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French Madeleines Earl Grey Lemon + Almond Dark Chocolate Recipe

Top view shot of Classic French Madeleines on the table.

Classic Madeleines.

Are they cake? Are they cookies? Who cares? They’re fucking delicious. And they’re my chosen recipe for the 5th annual Great Food Blogger Cookie Swap, hosted by Lindsay at Love and Olive Oil and Julie of The Little Kitchen.

Here’s the deal: Basically, you sign up, agree to bake three dozen cookies, and ship them off to 3 other bloggers. Secret Santa style. So who you have, doesn’t know you have them, and vice versa. Then we bake, mail, and ship our cookies and get a dozen in return from 3 other random food bloggers. And of course, as with every year, the cards and wrapping I sent were cleverly created by one of my besties. Check out her shop here.

These little beauties aren’t nearly as difficult as people like to make us believe. Much like myself. We just require a bit of patience.

Here are 3 tips to help you make the best Madeleines ever:

  1. Freeze your pans at least 1 hour before you use them. And once you dust them with flour and butter, put them back in the freezer again for a further 10 minutes. This keeps the batter from spreading too much and helps you get the little Madeleine bump that everyone craves so much.
  2. Don’t make them too big. Not unless you want the fire department to show up at your place. But hey – any day there’s a fireman at my house is a good day. See the note about cooking naked. (just kidding, John, just kidding.) But seriously – they’re meant to be two-bite treats. Don’t try to make them into five-bite treats.
  3. Have everything ready and measured before you begin. The batter comes together very quickly, and because you don’t want to over-mix or over-process the dough, you’ll want to work speedily.

The base for this recipe is from The Kitchn, but the flavors are mine. And now they can be yours too. Don’t be afraid to adapt them to your preference. If you like orange more than lemon or chamomile more than earl grey or milk chocolate more than dark chocolate, or hazelnuts more than almonds – go for it! I’m a firm believer in experimentation… Which is probably why so many of my relationships never worked out.

Thank god I have a fiancé who is man enough to handle my quirks and whims.

And now I have Madeleines too.

Top view shot of Classic French Madeleines on the table.

Classic French Madeleines Recipe

The base for this recipe is from The Kitchn but the flavours are mine. And now they can be yours too. Don’t be afraid to adapt them to your preference. If you like orange more than lemon or chamomile more than earl grey or milk chocolate more than dark chocolate or hazelnuts more than almonds – go for it!
I’m a firm believer in experimentation…. Which is probably why so many of my relationships never worked out.
Cuisine French
Servings 24 cookies

Equipment

  • Pan
  • Pot
  • Spoon
  • Bowl
  • Spatula
  • Plastic Wrap
  • Strainer
  • Oven
  • Tablespoon
  • baking pans
  • Wire Rack
  • cup

Ingredients
  

  • 4 oz unsalted butter + 3 Tbsp unsalted butter
  • cup white sugar
  • 1 cup all-purpose flour + extra for dusting
  • 2 pieces organic large eggs free-range
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 tbsp fresh lemon juice (approx 1 lemon)

For the Lemon Earl Grey Madeleines:

  • 1 tbsp lemon zest (approx 1 lemon)
  • 3 tbsp strong-brewed earl grey tea
  • cup powdered (confectioners) sugar

For the Vanilla Bean + Chocolate Almond Dipped Madeleines:

  • Seeds scraped out from half a vanilla bean
  • 4 oz dark chocolate (at least 70% dark)
  • 1 tbsp unsalted butter
  • ½ cup slivered almonds toasted & roughly chopped

Instructions
 

  • Put your Madeleine pans in the freezer for at least 1 hour. They can just sit in there until you're ready to prepare them.
    A top view ingredients of Classic French Madeleines.
  • Place all the butter in a large pot over medium heat. Bring to a boil, reduce the heat to medium-low and simmer until toasty and brown. Be careful - you don't want to burn it. When it's finished it'll be amber and smell delicious and nutty. Spoon 3 Tbsp into a bowl and set aside. Allow the remaining butter in the pot to cool slightly.
  • In a large bowl whisk together the sugar and flour. Set aside.
  • In a smaller bowl, whisk together the eggs, pure vanilla extract, pinch of salt and lemon juice until frothy. ***If making the lemony earl grey Madeleines, also mix in the lemon zest and tea at this stage. If making the vanilla bean Madeleines, mix in the vanilla seeds.
    A poster of penguin in Christmas with bread.
  • Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. Add the slightly cooled butter from the pot. It may take a moment or two for the batter to absorb the butter completely but as soon as it does, stop mixing. Do not over-work the batter.
  • Cover the bowl with plastic wrap or a plate and place in the fridge to cool for at least 1 hour or up to over-night.
  • Prepare your frozen Madeleine pans. Remove them from the freezer and gently brush the reserved 3 Tbsp of browned butter into the molds, careful to get it in all the curves and crevices. Using a fine mesh strainer, dust the extra flour over the butter to coat completely. Turn the pans upside down over the sink and gently knock any excess flour off. Place the prepared pans back in the freezer for at least 10 minutes.
  • Pre-heat your oven to 350 degrees F.
  • Remove the batter from the refrigerator and one pan from the freezer. Fill each mold in the madeleine pan with 1 tablespoon of the batter. Place back in the freezer while you fill the second pan.
    Poster of happy holidays to you with a chocolate and bread.
  • When both pans are ready, place them in the oven and bake 12 - 15 minutes or until the Madeleines are browning slightly on the edges and are puffy in the middle. When you gently press the center of one with your finger it should bounce back.
  • Remove the Madeleines from the oven and let sit in the baking pans for about 5 minutes. Using a spoon or fork, gently lift each Madeleine from the pan and set on a wire rack to cool.
  • If making the Lemon Earl Grey Madeleines:
    A three posters with plate and bread on the table.
  • Pour the powdered (confectioners) sugar in the fine mesh strainer and gently dust the Madeleines before serving.
  • If making the Vanilla Bean + Chocolate Almond Dipped Madeleines:
  • Place a water filled double boiler over medium-high heat. A pot with a cup or two of water and a non-reactive bowl works well - just make sure the water doesn't touch the bottom of the bowl. Add the dark chocolate and 1 Tbsp of butter. Mixing constantly, heat through until chocolate is melted. Remove from the heat.
  • Gently dip the end of each Madeleine into the chocolate and then into the almonds. Place on a wire rack for the chocolate to set. If you put them in the fridge once you're done they'll set faster.
    A delicious Lemon Earl Grey and Vanilla Bean Dark Chocolate with coffee.

Notes

Madeleines are generally best the day they are made but will last in an air tight container for up to 5 days.
Keyword lemon

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