So I have this cool little madeleine pan that I registered for when we got married last year. I’m pretty sure I was heavily judged for requesting something so “impractical.” (Little did my critics know that I was plotting to start a food blog, hah!)
Anyway, I’ve attempted several madeleine recipes, only to be disappointed in the results. Mostly I have chronically burned them and/or they have had zero rise. These aren’t supposed to be difficult pastries, people! Why can’t I get them perfect like madeleines at my favorite coffee shops??
I finally found a great recipe for a basic vanilla madeleine, which I decided to turn into Cardamom Madeleines. The trick seems to be making sure to add baking powder to guarantee rise and also chilling the batter before baking. I’m not 100% sure what the chilling step accomplishes, but I will not argue with success! I would also like to add my own personal tip called turning on the oven light and sitting in front of the oven for 10 minutes while you watch these babies bake. This way you can take them right out as soon as they appear done. (My gas oven is very unpredictable and I can never get the timing quite right.. these will burn quickly if you don’t watch them).
Anyway, I was feeling on the adventurous side during my most recent madeleine-baking spree. I decided to add a little cardamom to the batter, and voila! Baking success!
Cardamom is the red-headed stepchild of the spice cupboard. Seriously. I’ll really never understand how cinnamon and nutmeg got so popular (oh wait.. pumpkin spice lattes…) However, cardamom is really good too and I think it’s an ingredient that a lot of people don’t really consider using on a regular basis. It really works in this type of recipe, complementing the vanilla of the delicate pastry, and really letting it’s unique floral spiciness shine.
(Note- If you really hate cardamom, just don’t add this to the recipe and you’ll end up with a really decent vanilla madeleine and will be happily snacking for
days hours to come)
This is more or less what the mixture should look like after you beaten the eggs and sugar thoroughly.
Press plastic over the batter before chilling to avoid forming a skin. Chill for about 3 hours.
Spoon evenly into the greased madeleine molds. I don’t worry too much about greasing and flouring- I think that’s probably only necessary if you don’t have a non-stick type pan.
The finished madeleine’s are golden brown and beautiful! I didn’t even bother dusting them with sugar, but I’m sure you could make them look extra attractive that way if you wanted to go the extra mile!
- 2/3 cup all purpose flour
- 2 eggs
- 3/4 teaspoon baking powder
- pinch of salt
- 1/2 cup of sugar
- 1.5 teaspoon cardamom powder
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter melted and cooled to room temperature
- Mix together flour, salt, cardamom, and baking powder in a small bowl.
- Beat together eggs and sugar in a mixing bowl on medium- high speed. Mix until egg mixture becomes pale and thick, about 2-3 minutes. Add vanilla and mix until combined.
- Using a spatula, gently fold dry ingredients into egg mixture, until just combined. Add butter and mix until just combined.
- Press with plastic wrap to cover, and chill in fridge for about 3 hours.
- Meanwhile, preheat the oven to 400 degrees. Grease your madeleine pan. When batter is ready, spoon evenly between the individual molds.
- Bake for 11-13 minutes, rotating once during the baking to ensure even distribution of heat. (My oven took about 11 minutes).
- Remove with a knife and allow to cool on a baking rack before eating. Serve immediately for best results, but may be stored up to 1 day.