My sister Lauren gave me a great Madeleine pan for Christmas last year and I have made lots of Madeleines since I received it. The problem with Madeleines is that they’re best eaten soon after they’re cooked, and mine don’t seem to last long enough for me to get a photograph. I make at most 12 at a time, but with 6 in our family, they’re gone in no time. Soon, I’ll share the recipe that I’ve been using because it’s really great.
This recipe is a nice change from traditional vanilla, chocolate chip or lemon Madeleines. If you like chocolate and malt, give this a shot. I recently found a recipe that uses malt powder and was intrigued, so I ordered a bag from the King Arthur Flour website. While I was at it, I ordered a bag of cinnamon chips, which I hope to mix into a banana bread soon. I love chocolate and malt together, so this recipe was right up my alley. The boys’ too.
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1/4 cup all-purpose flour
1 1/2 tablespoons malted milk powder
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1 large egg, at room temperature
1/4 cup sugar
Pinch of salt
2 1/2 tablespoons melted unsalted butter, cooled
Whisk the flour, malted milk powder, cocoa powder, and baking powder in a small bowl.
Using a stand mixer fitted with the whisk attachment, beat egg, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in butter on low speed until just combined.
Sift the dry ingredients into the egg mixture. Fold the dry ingredients into the wet ingredients. Cover the bowl with a kitchen towel and let stand for 1 hour.
Preheat the oven to 375 degrees F. Butter a madeleine pan and dust with cocoa powder, evenly coating and knocking out excess cocoa.
When ready, stir batter briefly. Spoon into molds, filling about 3/4 full–a scant tablespoon, if that. Bake for 10-12 minutes. Allow to cool for 1 minute in the pan, then turn out onto wire rack. Dust with powdered sugar.
These are best eaten the day they are baked.
Yield: 10 – 12 Madeleines