The best part about the recipe from America's Test Kitchen is that you don't have to wait for the batter to rest before baking. Thanks to the cake-flour, the recipe produces a soft and fluffy texture, while the extra egg-yolk adds moisture to the madeleine. Based on comparisons with a couple of other recipes, I personally find this recipe to be one of the best.

Drizzle these small tea-cakes with some chocolates and sprinkles to create a festive holiday look.

1 cup cake flour
1/4 tsp salt
2 large eggs + 1 egg yolk
1/2 cup sugar
1 tsp vanilla extract
10 Tb butter (unsalted, melted and then slightly cooled)

1.)Heat oven to 375 degrees F. Butter madeleine pan.
2.)Whisk together flour and salt.
3.)Beat eggs until frothy for 3 to 5 minutes.
4.)Beat in sugar and extract until soft peaks or very thick.
5.)Fold in flour mixture.
6.)Fold in melted butter into batter.
7.)Spoon or pipe batter into madeleine pan.
8.)Bake for 10 minutes.

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