Mini Vanilla Madeleines with Cardamom Sugar

Mini Vanilla Madeleines with Cardamom Sugar – Candy Coated Culinista

These French tiny tea cakes or cookies to some are such a recognizable scalloped shape it is on the list of quintessential French sweets.

Yield/Serving: 40 – 48 mini Madeleines
Prep Time: 10 min.
Cook Time: 10-12 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted & cooled
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup confectioners’ sugar
• 1 ½ tsp ground cardamom

Assembly
1. Preheat oven to 375°F and spray Madeleine pan with non-stick cooking spray.
2. Over medium heat melt butter and let cool.
3. Using an electric stand mixture with the paddle attachment; beat the eggs, sugar and vanilla extract at medium speed until fluffy; about 3 minutes.
4. Beat in the melted butter.
5. In a large bowl sift together flour, cornstarch, baking powder and salt.
6. Stir in the flour mixture with a rubber spatula and fill pan until almost full.
7. Bake until madeleines spring back when pressed, 10 to 12 minutes.
8. Place madeleines onto a dish and sprinkle with confectioners’ sugar and cardamom mixture.
9. Serve immediately.

Tips
• I piped the batter in to pans and filled them to the top and they turned out great. I found this worked better for me then spooning in the batter.

Please Enjoy

My thoughts
I bought a Madeleine pan a few years ago and after what I thought was the disaster outcome I have never visited this cake again. I had thought my reproduction was terrible; but I have learned now that this is what Madeleines tastes like. They are only good right out of the oven in most instances and after that they harden quite fast; which is probably why they are dunked in tea or coffee. I am not a fan of the texture of this tiny cake; but now I have the technique down and I can check this off my list.

Comments

  1. Such a tasty recipe………loved it 🙂

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