I was so excited to use my new madeleine pan that I dove into preparation, without checking to see if I actually had the necessary ingredients. When I realized, horrified, that I was out of sugar, of all things, I turned to an often-overlooked bag of turbinado sugar, lurking in the corner of the shelf. As it turns out, it gives the madeleines a richer, less cloying-ly sweet flavor and crisp, caramelized edges. I started out using a Nigella recipe from my all-time favorite, How to be a Domestic Goddess. I should point out that these are best served fresh from the oven; you can chill the batter until you’re ready to bake, and from there it takes less than 10 minutes. If they’re stored in an airtight container they become sticky and dense.
Makes 12.
- 1/4 cup unsalted butter, plus more for greasing
- 1 large egg
- 2 tablespoons raw or turbinado sugar
- pinch of salt
- 1/3 cup cake flour
- 1 tsp vanilla extract
Melt butter in microwave on low; set aside to cool. Beat egg, sugar, and salt until thick and sugar has dissolved, about 5 minutes. Sift flour into the mixture, and fold to incorporate. Fold in butter and vanilla. Chill for 30 minutes in refridgerator, then remove and let sit for another 15 minutes, to approach room temperature.
Preheat oven to 425. Butter madeleine pan, and spoon in batter, filling each mold about halfway. Bake 8 to 10 minutes, or until edges are crisp and caramel-colored. Remove from pan and cool on a rack.
Post a Comment