madeleine

sucre, farine, eau de fleur d'oranger, levure chimique, lait, oeuf, beurre

Madeleines faciles

g de sucre

200 g de farine

c.à.s d'eau de fleur d'oranger

g de levure chimique

g de lait

oeufs

g de beurre fondu

Préchauffer le four à 240°C (thermostat 8).
Faire fondre le beurre dans une casserole à feu doux, réserver.

Mélanger les oeufs avec le sucre, jusqu'à ce que le mélange blanchisse. 

Ajouter ensuite la fleur d'oranger et 40 g de lait.

Ajouter la farine et la levure chimique. 

C'est ensuite le tour du beurre et le restant du lait; laisser reposer 15 min.

Beurrer les moules à madeleines et verser la préparation dedans (mais pas jusqu'en haut, les madeleines vont gonfler !).

Enfourner à 240°C (thermostat 8), et baisser au bout de 5 min à 200°C (thermostat 6-7); laisser encore 10 min. Surveiller bien la cuisson !

https://assets.afcdn.com/video13/20180612/v539721_17700-madeleines-faciles-1920-1080-fr-mp4_HD.mp4

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

unsalted butter

all-purpose flour

baking powder

salt

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

Immediately transfer madeleines to a cooling grid, shell side up. Cool completely. Glaze each side and then top with rose petals.

For the Madeleines:

Delicate and soft classic French cookies flavored with green tea powder, these Matcha Madeleines make the most delightful sweet treat. Invite your friends over and enjoy it with Japanese tea like sencha, hojicha, or genmaicha.

Matcha Madeleines

sugar

all-purpose flour (plain flour)

¼ tsp Diamond Crystal kosher salt

tsp baking powder

Tbsp matcha (green tea powder)

eggs (50 g each w/o shell) ((at room temperature))

Tbsp whole milk ((at room temperature))

Gather all the ingredients. You will need two madeleine pans.

Melt the unsalted butter in a small saucepan over medium low heat. Be careful not to burn the butter. Once melted completely, transfer to a small bowl and let it cool.

In a large bowl, add ⅔ cup (133 g) sugar. Then sift 1 cup (120 g) all-purpose flour, ¼ tsp salt, 1 tsp baking powder, and 1 Tbsp (6 g) matcha (green tea powder).

Whisk all together to combine.

In a medium bowl, whisk together 2 eggs and 1 Tbsp milk till frothy.

Add the egg mixture into the flour mixture. Using a rubber spatula, stir until just combined.

Slowly add half of the cooled melted butter. Make sure to blend the butter and mixture well before you add more butter. Mix until just blended and do not over mix.

Cover the bowl with plastic wrap and refrigerate to rest the batter for 3 hours, or if you have the time, overnight (highly recommended).  If you don&#039;t bake it soon, put the batter in an airtight bag and store it in the freezer for up to 2 weeks.

Center a rack in the oven and preheat the oven to 375°F (190°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC).

Melt the 1 Tbsp butter in the microwave. Using a pastry brush, brush butter in the molds of two 12 full-size shell-shaped madeleine pans. Then using a fine-mesh strainer, lightly dust 1 Tbsp flour over the molds.

Remove the batter from the refrigerator and fill each mold in the madeleine pan with 1 Tbsp. of the batter. I scoop the batter with a 1-tablespoon measuring spoon and transfer the batter into each mold with a mini rubber spatula. No need to smooth out the batter in the mold as it’ll melt in the oven.

Bake at 375°F (190°C) for 11-13 minutes, or until the madeleines’ edges looks done and the tops spring back when touched.

Remove the pan from the oven and let cool for 3 minutes. Using a fork, gently release the madeleines from the molds and transfer them onto a cooling rack.

The madeleines are ready to serve when they are slightly warm or at room temperature. Dust the tops with confectioner’s sugar if desired. If you are storing/freezing the madeleines, do not dust with sugar until you are ready to serve.

To Serve

Madeleines get dry rather fast and are best eaten within a few hours after they came out of the oven. To store them longer, let the madeleines cool COMPLETELY. Then you can freeze them (they&#x27;ll keep for 2 months) or place them in a Ziplock bag (and enjoy within 48 hours).  Defrost the madeleines at room temperature first before dusting with confectioner’s sugar. The nice crunch they have right after being baked will slowly fade away and the madeleines will become soft.

To Store

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Top 3 madeleine recipes from across the web

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Madeleines faciles

Lychee Madeleines with a Hibiscus T...

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The most viewed madeleine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine