Welcome to the AGDA Kitchen! A long time ago, I taught you all how to make madeleines. Well, that was back in our cringey photography days, and Sam wanted to make madeleines again, so this is our remake of that post!
If you all like reading about my Baking adventures, comment below and we’ll turn this into a monthly series called “Grace Bakes”!
Guess what!? You can WIN the dress I’m wearing right now!
This recipe is found in the American Girl Baking Book, so full credit for this recipe to them.
You will Need:
-help from your human friends
-measuring cups and bowls
-madeleine sheet and baking rack
-2/3 cups of semisweet chocolate chips
-1 stick of melted butter
-2 tablespoons of unsalted room temp. butter for greasing the pan
-1 and 1/4 cups cake flour plus more for dusting the pan
-2 teaspoons vanilla extract
-3/4 cup sugar
-2 large eggs plus 2 large egg yolks
-1/4 teaspoons of baking powder
-1/4 teaspoon of salt
This is our Madeleine pan! We got ours from AG, but you can probably order it off Amazon for WAY cheaper. XD
First, have your human friends preheat the oven to 375 degrees.
Using your room temp. two tablespoons of butter, grease the Madeleine pan with your pastry brush. Make sure to get to every ridge. When you are done, sprinkle some of your cake flour onto the greased pan and then dust it off all over the sink, so that just a thin layer of flour remains. (TIP: You can use a paper towel instead of a pastry brush if you want!)
Next, sift together the cake flour, baking powder, and salt into the bowl
Crack 2 eggs into the bowl. Then, separate your egg yolks from the other 2 eggs and put into the bowl.
Wow those eggs look so appealing
Beat the eggs and sugar together until pale and FLOOFY!
Eggs and sugar!
We learned the hard way that this mixture does NOT taste good.
Pour in your dry mixture we made earlier into the mixing bowl. Then Beat SLOWLY, and gradually get faster.
Melt 1 stick of butter! (You can do it in the microwave)
Pour in the melted butter with the rest of the mixture and beat until combined.
Now scoop in that finger and lick it! YUM!!
(TIP: Scoop in WAY less than in the picture above, or else the madeleines will get too big.
Now, scoop a heaping tablespoon of batter into each mold in the pan. Each mold should be about 2/3 full.
Then, bake your cookies for about 12-15 minutes. You know they are ready when the tops are golden brown and spring back when lightly touched. Tap your cookies out onto your wire rack. You can also use a butter knife if they stick a bit.
You will have lots more left if your pan only fits 12, so fill up the molds again and bake to have TWENTY FOUR madeleines! YAY!
This is what your finished Madeleine should look like!
The texture is kind of cakey on the inside.
I ate the whole thing!
Did you make madeleines? Send me a picture at Agdollawesome@gmail.com
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I love you all.