The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. Here, maple syrup was chosen instead.
Prep Time: 15 minutes
Bake Time: approx. 15-20 minutes at 375°F (190°C)
Difficulty: easy
Yield: approx. 16 madeleines
Preheat the oven to 375°F (190°C). Coat a 16-shell pan with baking spray, or melt additional butter and brush a little in each mold. Set pan aside.
In a small bowl, whisk together flour, salt, and baking powder.
Place butter in a microwavable glass bowl or measuring cup. Microwave on low power for 1 to 2 minutes until melted.
Let mixture cool for about 3 to 4 minutes and then add sugar, whisking well. Then, add egg and maple syrup, whisking well after each addition until completely blended.
Add flour mixture, whisking until completely blended.
Using a scoop a tablespoon, fill shell molds with batter until almost full. Gently press batter to distribute it evenly.
Bake for 15 to 20 minutes, until madeleines puff up, the tops crack lighly, and the edges are golden brown.
Remove pan from oven. Use a small offset spatula to remove each individually.
Tip: Add 1/2 cup (50 g) of toasted walnuts chopped coarsely inside the batter.
Source: Madeleines, Barbara Feldman Morse, Quirk Books
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