Almond madeleines
Patricia Scarpin
ingredients
- 2 large eggs
- 1/3 cup (67g) superfine or baker’s sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup (47g) all-purpose flour, sifted twice after measuring
- 3 tablespoons almond meal (or finely ground almonds)
- 4 tablespoons (1/2 stick/57g) unsalted butter, melted and cooled
directions
- 1
Preheat oven to 190°C/375°F. Generously butter and flour 12 molds in a madeleine pan.
- 2
In the bowl of a standing mixer, combine eggs, sugar and salt. Beat on medium speed until pale, thick and fluffy, about 4-5 minutes. Mix in vanilla and almond extracts.
- 3
On low speed, mix in the sifted flour and almond meal until just incorporated. Using a rubber spatula, gently fold in the melted butter until blended.
- 4
Fill each mold almost completely full. Bake the madeleines until the tops spring back when lightly touched, 10 to 12 minutes.
- 5
Cool in pan for 2 minutes. Remove madeleines from pan and allow them cool completely on cooling rack.
Source: from the blog "Alpine Berry"
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