 4
Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
Omtrent 2 min
Kokkens tips: Overmixing can lead to tough madeleines.
- 5
Gradually fold in the cooled melted butter until fully incorporated and the batter is smooth.
Omtrent 3 min
- 6
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour, or preferably overnight. This chilling step is crucial for developing the signature 'hump'.
Omtrent 1 t
Kokkens tips: A longer chill time, up to 12 hours, often results in a more pronounced hump.
- 7
Preheat your oven to 190°C (375°F). Lightly grease and flour a Madeleine pan, tapping out any excess flour.
Omtrent 5 min
Kokkens tips: Ensure the pan is well-greased, especially in the shell indentations, to prevent sticking.
- 8
Spoon the chilled batter into each Madeleine mold, filling them about two-thirds full.
Omtrent 2 min
Kokkens tips: Avoid overfilling, as the batter will expand significantly.
- 9
Bake for 8-10 minutes, or until the edges are golden brown and the madeleines have developed a distinct hump in the center.
Omtrent 10 min
Kokkens tips: Baking time may vary depending on your oven and Madeleine pan size.
- 10
Remove the madeleines from the oven and immediately invert them onto a wire rack to cool completely.
Omtrent 1 min
Kokkens tips: Cooling on a rack prevents them from becoming soggy.
- 11
Once cooled, dust with confectioners' sugar, if desired, before serving.
Omtrent 1 min
Per porsjon
Næringsinnhold
- Kalorier
- 154,1kcal
- Protein
- 2g
- Karbohydrater
- 17,3g
- Fett
- 8,8g
- Fiber
- 0,2g
- Sukker
- 10,9g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store madeleines in an airtight container at room temperature.
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