The Friday Baking Project

Madeleine

Yield: 12 madeleineâ€

# of Servings: 6

Method: Modified Creaming

Ingredients:

1 cup less 1 tsp (4.5oz / 128 g) pastry or all-purpose flour
â…› tsp baking powder
â…› tsp salt

8 tbl (4 oz / 113 g) unsalted butter, room temperature
â…“ cup + 4 tsp (3 oz / 85 g) sugar
2 egg yolks
1 tsp vanilla extract
½ tsp orange blossom water¹
1 orange, grated rind

2 egg whites
â…› tsp cream of tartar
1 tbl (.5 oz / 14 g) sugar

Special tools and equipment needed

• One madeleine pan, preferably non-stick
• Optional: Pastry bag (21â€) with round tip (Ateco 806)
• Optional: Baking spray with flour, such as Baker’s Joy or Pam for Baking2

Pre-recipe preparations:

• Rinse and dry orange, grate rind
• If not using baking spray, lightly butter the molds with softened butter and a pastry brush.

Instructions:

1. In mixing bowl, mix together the dry ingredients. Set aside.
2. Using a countertop mixer with the paddle attachment, or a handheld mixer, cream the butter and sugar until light and fluffy.
3. Add the egg yolks, one at a time, and beat until incorporated. Scrape down the sides of the bowl.
4. Beat in the vanilla extract, the orange blossom water, and the orange rind.
5. Add the dry mixture, and mix just until mostly blended. The batter will be very thick. 
6. In a clean bowl with a wire whip, whip the egg whites and the cream of tartar to soft peaks.  Slowly add the sugar and beat until just firm peaks.
7. Stir one third of the whites into the batter to lighten, then fold in the remaining whites in two stages, just until a homogenous mixture. 
8. If molds aren’t buttered, lightly coat with baking spray. 
9. Spoon or pipe the batter evenly into each madeleine well.
10. Refrigerate for at least 2 hours or overnight. 

Baking:
Preheat oven to 400 °F

1. Bake until madeleines are just firm to the touch, between 12 and 14 minutes.
2. Immediately turn the madeleines out onto a cooling rack my turning upside down over the rack. If necessary, gently knock the pan to remove any remaining madeleine.
3. Allow to cool until at least lukewarm. 
4. Dust lightly with confectioners’ sugar just prior to serving. 

Notes:

¹ Nielsen-Massey produces very good orange blossom water, and is available from Amazon or Sur la Table. It also may be available in middle eastern food stores. 

² Do not use regular cooking spray without flour as it leaves a sticky residue on the surface. 

Baking Tips:

• This recipe may be doubled.