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You are here: Home / Baked Elements / In the Oven: Malted Madeleines

In the Oven: Malted Madeleines

May 20, 2013 by susan

Posting date is May 26!

Malted Madeleines
recipe source : Baked Elements, p. 123 – 125
Yield: 24 Madeleines

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons malted milk powder, plus 1 teaspoon for dusting
2 tablespoons dark unsweetened cocoa powder (like Valrhona), plus 1 teaspoon for dusting
1 teaspoon baking powder
2 large eggs, at room temperature
1/2 cup sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and nearly at room temperature but not cool

Assembly
Butter the madeleine pans, dust with flour, and knock out the excess flour.

Whisk together the flour, malted milk powder, cocoa powder, and baking powder.

In the bowl of a standing mixer fitted with the whisk attachment, beat the eggs, sugar, and salt on high speed until frothy, about 3 minutes. Drizzle in the butter on low speed until just blended.

Remove the bowl from the mixer and sift the dry ingredients over the top of the egg mixture. Gently fold the dry ingredients into the wet ingredients. Cover the bowl with a dry cloth and set aside for 1 hour.

Preheat the oven to 375 degrees F.

Give the batter a quick stir, then spoon the batter gently into the pans, filling the molds about three-quarters full. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time.

Remove the pans to wire racks to cool for 1 minute, then carefully unmold the madeleines onto the cooling rack. In a small bowl, stir together 1 teaspoon of the cocoa powder and 1 teaspoon of the malted milk powder until blended and sift over the madeleines. I think madeleines taste best if eaten within a few hours of baking, but they can be stored at room temperature, tightly covered, for up to 2 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Elements, In the Oven Tagged With: chocolate, cookies, malt

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Comments

  1. Mark - Neufangled Desserts says

    May 20, 2013 at 2:28 pm

    I’m afraid I’m passing on this one too. It’s not just because I’m not a malt fan (haha) – but rather, I don’t have a madeleine pan and can’t just justify splurging on one… I wouldn’t make them enough, and the pans aren’t cheap!

    • Erin* says

      May 25, 2013 at 5:37 pm

      Mark I think you would have liked these, you can barely taste the malt! ;)

  2. Sarah says

    May 20, 2013 at 3:32 pm

    I don’t have a madeline pan, either… would some other pan work in a pinch?

    • Sarah says

      May 20, 2013 at 3:33 pm

      *madeleine

      • susan says

        May 20, 2013 at 6:32 pm

        Sarah,

        You can use a mini muffin tin.

        Susan

  3. Erin* says

    May 21, 2013 at 10:38 pm

    Yes! Madeleines are the business and one of my faves! I’m planning on making these since I get back from NY in time. And I want to share my Baked photos as well. I saw the fellas, they’re doing great and so lovely as always. <3

    • Dafna @ Stellina Sweets says

      May 22, 2013 at 4:42 pm

      <3 <3 <3

  4. Dafna @ Stellina Sweets says

    May 22, 2013 at 4:43 pm

    I made ’em last night and they have a LOVELY flavor, but I found them a little dry. Though I think madeleines tend to be on the drier side in general, at least from my experience…

    • Sarah says

      May 24, 2013 at 2:48 pm

      I also thought they were dry, but definitely agree about the flavor!

  5. Erin* says

    May 25, 2013 at 5:36 pm

    I thought these turned out great! Has anyone peeked ahead to next week?! Mississippi Mud Pie, yes!!

    • SandraM says

      May 26, 2013 at 3:49 am

      Yes! I’ve already purchased everything I need and might do it very soon. Love coffee ice cream!!!

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