Vanilla and Almond Madeleines

Dessert First Girl

Ready in: 45 minutes
Servings: 48
Vegetarian

Ingredients

  • 1/4 teaspoon almond extract
    Baking
  • 3/4 teaspoon baking powder
    Baking
  • 1 1/2 cups (150 g) confectioners' sugar
    Baking
  • 3 large eggs, room temperature
    Milk, Eggs, Other Dairy
  • 2 tablespoons grapeskin flour
    Baking
  • 1 cup (125 g) all-purpose flour
    Baking
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 2/3 cup (133 g) sugar
    Baking
  • 1/2 cup (113 g) unsalted butter, cut into 1-in pieces
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
    Baking
  • 1 tablespoon whole milk
    Milk, Eggs, Other Dairy

Steps

  • Melt the butter in the microwave or on the stove.
  • Let cool to just warm.
  • Combine flours, baking powder, and salt together in a medium bowl. Set aside.
  • Combine eggs and sugar in bowl of a stand mixer fitted with paddle attachment. Beat on medium speed for about 6-8 minutes until very light and thick and the batter falls off the beater in ribbons.
  • Add vanilla and beat to combine.Sift flour mixture over the egg mixture in three additions. Use a rubber spatula to carefully fold the flour mixture in, trying not to deflate the batter as much as possible.
  • Add the butter in two additions, folding in carefully to incorporate.Scrape out batter in a container and cover. Refrigerate for at least 2 hours, or overnight if possible.Preheat oven to 350 degrees F. Butter and lightly flour a madeleine mold.Fill madeleine mold about 3/4 full. The batter will be thick - there's no need to spread the batter out or flatten it out, as the scooped round shape will help it form the distinctive "hump" when it bakes.
  • Bake about 8-10 minutes. until the madeleines are golden brown and dry and springy to the touch.
  • Remove from oven and immediately turn out madeleines onto a wire rack.
  • Let cool before glazing.
  • Combine all ingredients in a small bowl and whisk together until smooth. If it seems too thick, add another teaspoon or two of milk.Dip madeleines halfway in glaze and place on wire rack set over a baking sheet or paper towel to let dry.

Nutrition

  • Calories: 55.99  cal  (2.8%)
  • Fat: 2.29  g  (3.52%)
  • Saturated Fat: 1.33  g  (8.32%)
  • Carbohydrates: 8.2  g  (2.73%)
  • Sugar: 5.87  g  (6.53%)
  • Cholesterol: 18.28  mg  (6.09%)
  • Sodium: 17.75  mg  (0.77%)
  • Protein: 0.78  g  (1.55%)
  • Selenium: 2.15  µg  (3.07%)
  • Vitamin B2: 0.03  mg  (1.95%)
  • Folate: 7.09  µg  (1.77%)
  • Vitamin B1: 0.02  mg  (1.64%)
  • Vitamin A: 78.47  IU  (1.57%)
  • Phosphorus: 15.29  mg  (1.53%)
  • Iron: 0.21  mg  (1.15%)
  • Manganese: 0.02  mg  (1.09%)

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