Every recipe I write always has a story behind it. Whether it’s from a childhood memory, something I have tried at a restaurant, or even from a particular type of music I’ve heard, I am constantly on the lookout for new inspiration! Just a few days ago I was shopping with a friend at a cookware store when I stumbled upon a madeleine pan that was on sale (like seriously on sale!), and my imagination started running wild with ideas of different flavor combinations. I put the pan in my basket and continued shopping.
My friend instantly started telling me stories about her many trips to Paris and how lovely all the madeleines are. Her story telling was so detailed, I could almost picture myself walking down the streets of Paris and popping into bakeries to try these amazing little cakes. I was making her dinner that night but asked if it would be OK if we skipped dinner and I just made her madeleines instead? I think you know her answer!
After a few rounds of testing different flavors (and a few bottles of wine!), my recipe for Deux Madeleine was complete! These amazing delicate little cakes are lightly flavored with almond and some with almond, pistachios, and chocolate. The batter is so simple to make and can be flavored so many different ways. In fact, from start to finish you will have fresh madeleines in under an hour! I hope my little story of inspiration gives you the courage to try something new and different, especially this recipe. Happy baking!
Ingredients (makes 22 - 24 cakes)
- Flour – 2/3 cup, all-purpose, plus more for dusting the pan
- Baking Powder – ¼ teaspoon
- Butter – 1 stick, unsalted, melted and cooled, plus more for greasing the pan
- Eggs – 2 extra-large, at room temperature
- Almond Extract – 1 teaspoon
- Sea Salt – ⅛ teaspoon
- Powdered Sugar – 1 cup, plus more for dusting
- Pistachios – 2/3 cup, roughly chopped
- Semi-Sweet Chocolate Chips – 2/3 cup
- Preheat the oven to 350 degrees.
- Butter and flour a standard size madeleine pan.
- Start by sifting the flour, sea salt, and baking powder into a small bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs and almond extract on medium-high speed until it thickens, about 5-6 minutes.
- Reduce the speed to medium and gradually add the powdered sugar. Beat an additional 5 minutes.
- Turn off the mixer and gently fold in the flour mixture, then the melted butter. Mix until smooth.
- Allow the batter to rest at room temperature for 30 minutes.
- Next, Spoon the batter into the wells of the pan, filling about ¾ full.
- Bake for 8-9 minutes, or until the edges are lightly browned. Remove the pan from the oven and allow the cakes to cool for 3 minutes in the pan. Then remove the cakes and allow to fully cool (fluted side down) on a wire rack.
- Wipe out the pan, flour and butter the wells, and repeat the steps above until all the batter has been used.
- Dust with powdered sugar and serve at room temperature.
- Madeleine’s can be stored in an air tight container for up to 3 days.
Pistachio & Chocolate Madeleine
- Follow the steps above.
- After filling each well with batter, sprinkle evenly with chopped pistachios and follow baking and cooling instructions.
- In a heat-proof bowl set over barely simmering water, melt the chocolate chips, stirring occasionally.
- Once melted, remove from the heat and allow to cool for 5 minutes.
- Place the melted chocolate into a pastry bag fitted with a small round tip.
- Drizzle the chocolate over the cooled madeleine.
- Allow the chocolate to fully set before serving or storing.